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Gary Gary is offline
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Default semi-hot item in cold fridge causes sour-ness

John Kuthe wrote:
>
> What we are actually talking about here is the RATE of cooling. I have a big ole 21qt pressure cooker I use just as a large cooking pot for large batches, like now my "Baked Beans" which never see an oven. I have a non-climate controlled screen room just off my kitchen, and in the Winter I call it my "big refrigerator", and immediately after cooking a large pot of "hot" I love putting it all in my COLD SCREEN ROOM!
>
> And no, putting something hot into a COLD place is NOT gonna make it "spoil sooner". Think physics AND biology!! Cooking is physics and spoilage is biology!


I don't think anyone here was talking about a hot pot spoiling
sooner by putting it immediately into a cold place, John. The
concern is putting very hot food in the fridge and warming up all
the other food in there that might spoil sooner because of that.

When I cook large batches of anything, I'll set the pot out on my
back porch to cool down. Works especially good in the winter when
outside is extremely cold. When it's hot out, I'll just leave it
on the stove for a bit.