You shouldn’t be keeping food in the fridge for 2 weeks. 4-5 days max. You should immediately freeze it when you cook it. Don’t wait a few days before freezing it.
Definitely need to cool it. Even if not freezing. When I worked in restaurants we had a cooling shelf in the walk-in that we had to stir the 40lb batch of ground beef now and then
It is, but putting a hot thing next to other cold things also warms them, and can allow bacterial growth to start if it’s a large enough heat source. Letting it cool some first avoids that.
Yes, if it’s too hot, it could warm up your fridge or freezer and cause other food to spoil.
It’s still best for food safety to be cooling and freezing as fast as possible. Restaurants would use an ice bath to quickly bring the temperature down before putting it into the freezer.
You shouldn’t be keeping food in the fridge for 2 weeks. 4-5 days max. You should immediately freeze it when you cook it. Don’t wait a few days before freezing it.
…might let it cool first, then freeze it!
Definitely need to cool it. Even if not freezing. When I worked in restaurants we had a cooling shelf in the walk-in that we had to stir the 40lb batch of ground beef now and then
Freezing something is cooling something.
It is, but putting a hot thing next to other cold things also warms them, and can allow bacterial growth to start if it’s a large enough heat source. Letting it cool some first avoids that.
Yes, if it’s too hot, it could warm up your fridge or freezer and cause other food to spoil. It’s still best for food safety to be cooling and freezing as fast as possible. Restaurants would use an ice bath to quickly bring the temperature down before putting it into the freezer.
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Or just throw it away while also complaining about grocery prices