[Sca-cooks] food safe temperature

[Sue Clemenger]

That's actually really fascinating, Cadoc--guys like you and Master A 
are really good for helping non-professional me understand stuff like 
this....
So, if a person (like me) had to cool down some dishes, but had really 
limited fridge space, what would be the best way to do it? Cool it on 
the kitchen counter to a certain temp? Cover it and put it out on the 
(secure) porch (at least in winter)?
--maire, not figuring on cooking another feast soon, but ya never 
know.....;-)

Bill Fisher wrote:


> *adds some science*
> 
> The biggest concern is that the car is partially insulated to slow
> the cooling or heating of the inside.   If you put a hot item in the 
> car to cool, it will take a long time to cool the item.  If you cool
> it off first and then put it in the car, the car's design will help keep
> it at the right temperature if it begins to warm up.  
> 
> If you put a warm item in the car, it will raise the interior temperature
> of the car, and the car's design would make it cool slowly, giving a longer
> period at the times bacteria love the best. The car only has interaction 
> with the metal frame and windows to act as thermal transfer, and since it
> relies on the outside temp, it is a static system.  The carpet, seats, and 
> padding in your car acts as insulation, plus any coatings the windows may
> have to slow heat loss.
> 
> On the other hand, the fridge and freezer are dynamic cooling systems, 
> with a thermostat  and coolant punps that can increase cooling when a 
> hot item is introduced,cooling it faster.  
> 
> Industrial fridges and freezers introduce a fan into the mix,
> so the cold air gets circulated and  effectively increases the
> exposure by moving
> away warming air from the foods, so they chill more quickly.  Wind chill works
> for more than just making you shiver.
> 
> The things I have to understand for my job....*sighs*