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Hi, Christi Ferretti with Expert Village. We're inside my cooler right now, a little
different than your refrigerator. We can apply some of the same concepts. I think it's important
for you to know that winter months when you make a big pot of soup and you stick it in
that giant Tupperware container and stick it in the refrigerator, you do a lot of damage
to the foods that are in there. What we did in the commercial kitchen, we have something
called the chill stick. So when this cream soup base was made, this chill-on was actually
in the freezer. It was filled with water and, of course, frozen at that point. We put that
inside here and it chills whatever it is from the inside out as well as from the outside
in. When you put a warm soup in your refrigerator, what you're doing is actually bringing the
temperature of your entire refrigerator up a significant amount of degrees as you may
or may not realize and that's gonna cause the other ingredients in your refrigerator
to spoil faster. I know this is a pretty big pot and a pretty big chill-on, but you can
apply this in your home by either streaming things more shallow in shallow dishes or cooling
them a little bit before putting them in the refrigerator and also on your own, you can
get a water bottle or something to that effect, fill it with water, put it in the freezer
and then you have your own mini chill stick that you can use at home to help keep your
foods in your refrigerator fresher longer.