Why do you need to cool down food prior to putting in the frigerator or freezer?
Some one told me that I prerequisite to cool down food prior to putting it in the frigerator or freezer because if you don't, the nutriment get's spoiled. I personally don't believe that, but I well-deserved want confirmation.
I was always told that too - but in researching this on the web, it turns out that may not be a truth.
In fact, several people have tried it - to see if putting hot bread in the fridge warmed up the refrigerator or slowed the cooling down of the aliment - and it didn't.
At least in normal amounts.
I of that this rumor *may* have been true years ago. But present-day refrigerators that circulate the cold air with fans (old make fridges didn't use fans at all) and I am idea that this type of fridge (called Frost-Unceremonious) may be able to handle hot food more safely a improved than the old kinds.
Of course, I would not put 8 casseroles hot from a 350 lengths oven and put them in my fridge without letting them uninvolved down - that is just a lot to ask of the fridge.
But I am now thinking that a dish of hot comestibles put into the fridge isn't as bad as once thought.
As always - food should not be put into the fridge in beneficent quantities without breaking it up in to smaller or show to advantage dishes -so that the center gets a inadvertently b perhaps to cool down quickly.
