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Message
Putting hot food in the refrigerator
Posted on 10/23/18 at 8:55 am
Posted on 10/23/18 at 8:55 am
My wife says it’s not good because it heats up the fridge
I say there is some sort of health reason.
Her view makes more sense but for some reason it seems I’ve heard about the health thing.
I say there is some sort of health reason.
Her view makes more sense but for some reason it seems I’ve heard about the health thing.
10
Posted on 10/23/18 at 9:01 am to Tigertown in ATL
I’m no expert, but y’all are barking up the same tree. It warms up the fridge, creating a health problem. You see the fridge needs to be cold to slow the growth of harmful bacteria. Warm fridge is a good environment for harmful bacteria to grow.
ETA: I was wrong. See below from the FDA
FDA article on the subject.
ETA: I was wrong. See below from the FDA
FDA article on the subject.
quote:
Leftovers: These need to be refrigerated or frozen within 2 hours, as well. Despite what some people believe, putting hot food in the refrigerator doesn’t harm the appliance. To help hot food cool faster, divide leftovers into smaller containers before putting them in the refrigerator.
This post was edited on 10/23/18 at 9:15 am
Posted on 10/23/18 at 9:06 am to Tigertown in ATL
quote:
My wife says it’s not good because it heats up the fridge
I say there is some sort of health reason.
I do it sometimes and I'm still kicking. Not like straight out of the oven hot, but like cooked it and am leaving soon so go ahead and put it in Tupperware and into the fridge hot
Posted on 10/23/18 at 9:07 am to Tigertown in ATL
I think your wife is right.
I've heard people like Gordon Ramsey say it's because of bacteria growth, but that doesn't make sense to me.
You want the food to sit in the "bacterial growth" temperature range for the least amount of time possible. Logic dictates that the refrigerator will cool the food down the most rapidly, yielding the shortest overall period in this temperature range. It seems food will remain LONGER in this dangerous temperature range, when left on the counter to cool down?
I think the only concern would be if the food was so hot, that is raised the temperature of everything else inside the fridge?
I've heard people like Gordon Ramsey say it's because of bacteria growth, but that doesn't make sense to me.
You want the food to sit in the "bacterial growth" temperature range for the least amount of time possible. Logic dictates that the refrigerator will cool the food down the most rapidly, yielding the shortest overall period in this temperature range. It seems food will remain LONGER in this dangerous temperature range, when left on the counter to cool down?
I think the only concern would be if the food was so hot, that is raised the temperature of everything else inside the fridge?
Posted on 10/23/18 at 9:08 am to Tigertown in ATL
She is saying it's not good because it heats up the fridge and doesn't want other items to get above 40 for an extended period of time.
If you have like a garage fridge that has drinks in it, you can put something hot in it. I do it all the time in mine. I just transfer it to a pot or deep hotel pan that has a lot of surface area to cool fast.
I think shes talking about putting something that is 100+ degrees next to your milk or eggs or raw chicken or deli meat, and those items possibly spoiling.
If you have like a garage fridge that has drinks in it, you can put something hot in it. I do it all the time in mine. I just transfer it to a pot or deep hotel pan that has a lot of surface area to cool fast.
I think shes talking about putting something that is 100+ degrees next to your milk or eggs or raw chicken or deli meat, and those items possibly spoiling.
Posted on 10/23/18 at 9:21 am to SmokedBrisket2018
quote:
She is saying it's not good because it heats up the fridge and doesn't want other items to get above 40 for an extended period of time
The refrigerator has a thermometer and compressor in it to regulate the temperature. Put something hot in it, compressor kicks on to lower overall temperature back to 34 degrees or whatever. I doubt you could practically put enough stuff in it to heat it up where it would actually be dangerous unless you are trying to.
Posted on 10/23/18 at 9:23 am to Tigertown in ATL
Right now I have 5 gallons of chicken/sausage/okra gumbo cooking down on my stove and when done, I will allow it to cool down for about 2 hours and then divide it into 3 containers and put in the fridge to finish cooling.
I don't like food sitting out after it is cooked and allow it to get cooled enough that it is not steaming hot before putting it away.
I don't like food sitting out after it is cooked and allow it to get cooled enough that it is not steaming hot before putting it away.
Posted on 10/23/18 at 9:23 am to Tigertown in ATL
If you're following the protocol to split up large amounts in to small amounts, then throw it in the fridge right away. The less time in the dander zone the better.
You should not be putting large volumes in the fridge without rapidly cooling outside the fridge first. The thermal mass of the large volume will increase the chances it stays in the danger zone longer than recommended - refrigerator or no refrigerator. It's better to use an ice bath in your sink with large volumes and then transfer to the fridge.
You should not be putting large volumes in the fridge without rapidly cooling outside the fridge first. The thermal mass of the large volume will increase the chances it stays in the danger zone longer than recommended - refrigerator or no refrigerator. It's better to use an ice bath in your sink with large volumes and then transfer to the fridge.
