Timeline for Leaving the food out to cool off after cooking
Current License: CC BY-SA 3.0
6 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Aug 30, 2011 at 5:33 | comment | added | jscs | Putting hot food into plastic bags means that it will start steaming. Ice baths can be made in the sink (most easily for something like a stock pot) -- also, for liquid foods, you can make a home "ice wand" by filling another smaller pot or a plastic bottle with ice and putting that into the hot liquid. | |
| Aug 30, 2011 at 5:28 | comment | added | jscs | The most recent Food Code actually calls for the food to be down to 70˚F within two hours, and then down to 41˚F four hours after that. | |
| Aug 26, 2011 at 15:01 | comment | added | BobMcGee | It's pretty much required in professional settings... no other way to get 20 gallons of veal stock down to a safe temperature in a reasonable timeframe. | |
| Aug 21, 2011 at 21:46 | comment | added | JasonTrue | In professional settings, it's a fairly standard practice, but probably not that widespread in home cooking. I've done it at home with soups and similar items. | |
| Aug 21, 2011 at 18:07 | comment | added | Bogdan Lataianu | I haven't seen anyone using ice to cool. | |
| Aug 21, 2011 at 6:00 | history | answered | JasonTrue | CC BY-SA 3.0 |