In many families, especially large ones, soup is cooked for several days at a time.
However, Yulia Arkhipova, an expert at the online publication BelNovosti, does not recommend doing this, and cites several reasons as an argument against it.
To begin with, a reheated dish is no longer as appetizing and attractive as it was when fresh.
Vegetables, cereals, pasta, and legumes boil down, and the broth becomes cloudy.
But that’s not the worst of it: reheated first courses often become unsafe for health.
The risk of poisoning is especially high if the soup is kept warm for several hours – many housewives leave the pan on the stove until it cools completely before putting it in the refrigerator.
If you have a similar habit, try to get rid of it as soon as possible – this advice is especially relevant in hot weather.
The whole point is that meat, fish or chicken broth serves as an excellent nutrient medium for pathogenic microorganisms, which begin to actively multiply at temperatures from 5 to 65 degrees.
With each passing minute, the number of microbes increases, and with it the risk of getting an upset stomach or food poisoning.
In many families, especially large ones, soup is cooked for several days at a time.
However, Yulia Arkhipova, an expert at the online publication BelNovosti, does not recommend doing this, and cites several reasons as an argument against it.
To begin with, a reheated dish is no longer as appetizing and attractive as it was when fresh.
Vegetables, cereals, pasta, and legumes boil down, and the broth becomes cloudy.
But that’s not the worst of it: reheated first courses often become unsafe for health.
The risk of poisoning is especially high if the soup is kept warm for several hours – many housewives leave the pan on the stove until it cools completely before putting it in the refrigerator.
If you have a similar habit, try to get rid of it as soon as possible – this advice is especially relevant in hot weather.
The whole point is that meat, fish or chicken broth serves as an excellent nutrient medium for pathogenic microorganisms, which begin to actively multiply at temperatures from 5 to 65 degrees.
With each passing minute, the number of microbes increases, and with it the risk of getting an upset stomach or food poisoning.
In many families, especially large ones, soup is cooked for several days at a time.
However, Yulia Arkhipova, an expert at the online publication BelNovosti, does not recommend doing this, and cites several reasons as an argument against it.
To begin with, a reheated dish is no longer as appetizing and attractive as it was when fresh.
Vegetables, cereals, pasta, and legumes boil down, and the broth becomes cloudy.
But that’s not the worst of it: reheated first courses often become unsafe for health.
The risk of poisoning is especially high if the soup is kept warm for several hours – many housewives leave the pan on the stove until it cools completely before putting it in the refrigerator.
If you have a similar habit, try to get rid of it as soon as possible – this advice is especially relevant in hot weather.
The whole point is that meat, fish or chicken broth serves as an excellent nutrient medium for pathogenic microorganisms, which begin to actively multiply at temperatures from 5 to 65 degrees.
With each passing minute, the number of microbes increases, and with it the risk of getting an upset stomach or food poisoning.
In many families, especially large ones, soup is cooked for several days at a time.
However, Yulia Arkhipova, an expert at the online publication BelNovosti, does not recommend doing this, and cites several reasons as an argument against it.
To begin with, a reheated dish is no longer as appetizing and attractive as it was when fresh.
Vegetables, cereals, pasta, and legumes boil down, and the broth becomes cloudy.
But that’s not the worst of it: reheated first courses often become unsafe for health.
The risk of poisoning is especially high if the soup is kept warm for several hours – many housewives leave the pan on the stove until it cools completely before putting it in the refrigerator.
If you have a similar habit, try to get rid of it as soon as possible – this advice is especially relevant in hot weather.
In many families, especially large ones, soup is cooked for several days at a time.
However, Yulia Arkhipova, an expert at the online publication BelNovosti, does not recommend doing this, and cites several reasons as an argument against it.
To begin with, a reheated dish is no longer as appetizing and attractive as it was when fresh.
Vegetables, cereals, pasta, and legumes boil down, and the broth becomes cloudy.
But that’s not the worst of it: reheated first courses often become unsafe for health.
In many families, especially large ones, soup is cooked for several days at once.
However, the expert of the online publication ‘BelNovosti’, chef Yulia Arkhipova, does not advise doing this, and as an argument ‘against’ she cites several reasons at once.
We should start with the fact that when reheated, the dish is no longer as appetizing and attractive compared to how it was in its fresh form.
Vegetables, cereals, pasta and legumes boil over, and the broth becomes cloudy.
But that’s not the worst of it: reheated first courses often become unsafe for health.
The risk of poisoning is especially high if the soup is kept warm for several hours – many housewives leave the pan on the stove until it cools completely before putting it in the refrigerator.
If you have a similar habit, try to get rid of it as soon as possible.get rid of it – this advice is especially relevant in hot weather.
The thing is that meat, fish or chicken broth serves as an excellent nutrient medium for pathogenic microorganisms, which begin to actively multiply at temperatures from 5 to 65 degrees.
With each passing minute, the number of microbes increases, and with it – the risk of getting an upset stomach or food poisoning.
