To cool cooked food, not for immediate consumption, place cooked food in the refrigerator, uncovered and in shallow pans.
Raw or cooked food temperatures must be maintained at below 40 f or above 140 f to prevent bacterial growth, which causes foodborne illnesses.
Leaving food out to "cool down" increases the chance of bacterial growth.
Do not leave food to cool down at room temperature. This is a common myth.
Cooked food to be stored is cooled quickly before being refrigerated or frozen for mainly two reasons. (1) You don't put warm or hot food into a fridge or freezer. Doing so will raise the temperature and cause the fridge or freezer's motor to work harder to get back to the normal temperature. (2) If hot food is left to cool slowly, bacteria has a better chance of infecting the food. A major culprit of possible food poisoning is when a gravy (even rice) is left to cool slowly and reused at a later date.
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The best option to cool food after they have been cooked is to put them in the refrigerator. One could also put food in a cooler.
Either cooked too long in the oven or once cooked has been left out to cool for too long.
A sovereign state comprising a city and its immediate hinterland. cool right it is
You should fast cool any cooked meats for the best result. Cool meats by preforming a ice water bath. This will fast cool your cooked meat so you can put it immedietly into the refrigerator.
These are what help to cool and perfectly season your cooked chicken and/or beef.
when it bubbles, then let cool and fire away!
Yes, until it is cool. Then place in the fridge.
because nick is really cool
Once the ham has been cooked and allowed to cool.
No more then 3 hourz put them in your fridge as soon as they are cool
Once chopped, not for very long and they do require refrigeration. Use them within a few days.