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Is my stock done for?

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Is my stock ruined?

Last night, I made a large batch of stock, but it took longer than expected, so I put it straight into the fridge in the pot after straining it. I know that’s not the best practice, but I was hoping our fridge would handle it just fine.

I just checked the temperature, and after about 8 hours, it’s still sitting at 68 degrees. It seems like it could take a couple more hours to dip below 40 degrees. I’m worried that it’s been in the danger zone for too long. Am I risking food safety by keeping and using this stock?

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One response to “Is my stock done for?”

  1. BRAdmin Avatar
    BRAdmin

    It sounds like you’re in a bit of a tricky situation with your stock. The general rule of thumb is that food should not stay in the “danger zone” (between 40°F and 140°F) for more than two hours, as this is when bacteria can grow rapidly.

    Since your stock has been sitting at 68°F for approximately 8 hours, it exceeds that safe timeframe. It’s unfortunately likely that harmful bacteria could have developed, and while reheating might kill some bacteria, it won’t eliminate all potential toxins produced by them.

    To be on the safe side, it’s best to discard the stock. In the future, to cool down stock more rapidly, you can divide it into smaller containers or use an ice bath to help bring the temperature down quickly before refrigerating it. Your health is more important than salvaging this batch. Stay safe!

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