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Cover the hot food with a lid or loosely with aluminum foil, leaving a small gap to allow steam to escape. This prevents condensation from forming and promotes quicker cooling.
Use Shallow Containers:
Transfer the hot food to shallow containers, as they allow for better heat dissipation. Avoid using large, deep containers, which can trap heat.
Monitor Temperature:
Use a food thermometer to monitor the temperature of the food during cooling. Aim to reduce the temperature from above 140°F (60°C) to below 40°F (4°C) within two hours.
Divide Large Batches:
If you have a large quantity of hot food, divide it into smaller portions before cooling. This speeds up the cooling process.
Ice Bath:
Placing the container of hot food in an ice bath can significantly accelerate the cooling process. Make sure the ice bath surrounds the sides of the container without touching the food.
Stir the Food:
Stirring hot food periodically helps distribute heat evenly and facilitates faster cooling.
Avoid Crowding the Fridge:
Never overcrowd your fridge with hot containers. Allow some space between them to allow for proper air circulation.
When Is It Safe to Refrigerate Hot Food?
Contrary to a common misconception, it is safe to place hot food in the refrigerator. However, there are a few important considerations:
Cool Partially:
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