coookies
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After reading Pacanis' 80 degree fridge thread (so sorry to hear for your chili loss), I am a bit confused about when things should go in the fridge and for that matter, what temp they should be around before you heat them back up (and what you should heat them back up to).
How long do you let things cool before you pop them in the fridge? For example: Lasagna (in a big fat pyrex casserole dish), minestrone/chili/other tomato or stock-based soups, cream-based soups, meat dishes (chicken, beef)? I was thinking that if they cool to room temp they may not be safe, but on the other hand, if you put a hot pan or dish in the fridge it raises the overall fridge temp and you put other items and your original item at risk of spoiling... ?? Plus, don't you run the risk of breaking your glass casserole dish?
Also I remember hearing on an Emeril show that you should let food come up to room temp before you reheat it. Is that true?
I hope I asked this in a way that makes sense I am totally paranoid about food safety.
BTW, I did not know until I joined this forum that poultry was the meat that was most likely to cause contamination. I always figured it would be beef. I'm paranoid though so no matter what meat I am cooking with I clean, clean, clean and use a separate cutting board (glass) for meat.
Katie
How long do you let things cool before you pop them in the fridge? For example: Lasagna (in a big fat pyrex casserole dish), minestrone/chili/other tomato or stock-based soups, cream-based soups, meat dishes (chicken, beef)? I was thinking that if they cool to room temp they may not be safe, but on the other hand, if you put a hot pan or dish in the fridge it raises the overall fridge temp and you put other items and your original item at risk of spoiling... ?? Plus, don't you run the risk of breaking your glass casserole dish?
Also I remember hearing on an Emeril show that you should let food come up to room temp before you reheat it. Is that true?
I hope I asked this in a way that makes sense I am totally paranoid about food safety.
BTW, I did not know until I joined this forum that poultry was the meat that was most likely to cause contamination. I always figured it would be beef. I'm paranoid though so no matter what meat I am cooking with I clean, clean, clean and use a separate cutting board (glass) for meat.
Katie