After seeing to my finger, I thought, "Damn! That soup seemed extra hot." So I took its temperature.
195°! OMG! And that was after the journey home and the finger cooling. Does it have to be that hot? No.
Here's our food safety lesson for the day.
(Guidelines from Profoodsafety.com)
Heat to 165°, hold at 135°.
(Quote from Accurate Building Inspectors)
But what about 195°?
(Graph from Accurate Building Inspectors)
Pretty much instantly. I was very lucky.
The funny thing is, when the soup had cooled enough to eat it, it wasn't even sour. I had to add some vinegar and soy sauce.
If you're eating soup today, please be careful!