Hot Foods Can't Go Straight In The Refrigerator? This Is The Explanation

JAKARTA - In the midst of the hustle and bustle of everyday life, we often act on the basis of habits. One of them is to immediately store hot food in the refrigerator, without thinking first.

Maybe because you want to finish immediately or not stale food. But, did you know that this habit can have an impact on taste, quality, and even food safety? Here's the reason not to store hot food directly to the refrigerator, as reported by the Well and Good page.

1. Can damage Food Taste and Texture

When hot food is immediately closed and stored in the refrigerator, the hot vapor from the food will form a dew (condensation) in the container. This powder will drip into the food and change its texture.

"For example, if you make a roast macaroni with aEZy topping, then you immediately close it and store it in a refrigerator while it is still hot, the steam will condense on the lid and drip on the surface of the food, making the topping soft," said Ashley Schuering, a food safety expert and blog author at the Concessions of a Grocery Store Addict.

The food that we used to make with pride, could lose its charm just because of the hasty storage steps.

2. Disturbing The Ideal Temperature In The Refrigerator

The refrigerator is designed to keep the temperature stable in order to keep the food safe. If you immediately put hot food in the refrigerator, the temperature in the refrigerator can rise, and this can affect the freshness of other foods.

If your refrigerator is set at a temperature of 4°C and you put in a hot pot, the refrigerator temperature can drop and it takes a long time to return to safe temperatures. This could endanger other foods in it," explained dietist and food safety Kelly Jones, LDN.

3. Bacteria Can Develop If Not Silenced Properly

Although the refrigerator slows down the growth of bacteria, that doesn't mean it can stop them instantly, especially if the food isn't cold enough when put in. Bacteria like to grow in temperatures between 5 degC to 60 degC, known as *danger zone*.

Food must be cooled up to 21°C within two hours, then it reaches 5°C or lower within four hours to prevent bacterial growth, according to a statement from USDA.

This is not just a matter of technicality, but about efforts to maintain the health and safety of the family at home.

In the spirit of maintaining the quality and safety of food, here are some steps we can take:

1. Cold on the Table for a while

Let the hot food be at room temperature for about 30'60 minutes before putting it in the refrigerator. But don't take more than two hours, so as not to cause danger.

2. Use Ice Water

Put the food container into a basin filled with ice water. However, do not let the water enter the food. Then stir it occasionally so that the heat spreads out faster.

3. Move It To A Smaller Place

Transfer food in large portions to smaller and shallower containers to make it cooler and safer to put in the refrigerator.

4. Use Airflow

Kitchen wind fan or cooling rack can help speed up the cooling process, especially for large meat slices or other solid foods.