Cooling cooked food safely

What it is

Divide it. Shallow containers, smaller portions, an ice bath, a cold-water bath with stirring — anything that increases surface area and moves heat away. Refrigerate while still warm rather than waiting for it to reach room temperature.

Why it works

A large, dense pot of food is an excellent insulator; the middle of a full stockpot can stay above 50 °C for many hours on a cold counter, which is exactly the growth window. Splitting it into shallow trays can take the same food through the zone in under an hour.

When to use it

Stocks, stews, braises, rice, large roasts, anything cooked in quantity to eat later.

What goes wrong

Putting a full covered pot straight into the fridge, where it cools slowly and warms everything around it; waiting for room temperature first; a container too deep for the contents to cool.

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Cooling cooked food safely

What it is

Why it works

When to use it

What goes wrong

More on this shelf

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