bakechef
Executive Chef
Rob can be so lazy that he'll just put the lid on the pot and put it in the fridge. Luckily I've gotten him into the habit of putting stuff in the fridge instead of letting it sit out, so I see that as a win!
Rob can be so lazy that he'll just put the lid on the pot and put it in the fridge. Luckily I've gotten him into the habit of putting stuff in the fridge instead of letting it sit out, so I see that as a win!
Putting the pot in the fridge is a decent compromise. It really helps if there is a big enough space for the pot. It can be daunting when too much stuff has to be rearranged before the pot fits.
In that case wrap it in foil and put it in the oven on a low heat or wrap it in foil and then wrap the foil parcel in several towels or a blanket or several thicknesses of newspaper a low light to insulate it and keep it warm.I was hoping to keep it hot enough for when she got home without the need to reheat it after it got put in the fridge for a bit.
This is the reason I try to limit big-pot cooking to the colder weather. Garage=walk-in cooler. I just then have to remember to transfer it to the refrigerator before it freezes.Putting the pot in the fridge is a decent compromise. It really helps if there is a big enough space for the pot. It can be daunting when too much stuff has to be rearranged before the pot fits.
I get the food into the refrigerator as soon as I can.
Usually that means setting the dish in a sink with some cold water. Even an inch of cold water will immediately drop the temperature of the hot food, as well as cooling the pan. Cooked food is out only for a short time before being refrigerated at my house.
I also used to be responsible for not knocking off 100 elderly nursing home residents so my habits reflect that history.
I am curious on what people's thoughts are on this.
I just got done making a rather large meatloaf (like a 9x13x2 baking dish).
How long would you let it sit on the stove covered in foil before sticking it in the fridge? Too soon and this thing is a large source of heat that can effect other things already in there, too late and it can get bad for you.
It was baked at 350F for a little over an hour and is topped with Indiana Tomato Gravy*.
Thoughts?
*That's just plain old ketchup but some here might get the joke.
Ours is more off in one corner than the middle.
I'll leave it over night, have some for breakfast and then cover and put it in the fridge.