What is the best way to cool hot food?

Cooling hot food properly is crucial for food safety, as rapid cooling helps to prevent the growth of harmful bacteria that can thrive at temperatures in the danger zone (between 41°F and 135°F). The best method involves dividing hot food into smaller portions and placing it in an ice bath.

This technique promotes efficient heat transfer. By increasing the surface area of the food through portioning, and using ice to absorb heat, the food can cool down rapidly to safe temperatures. The ice bath method allows the food to drop below the danger zone quickly, minimizing the time it spends in temperatures that could allow bacteria to multiply.

In contrast, leaving food at room temperature can lead to prolonged exposure to unsafe temperatures, which can facilitate bacterial growth. Placing hot food directly in the refrigerator can raise the overall temperature inside the refrigerator, compromising the safety of other items and potentially leading to food spoilage. Covering food tightly might retain heat and moisture, which can actually slow down the cooling process rather than expedite it. Thus, utilizing an ice bath by dividing food into smaller portions is the safest and most effective method for cooling hot food quickly.