It’s a common kitchen dilemma: you’ve just cooked a delicious meal, and now you need to store the leftovers. Should you let it cool down on the counter before refrigerating? Many people worry about putting hot food straight into the fridge, fearing it will raise the fridge temperature and spoil other food. But is this fear justified? Let’s delve into the science and best practices for storing hot food safely.
For years, a common belief has circulated that hot food must cool to room temperature before being refrigerated. This notion stems from concerns about warming the refrigerator and promoting bacterial growth. However, modern food safety guidelines and experts actually recommend the opposite approach for many situations.
To ensure food safety and rapid cooling, divide large dishes like lasagna into smaller, manageable portions before refrigeration.
The United States Department of Agriculture (USDA) and food safety agencies emphasize that refrigerating hot food promptly is generally safe and often recommended, especially when dealing with larger quantities of leftovers. The key is to manage the process correctly to ensure both food safety and refrigerator efficiency.
The myth about cooling food before refrigeration is rooted in the era of iceboxes, the predecessors to modern refrigerators. Iceboxes relied on blocks of ice to maintain coolness. Putting hot food in an icebox would indeed melt the ice faster, reducing its cooling effectiveness and requiring more frequent ice replenishment. Modern refrigerators, however, utilize advanced cooling technology that handles temperature fluctuations much more efficiently.
Modern refrigerators are equipped with chemical refrigerants and fans that circulate cold air, allowing them to recover quickly from temperature changes caused by adding warm food. While putting very hot items directly into the fridge might make it work slightly harder temporarily, the benefits of rapid cooling for food safety outweigh the minimal energy impact.
To safely refrigerate hot food and optimize the process, portioning is crucial. Large quantities of hot food take longer to cool down, increasing the time they spend in the “danger zone” – temperatures between 40°F and 140°F (4°C and 60°C) where bacteria multiply rapidly. Dividing food into smaller, shallower containers allows for faster cooling.
For items like roasts, carve them into slices or smaller pieces. Soups, stews, and casseroles should be divided into shallow containers, ideally no more than two inches deep. Initially, you can loosely cover containers to allow steam to escape, which also aids in faster cooling, before sealing them tightly for storage.
When freezing liquids such as chicken broth, remember to leave adequate headspace at the top of jars to accommodate expansion during freezing.
While refrigerating hot food is generally safe, freezing hot food directly is less ideal. Rapid freezing is beneficial for food quality as it minimizes the formation of large ice crystals that can damage food texture. However, placing very hot food directly in the freezer can raise the freezer’s temperature significantly, potentially affecting other frozen items and increasing energy consumption.
For freezer storage, it’s best to cool food down somewhat first, either by using an ice bath or a brief period in the refrigerator before transferring it to the freezer. When freezing liquids in jars or containers, remember to leave headspace to allow for expansion as the liquid freezes. About an inch of headspace for pint-sized containers and 1.5 inches for quart-sized or larger containers is recommended. Solids also benefit from a little headspace to ensure a tight seal and room for expansion.
Choosing the right containers for storing food in both the fridge and freezer is important. Glass containers, particularly tempered glass, are excellent choices as they are non-reactive, don’t absorb odors or stains, and can be used for reheating. Silicone bags are lightweight and durable but can sometimes retain smells and require thorough cleaning. Aluminum foil and freezer paper are useful for wrapping oddly shaped items.
Avoid putting hot food directly into plastic containers, especially those not designed for heat. Heat can cause certain plastics to leach chemicals like BPA, phthalates, and PFAS into your food, particularly if the plastic is older or repeatedly exposed to acidic or oily foods. Single-use plastic containers like takeout containers and yogurt tubs are not suitable for long-term storage or exposure to hot food. Always use freezer-safe and food-grade containers for storing leftovers.
In summary, it is not bad, and in fact, it is often recommended to put hot food in the fridge, as long as you take appropriate steps like portioning and using proper containers. This practice ensures food safety by quickly cooling down food and minimizing the time it spends in the temperature danger zone, significantly reducing the risk of bacterial growth and foodborne illnesses. By following these guidelines, you can confidently store your delicious leftovers and enjoy them safely later.