Posted on 10/23/18 at 9:26 am to Mingo Was His NameO
quote:
The refrigerator has a thermometer and compressor in it to regulate the temperature.
I understand how a refrigerator works.
Pretty sure his wife is worried about stuff directly next to the hot stuff.
Posted on 10/23/18 at 9:29 am to SmokedBrisket2018
quote:
Pretty sure his wife is worried about stuff directly next to the hot stuff.
Well that's not really a legit worry because
quote:
The refrigerator has a thermometer and compressor in it to regulate the temperature
Posted on 10/23/18 at 9:31 am to Mingo Was His NameO
quote:
Well that's not really a legit worry because
So because the refrigerator kicks on, you are saying the outside of the pot suddenly gets down to 40?
Got it.
Posted on 10/23/18 at 9:34 am to SmokedBrisket2018
quote:
So because the refrigerator kicks on, you are saying the outside of the pot suddenly gets down to 40?
Got it.
No I'm saying it will regulate the entirety of the fridge back down to the optimal temperature causing the other things already in there not to heat up a material amount because that's exactly what it does. Thus, eliminating her concern of the other stuff in the fridge warming up to a dangerous temperature.
Posted on 10/23/18 at 9:39 am to SmokedBrisket2018
quote:
She is saying it's not good because it heats up the fridge and doesn't want other items to get above 40 for an extended period of time.
How long does a 4-5 quart hot pot of food put into a regular size and properly operating fridge, put other things in there above 40 degrees?
I do that all the time and it doesn't seem to appreciably raise the temp of anything else in my fridge for any amount of time. Am I missing something?
Posted on 10/23/18 at 9:40 am to Tigertown in ATL
I've had some restaurant training on this subject.
It depends on the size of the container of food and your refrigerator.
You should not put a huge stock pot of gumbo straight into a regular household refrigerator. Only the outsides will cool, causing the middle to stay warm and spoil. Proper handling is to put stock pot in an ice bath and stir until the liquid reaches a cooler temp, them continue cooling in the fridge.
For smaller containers, I would advise that it is OK to put in fridge, but only after cooling to room temp.
the old adage is keep hot food hot and cold foods cool. any transitions between temps should be made quickly.
As far as it harming the fridge, there is no real harm unless you are putting a large amount of warm or hot goods that will raise the internal temp of the fridge for prolonged periods.
It depends on the size of the container of food and your refrigerator.
You should not put a huge stock pot of gumbo straight into a regular household refrigerator. Only the outsides will cool, causing the middle to stay warm and spoil. Proper handling is to put stock pot in an ice bath and stir until the liquid reaches a cooler temp, them continue cooling in the fridge.
For smaller containers, I would advise that it is OK to put in fridge, but only after cooling to room temp.
the old adage is keep hot food hot and cold foods cool. any transitions between temps should be made quickly.
As far as it harming the fridge, there is no real harm unless you are putting a large amount of warm or hot goods that will raise the internal temp of the fridge for prolonged periods.
Posted on 10/23/18 at 9:41 am to SmokedBrisket2018
quote:
So because the refrigerator kicks on, you are saying the outside of the pot suddenly gets down to 40?
Got it.
You know you've fricked up when you make me side with Mingo.
You might want to try reading what he said again.
Posted on 10/23/18 at 9:43 am to Motorboat
quote:
You should not put a huge stock pot of gumbo straight into a regular household refrigerator. Only the outsides will cool, causing the middle to stay warm and spoil.
This makes sense.
My wife is not concerned about the fridge or spoilage. She just thinks I’m wrong. Haha!
This came up because I put a huge pot of almost boiling hot black beans I had just made in the fridge because we had to leave.
I’ve been queasy every time I’ve eaten them. And I usually have a cast iron stomach.
Posted on 10/23/18 at 9:44 am to LNCHBOX
I think people are arguing different things. All I know is if you put a big pot of hot gumbo in your fridge the other items in the fridge will warm up considerably. No matter how good your fridge/thermostat are.
Posted on 10/23/18 at 9:46 am to LNCHBOX
quote:
You know you've fricked up when you make me side with Mingo.
quote:
by LNCHBOX
Thank you for your service
Posted on 10/23/18 at 9:55 am to Tigertown in ATL
I do a lot of batch cooking in large pots bc of big family and store leftovers in freezer. Most of the time after we finish eating from the pot I cooked that day I place the pot on a brick on the top step in my swimming pool with cover so it will not float. Cools off fairly quickly before sticking in back fridgerator.
This post was edited on 10/23/18 at 10:18 am
Posted on 10/23/18 at 10:03 am to Mingo Was His NameO
quote:
The refrigerator has a thermometer and compressor in it to regulate the temperature. Put something hot in it, compressor kicks on to lower overall temperature back to 34 degrees or whatever. I doubt you could practically put enough stuff in it to heat it up where it would actually be dangerous unless you are trying to.
Agreed. I find old wives tales to be very interesting.
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