Fri, Mar 19 2010
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Published February 03, 2010 12:13 am - Today we address the age-old question: How much do I cool cooked food before putting it in the refrigerator? I know cooks on both sides of the fence and they are all equally passionate about their views. All the research I’ve done points to putting leftovers away ASAP. This means putting food away while warm and letting the fridge do the cooldown. Cheryle Finley: New refrigerators allow food to cool inside Today we address the age-old question: How much do I cool cooked food before putting it in the refrigerator?
I know cooks on both sides of the fence and they are all equally passionate about their views. All the research I’ve done points to putting leftovers away ASAP. This means putting food away while warm and letting the fridge do the cooldown. Some older readers may argue with that simply because of the way they were raised. I know I was. Older model refrigerators couldn’t handle cooling food the way today’s units do, so the food was naturally cooled before storing. New refrigerator models are the main reason putting hot or warm food away early is possible now. The best thing to do is fix your food fresh daily, preparing just enough for that meal. But, how much fun is no leftovers? The way you treat those leftovers makes all the difference. Cooling food on the counter is ways a risk. Food not cooled fast enough is the number one reason for food poisoning. It is recommended by most health departments to put the food in small, shallow uncovered containers with space between them in the fridge, allowing the food to cool quickly. Crowding decreases the air flow in the fridge and slows the process. For thick foods such as soups and stews, a quick stir every now and then will help food cool faster. Once the food reaches 41 degrees, it’s safe to cover and stack the containers. I know readers who have cooled the food completely on the counter for years and never experienced any problems, and those who swear by the fridge cooldown method. I personally lean more towards the fridge method for more reasons than one, but mainly because if I leave the food out, I inevitably forget about it and end up throwing it out. Send me your thoughts on what you do. We all have Thanksgiving leftovers and look for creative ways to use them up. How about other foods leftover throughout the year? “What To Do With Leftovers” offers some great ideas that are different from some I have shared before: n Chex Mix left from your Super Bowl party? Use them in your salad instead of croutons. n Cooked carrots can make a delicious carrot cake. n Boiled too much spaghetti? Chop it, add fresh veggies and a bottle of Italian dressing for a killer salad. n Slice leftover steak, add sour cream, onions, garlic and cream of mushroom soup and serve over noodles for stroganoff or use for fajitas. n Freeze leftover coffee into cubes to use later to cool off too-hot coffee. n Chili one night can become tacos the next. 
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