FoodBanter.com - View Single Post

[email protected]

On 4 Sep 2016 19:13:46 GMT, notbob > wrote:

>On 2016-09-04, > wrote:
>
>> once heard not to do that in an aluminum or metal pot but this is lined with
>> non-stick.Thanks.
>
>Make it a stainless steel pot and you should have no problems.
>
>I often make a red sauce and leave it on the stove, to cool and meld,
>overnight. I put it in the fridge the next day and use it as needed.
>I've never bothered to freeze red sauce, except when I usta buy a
>couple gallons made by my fave Italian resto.
>
>nb
Thanks. You let it stay on the stove overnight? Is that safe? I actually left it
out about eight hours on the stove yesterday and when I realized I had. I was
worried that it would be safe to eat. But I put it in the fridge and decided to
chance it. Also, I don't have a stainless steel pot. Probably should buy one.