JoeSpareBedroom wrote:

> Obviously, the chicken will not cool evenly, but "create bacteria faster"?
> Doesn't make sense to me. Sit down, eat dinner. By the time you're done
> eating, the chicken you didn't eat should be cool enough to put in the
> fridge without any concerns about it raising the temp in the fridge.

It doesn't make sense to me either. I thought that the problem with meat was
that nether region between hot and cold where the bacteria thrive. The laws of
thermodynamics would suggest that a piece of meat shoved into the fridge will
cool down faster than one left on the counter. The inside is not going to cool
down slower because it is in the fridge. On the contrary, the cooler the the
outside is, the cooler the inside will be.


>
>
> > I always thought one should NOT allow the chicken to cool to room temp
> > before putting it into the refrigerator.
>
> There's a difference between chicken straight from the oven, chicken at baby
> bottle temperature, and chicken at room temperature. Use common sense.

It causes a little wear and tear on the fridge to put hot things into it. When I
weigh the wear and tear on my fridge form cooling hot food to the wear and tear
on my system from bad food, to hell with the fridge. I am worth more (to me).