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Old 03-16-2015, 10:26 PM   #11
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I'll leave it over night, have some for breakfast and then cover and put it in the fridge.
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Old 03-16-2015, 10:35 PM   #12
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Scrape off your two portions for dinner, wrap in foil. The rest portion out as you like and fridge before it hits 140.

Glad to know there will be meatloaf for breakfast...yum!
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Old 03-17-2015, 08:29 AM   #13
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Originally Posted by FrankZ View Post
I am curious on what people's thoughts are on this.

I just got done making a rather large meatloaf (like a 9x13x2 baking dish).

How long would you let it sit on the stove covered in foil before sticking it in the fridge? Too soon and this thing is a large source of heat that can effect other things already in there, too late and it can get bad for you.

It was baked at 350F for a little over an hour and is topped with Indiana Tomato Gravy*.

Thoughts?

*That's just plain old ketchup but some here might get the joke.
How long is a piece of string? The length of time something takes to cool depends on so many factors - ambient temperature of the room, size and shape of the meatloaf (long and thin will cool quicker than round or oblong and deep). In cold weather I often put something to cool in the boot/trunk of the (parked) car if the kitchen is warm.

Sorry not to be more precise.
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Old 03-17-2015, 09:58 AM   #14
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Within two hours is usually the benchmark in the food industry.


Dangerous Food Safety Mistakes | FoodSafety.gov
Yes, this is the right answer. 2 hours or less in the "danger zone" and you should be safe.

It could probably go a bit longer since food service tends to be more cautious, but that is entirely up to you
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Old 03-17-2015, 12:03 PM   #15
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Same here. Our household has iron stomachs so we tend to leave them overnight, then into the fridge. It they cool down sufficiently before bedtime they will be put in the fridge.
Overnight? I'm pretty liberal about these things, a lot more so than many on this forum, but if I accidentally leave something out overnight (a meat dish in particular), then it goes in the garbage. Leaving something overnight is more than just a bit much. After that much time, bacterial activity is well begun, and while refrigeration will slow it down, it won't stop it. You are taking a big chance with your family by assuming that an "iron stomach" will eliminate the risk.
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Old 03-17-2015, 12:13 PM   #16
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Overnight? I'm pretty liberal about these things, a lot more so than many on this forum, but if I accidentally leave something out overnight (a meat dish in particular), then it goes in the garbage. Leaving something overnight is more than just a bit much. After that much time, bacterial activity is well begun, and while refrigeration will slow it down, it won't stop it. You are taking a big chance with your family by assuming that an "iron stomach" will eliminate the risk.
I have done it on occasion. I have an iron stomach too. But, now that I am older, I am more cautious. I can tell that my immune system isn't as strong as it once was and I heal slower too.
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Old 03-17-2015, 01:39 PM   #17
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When a refrigerator is sitting right in the middle of all of our kitchens why not use it?

I just don't get it.
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Old 03-17-2015, 02:00 PM   #18
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When a refrigerator is sitting right in the middle of all of our kitchens why not use it?

I just don't get it.
Sometimes fridges need to have their contents rearranged to fit the item. Sometimes one is simply too tired after eating.
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Old 03-17-2015, 02:06 PM   #19
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Originally Posted by Kayelle View Post
When a refrigerator is sitting right in the middle of all of our kitchens why not use it?

I just don't get it.
Ours is more off in one corner than the middle.
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Old 03-17-2015, 02:37 PM   #20
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Sometimes fridges need to have their contents rearranged to fit the item. Sometimes one is simply too tired after eating.
I fall into this category....especially after a couple of glasses of wine. I'm often too tired and the whatever contents of the large pot need to be split into smaller tupperware containers so they can find room in the fridge. So much easier to do this in the morning....
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