Had dinner at a friend's house last night. When it was time to put the leftovers in the fridge, I was stopped. They told me that if you refrigerate food that's still a little bit hot, it will spoil more easily.
Is this true? I asked why and didn't get an answer, other than it'll spoil faster.
Is there something with the moisture collecting as it cools rapidly -- thus making it more prone to spoiling? Or is there some other secret reason my mother never taught me about refrigerating food!
I always figured that if food was lukewarm, it would be fine to put it in the fridge -- and that would be a far better alternative to it sitting out for an hour or two at room temperature.
(This was a regarding a pot of homemade beans, specifically -- but also rice and bbq'd meats)
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