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Alan wrote:
> The New York Times, today:
>
> THE FACTS What to do with leftovers? One common bromide
> is that leftovers stored in the refrigerator must be
> allowed to cool first at room temperature. The reasoning
> behind the claim varies. One theory is that allowing food
> to cool at a slower rate reduces the likelihood that it
> will spoil. Another suggests that hot food can somehow
> interfere with the circulation of cold air in the
> refrigerator. The notion may have originated back when
> food was stored in iceboxes, and thus could not be too
> hot when put away.
>
> Whatever the rationale, the claim is wrong. According to
> the Food and Drug Administration, leftover food
> (particularly meat) should be refrigerated immediately
> after serving, and certainly within two hours of cooking.
> Food bacteria can double every 30 or 40 minutes, and
> several outbreaks of food poisoning have been linked to
> meat cooked and left to cool at room temperature for too
> long.
>
> Generally, the bacteria that contaminate food thrive at
> temperatures between 40 and 140 degrees Fahrenheit, so
> leftovers should always be stored in a refrigerator set
> at 40 degrees or below. When the quantity of food is
> large, it should be separated into small containers for
> quicker cooling, and reheated no more than once. THE
> BOTTOM LINE Itï¿½s a bad idea to let food sit at room
> temperature before refrigerating.

Nonsense all in one big pile.

Let's try some actual science instead of a general-interest
reporter from the NYTimes quoting the FDA non-scientists as
our source...

<http://www.hi-tm.com/Documents/Basic-cool.html>

Pastorio

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