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2006-09-29 01:54:56 · 3 answers · asked by louie h 1 in Food & Drink ➔ Cooking & Recipes
Cooling food at room temperature prevents salmonella from growing in the food. Sticking hot foods in the fridge right away brings the food to a cool to quick making the food more vulnerable for salmonella and other bacteria to grow. This applies to all hot foods not just hot sauces.
2006-09-29 03:26:12 · answer #1 · answered by tdm1175 4 · 0⤊ 0⤋
the spread of bacteria which can make you violently ill bacteria will multiply by the million on warm food if left but not on quickly cooled and refridgerated food or food kept hot does that explain it for you i do hope so
2006-09-29 01:58:35 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Gravies are the most common ones. just pour them off into a seal-able container and chill them. After the fat congeals you can skim it off and then reseal the rest of the gravy for later use.
2006-09-29 01:57:46 · answer #3 · answered by Rich Z 7 · 0⤊ 0⤋