I made this congee from: http://forums.egullet.org/index.php?s...
I made the red bean soup dessert from: http://forums.egullet.org/index.php?s...
during the evening. I let it cool off overnight in my stainless steel pots. They tasted great the next day and then I put them back in the refridgerator later in the morning. When evening came it tasted great.
After I stored them in the refridgerator, I tasted it again the next day and they turned REALLY sour or spoiled tasting. All my food work, money, and love went right into the garbage.
Here are some things I am doing:
1) I am using a stainless steel pot
2) When I cooked them I would cook it at night and leave it on the stove (not in the fridge) to cool off overnight. The next morning it would be wonderful. Then I would store it in the fridge and the next day it would be really bad. Very sour-y taste. I know it just got spoiled.
3) Does the ginger react badly with stainless steel if left in the pot of congee or red bean soup?
My old congee recipe worked great in a crockpot and never went bad. But I never used ginger in my previous recipe.
What are some things I should be doing?