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Thread Number: 71241
/ Tag: Refrigerators
Letting items cool before putting in fridge |
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Post# 942866 , Reply# 1 6/10/2017 at 13:16 (2,505 days old) by foraloysius  (Leeuwarden, Friesland, the Netherlands) |
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| Post# 942873 , Reply# 2 6/10/2017 at 13:47 (2,505 days old) by Travis () | ||
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It's not just the increased load on the refrigerator. Sometimes you wouldn't want the condensation that would result. | ||
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Post# 942877 , Reply# 3 6/10/2017 at 13:57 (2,505 days old) by Launderess (Quiet Please, There´s a Lady on Stage) |
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Yes, both the condensation and increased load on fridge are good reasons to let foods cool before going in.
Stirring of foods isn't something one does or would do; I mean with casseroles, baked ziti, lasagna, etc... how could one? Usually allow things to sit while meal is served and being eaten. When it comes time to do the washing up nearly everything has cooled enough to go into fridge. Years ago before microwave ovens became common place often foods were left in oven at "keep warm" setting. That and or sterno and warming pans were used. Now we only do this for large gatherings such as Thanksgiving or such. Often now people who arrive "late" or whatever simply prepare their plate and into the microwave it goes for reheating. | ||
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Post# 942879 , Reply# 4 6/10/2017 at 14:41 (2,504 days old) by ea56 (Cotati, Calif.) |
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I always cool hot items a bit before putting then in the fridge, until they are just warm or very warm, but not hot. If I have a large pot of soup, spaghetti sauce, beans or the like I cool the pot in cold water first. I fill the kitchen sink with coldest water available and place the vessel in the water and let it cool until the bottom of the pan is just warm to the touch. Then remove the pot from the water, dry off the pan and place in the fridge. This way the food stays safe and there isn't too much stress put on the fridge and the fridge doesn't get too warm trying to cool off a very hot pan. Alternatively, I put the hot food into a more shallow pan so it will cool off more quickly before refrigeration.
Eddie | ||
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Post# 942888 , Reply# 6 6/10/2017 at 15:42 (2,504 days old) by mrboilwash (Munich,Germany) |
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I`d never put hot or warm food in the fridge. I think doing so is a waste of energy and even might put other more sensitive food at risk.
I`ve heard about the "danger zone" but unless we`re talking undercooked food like a medium rare steak and as long as good kitchen hygiene is practiced there should be very few germs to begin with. I just let it cool to room temperature before it goes into the fridge and when it`s reheated it will be heated to a safe temperature again. Putting a pot in cold water in the kitchen sink is an excellent idea though, will keep that in mind. This post was last edited 06/10/2017 at 15:59 | ||
| Post# 942890 , Reply# 7 6/10/2017 at 16:01 (2,504 days old) by norgeway (mocksville n c ) | ||
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Another reason To let food cool, at least to below the steaming point, if you cover steaming hot food and put it in the fridge, it will sweat like crazy, whenyou remove it later it will be covered with water...not good! | ||
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Post# 942892 , Reply# 8 6/10/2017 at 16:04 (2,504 days old) by panthera (Rocky Mountains) |
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Eddie has the right idea, | ||
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Post# 943043 , Reply# 9 6/11/2017 at 16:26 (2,503 days old) by Combo52 (50 Year Repair Tech Beltsville,Md) |
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Put the food in the refrigerator as soon as possible.
But use commonsense don't put it in if it still boiling or if you're putting 2 gallons of hot liquid in the refrigerator.
But when I prepare food I always serve up the food and put the leftovers away immediately, not only does the food keep better but you also don't have to worry about forgetting about it and someone getting sick, the small amount of energy used and the humidity that comes out of it is insignificant in a modern frost free refrigerator. | ||
| Post# 943130 , Reply# 14 6/11/2017 at 23:12 (2,503 days old) by LordKenmore (The Laundry Room) | ||
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Post# 943144 , Reply# 15 6/12/2017 at 02:19 (2,503 days old) by Launderess (Quiet Please, There´s a Lady on Stage) |
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"also don't have to worry about forgetting about it and someone getting sick,"
Well can only obviously speak for oneself, but can honestly say have never been such a slovenly housekeeper to have left foods out long enough for them to potentially spoil and or cause illness. Nor am anywhere near off my game to have "forgotten" there was washing up to do in the kitchen including putting away food. Just what are some of you sitting down to that meals go on for so long that intervals between preparation and clean up are so long anyway? Eighteen course gourmet meals? | ||
| Post# 943155 , Reply# 16 6/12/2017 at 08:06 (2,503 days old) by mayken4now (Panama City, Florida) | ||
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