Safe to put hot food in refrigerator? [Moved from Home Cooking]
Is it safe to put hot/warm food (i.e. chicken) in the refrigerator or should it be cooled first?
How hot is hot? Warm food, no problem. I think it's been proven with today's modern refrigeration, the temperature does not rise significantly and the recovery time back into the safe zone is quick.
I think you would be fine with meats, but not so much with things like soup, stew or sauces.
Depends on how big the food is, how hot it is, and how small/underpowered your refrigerator is.
I'd venture to say that for most things you'd make as a home cook, you should be fine putting something hot in a normal-sized home fridge.
You'll start running into problems if your fridge is very overcrowded in the first place or very small/weak, or if you're making a very large quantity of food - putting, say, a 5 gallon stock pot full of hot cream soup in your fridge without cooling it first is asking for trouble. It will take a long time to cool and will also significantly raise the temperature of the fridge, upping the risk for everything else in there.
My trick for cooling down a large pot of chili, gumbo, pasta sauce, etc. is to set the pot into a clean sink (drain closed, of course) and then fill the remaining space in the sink with ice cubes and cold tap water. This will generally take the heat of the pot and the ingredients down rapidly, though it might take two rounds of ice and a little time. I usually then transfer the ingredients of the pot to smaller containers if I can't fit the pot into the refrigerator. I've yet to have this technique cause any detectable spoilage of other foods in the fridge, big pot or not.
You could use the same trick by putting, say, a leftover piece of hot roast into a Ziploc bag, removing as much air as possible, and floating the bag in ice/water in the clean sink or a bowl. Thence to the fridge, even if the food is still slightly warm.
That kind of thing works. Of course, it depends on how big your pot is.
I catered a friend's wedding a little while back and had to cool a huge stock pot full of butternut squash soup. The sink wasn't an option - wouldn't fit. So I wound up bringing the temp down by:
A) filling my bathtub with ice water and putting the pot in that. And...
B) I bought a 20 pack of cheap mineral water bottles, washed and froze them, and used them like huge ice cubes.
It worked. It was also a huge PITA, like many things about catering that wedding with no on-site kitchen. I know that professional kitchens often use something called an 'ice wand' to help cool soups, stews, and stocks - it's not a whole lot different in theory than my frozen water bottles. Of course they also have much bigger refrigerators/freezers than I do.
It depends on the temperature of the food, the density, and the surface-to-mass ratio.
A hot piece of toast is no problem, but a warm, unpulled pork butt or large pot of beef stock is a problem.
Fill a resealable plastic bag with ice cubes, seal and lay it directly onto the food to cool it down quickly. I do this even with soups and chili and the bag stays intact. Obviously, I wouldn't use a super-thin plastic bag, but I don't use heavy-duty ones either. I've never had the bag to melt. Well, I should add that the food has at least been off/out of the heat for a minimum of 20-30 minutes before I do this. If, after the ice melts, I want it cooler before putting in the refrigerator, I will repeat with more ice.
I have NEVER put hot food into the refrigerator. Not even a small amount. My fridge is usually quite full and I do not want adjacent food to get warm while the hot food cools. I have learned that if a dish is still a bit warm, don't put it on the shelf below the milk or cream - that rising warm air will shorten the time the dairy takes to spoil.
Any hot food that is in a container will cool fast if it sits in a pan of cold water, or if a leakproof container of ice is submerged in the food (I keep 2 sizes of Rubbermaid containers filled with water in the freezer). Something like a roast can be cooled by placing it in front of a running electric fan.
Generally speaking -- yes, it is safe. Of course, I also not sure what do you mean by "safe". As long as you don't think the container is way too hot to melt anything in the refrigerator, then you are alright. So there is a bit of "personal call" here.
Not an issue in my roomy refrigerator frequently restocked from local sources.
In earlier days (when I was a single parent and shopped infrequently), the cooling down advice would have been totally apropos.
Once upon a time, refrigeration in the average home was in an ice box. You wouldn't want to put hot or even very warm food in an ice box because the ice would melt and all your food would spoil. But old habits die hard and people were used to thinking that putting warm/hot food in a refrigerator was a bad thing, that it should be allowed to cool to room temperature first.
As far as safety goes, your question implies that it might be bad for the hot/warm food to go straight to the refrigerator. Nope, not going to hurt that food at all. It might cause the fridge to work hard, but its not bad for the food itself. As others have wisely noted it might not be so good for other food that is already chilled, depending on the amount of heat that is going to be let off as the new food cools.