"skoonj" > wrote in message
m...
>
> > wrote in message
> oups.com...
>> Is it safe to put food in the fridge shortly after cooking?
>>
>> My wife insists that just cooked food must be left on the counter to
>> cool down before it is put in the fridge, otherwise it is prone to
>> spoil. She says this is a well known fact amongst all fine people who
>> cook. In fact, she claims, "any culinary school will tell you this,
>> it's common fact and just plain common sense."
>>
>> Personally, this completely contradicts what I consider to be common
>> sense. Heck - I was just trying to make room on the counter!
>>
>> This topic has come up a few times now and I'm hoping to get someone to
>> back me up, or set me straight.
>>
>> -Colman
>
> I think your wife is mostly wrong. I wouldn't leave a roast out until it
> reaches room tempertaure.
>
> If it's a soup, stock or maybe stew, you can expedite the cool-down by
> filling a ziplock bag with ice cubes and submerging it. Then, put it in
> the refigerator. It won't be so warm as to overwhelm the fridge. I think
> this is Alton Brown's suggestion for when he makes lots of stock.
>
> -T
>

Placing food in the fridge right after cooking is perfectly safe but wastes
energy (the fridge has to work hard to cool it down) and may adversely
affect other food in the fridge. Leaving it on the counter to cool is also
perfectly safe, despite the hand-waving hysterics of some who are convinced
it is a one-way ticket to the boneyard.


--
Peter Aitken

Remove the crap from my email address before using.