"Gil Faver" > wrote in message
...
>
> "David Harmon" > wrote in message
> m...
>> On Fri, 10 Apr 2009 21:25:43 GMT in rec.food.cooking, "Gil Faver"
>> > wrote,
>>>
>>>"Steve" > wrote in message
...
>>>> If I'm going to be refrigerating homemade soup, should it go into the
>>>> fridge immediately after cooking, or should I wait until it cools off
>>>> a little? Or does that just allow bacteria to multiply?
>>>
>>>
>>>putting it in the fridge hot just lets the other stuff in the fridge get
>>>warm.
>>
>> It can also get you kicked out of Hell's Kitchen.
>
> Don't they have a walk in, where it would be ok?
>

Guess you didn't see last Thursday's episode. One chef put a piping hot
sheet pan with food right out of the oven into a rack freezer because he got
ahead of himself. He figured he could chill it down and quickly reheat it
later, I guess. One of the other chefs reached in to grab a sheet pan of
cold food and got 2nd degree burns on his hand. Yeah, that (along with
sheer arrogance) got Giovanni kicked out of Hell's Kitchen.

For soup, I remove the finished soup (finished being the operative word)
from the hot burner. By the time I've served up a bowl or two (or three or
four if I have company) it's certainly cool enough to put the remainder in
the fridge.

IMHO modern day fridges handle the addition of warm-to-hot items pretty well
without heating up the entire fridge. Of course I'm not talking about
putting 10 gallons of piping hot stock right off the stove into the fridge.
That would probably have an affect on overall fridge temperature

But I also think media reports of contaminated food makes people worry too
much about something as simple as storing what's left of a pot of soup.

Jill