GB
Chief Eating Officer
I generally let things cool on the counter a short while before putting in the fridge, but it all depends on what I am making.
When I make a large batch of sauce that I will be freezing, I portion the sauce out in two cup amounts and place in ziplock bags. I lay these flat on the counter to cool. They cool down very quickly this way (much less than one hour). From there they go into the freezer.
I try not to put anything too hot directly in the fridge, but if it is still a little warm then I do not worry too much.
When I make a large batch of sauce that I will be freezing, I portion the sauce out in two cup amounts and place in ziplock bags. I lay these flat on the counter to cool. They cool down very quickly this way (much less than one hour). From there they go into the freezer.
I try not to put anything too hot directly in the fridge, but if it is still a little warm then I do not worry too much.