Is it safe to put hot food in the refrigerator? And even more questions about food safety, answered

Faced with a steaming pan of food that needs to be chilled – or six, on holidays and other holidays – we can find ourselves in a seeming predicament: waiting for the food to cool on the counter (and risking too long linger at temperatures that allow harmful bacteria to multiply)? Or do we rush it to the refrigerator, potentially heating up everything inside?

Despite persistent lore, the U.S. Department of Agriculture and other agencies agree: Hot food can (and in many cases should) be placed immediately in the refrigerator, as long as it is portioned in small quantities.

Where did this undisguised fear of milk and eggs that are too warm come from? It is a remnant of the refrigerator's 19th century predecessor: the cool box. Usually made of wood and lined with metal, with a compartment at the bottom for a good-sized block of ice, it was “basically an insulated box,” says Helen Peavitt, social historian and author of “Refrigerator: The Story of Cool in the Kitchen” . .”

If you put hot food in the cooler, she explained, “the ice, which was often not cheap to buy unless you happened to live near a source or could have it delivered, would melt much more quickly and need to be replaced sooner.” to maintain cooling. power of the cool box works properly.”

Modern appliances recover effortlessly, thanks to chemical coolants and evaporator fans that help circulate cold air. Yet there are ways we can be even smarter and more efficient. Read on for tips to make food refrigeration safer and easier on your appliances and your electric bill.

How do you store hot food safely in the refrigerator?

Divide dishes such as lasagna into smaller portions before placing them in the refrigerator.Linda Xiao for DailyExpertNews. Food stylist: Monica Pierini.

Experts agree that the safest way to store hot food in the refrigerator is to divide it into smaller portions that cool quickly. To do this, you can carve whole roasts such as turkey or ham and portion soups and casseroles into shallow containers no deeper than two inches. If possible, cover them loosely to allow steam to escape before sealing them tightly.

According to the Food and Drug Administration, at that time it is safe to move even piping hot food directly to the refrigerator (within up to two hours, or one hour if the ambient temperature is above 90 degrees Fahrenheit), as long as there is room for cold air circulates around the food. The main drawback, however, says Ms Peavitt, “is that you'll spend more on the electricity needed to keep the temperature down – essentially transferring the extra heat from inside the fridge to outside.”

To keep your refrigerator from doing all the work, you can speed up the process by stirring the pan here and there and first placing it in an ice water bath (a sink or larger pan or bowl will also do).

Although refrigerators have come a long way since the days of iceboxes, brands and models vary in efficiency and can harbor secret warm spots. A few inexpensive appliance thermometers will bring peace of mind. The refrigerator should be set to 40 degrees Fahrenheit or lower; the freezer must be at zero.

Should you put warm food straight into the freezer?

When freezing liquids, make sure to leave space at the top so they can expand.Christopher Testani for DailyExpertNews. Food stylist: Simon Andrews.

Ideally not. The faster food freezes, the smaller and less disruptive the ice crystals will be, allowing it to retain more of its structure as it thaws, according to the USDA: meat and seafood stay juicier, fruits and vegetables more intact, creamy, cheesy emulsions less prone to splitting.

So quickly freeze food that goes into the freezer, or place it in the refrigerator first. And when you freeze liquids, make sure to leave room at the top so they can expand — and not explode — as they freeze (an inch for small containers, an inch and a half for quarters and larger), said Kantha Shelke, a associate professor of food safety regulations at Johns Hopkins University. Solids should also be given at least an inch of space, so there is room to make a good seal and expand a bit.

What are the best containers for storing food in the refrigerator and freezer?

You have options. Dr. Shelke recommends glass containers – especially durable tempered glass – because they do not absorb odors or stains and are safe for heating in the oven and microwave, although they are also relatively heavy and fragile. Silicone bags are lighter in weight and not fragile, but they are more difficult to clean and require some care to remove lingering odors. And aluminum foil and freezer paper are useful for oddly shaped pieces of casseroles and meats.

But Dr. Shelke warns against putting hot foods directly into plastic containers as harmful chemicals, such as BPA, phthalates and possibly PFAS, can leach, especially as the plastic breaks down over time and repeated contact with acidic and oily foods. And don't store hot foods in single-use plastics, such as take-out containers and yogurt cups, which are not designed for repeated use or exposure to heat, said Dr. Shelke. Whatever you choose to use, it should be labeled as freezer safe.

Can I refrigerate hot food outside if it is 40 degrees Fahrenheit or lower?

Yes, with some caveats. “Outdoor refrigeration can be useful, but because temperatures can be unpredictable, it is safest to use this as a temporary measure rather than as a replacement for refrigerator or freezer storage,” said Betty Yaohua Feng, associate professor in the Department of Food Sciences at Purdue. University. A cooler with cooling elements is a better option, especially for drinks and less perishable foods.

If you need to go outside, Dr. Feng recommends sealing containers tightly to keep out dust and wildlife that can carry pathogens, avoiding direct sunlight and ensuring temperatures never rise above 40 degrees Fahrenheit.

Is there anything you should keep in mind during the holidays, when there are still a lot of warm leftovers in an overcrowded refrigerator?

Ms Peavitt suggests emptying your fridge before larger events and parties, adding: “Not all the food we keep in the fridge actually needs to be there.” She mentioned unopened pickle jars, ketchup, lots of fruits and berries and peanut butter as good examples that are often stored in the refrigerator and are not necessary.

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