The best practice is to leave a little crack to let the steam out as the food cools, the lid is put on after the food is cool. Otherwise the food smells weird, even though it's freshly made.
What is the reason behind this? Is it because of humidity, germs, some weird chemistry?
2007-07-03 05:52:54 · 2 answers · asked by bubba_boo 1 in Food & Drink ➔ Other - Food & Drink
Specifically I'm looking for the scientific reason why the smell and taste of food changes if hot food cools in an *enclosed* container. Not how to cool the food down faster.
The duration that the food cools is maybe 15-20 minutes, not long enough for significant spoilage.
2007-07-03 06:52:24 · update #1
You have to cool food rapidly in an uncovered container. The more surface area exposed, the better. Never put hot food in the fridge. Stirring encourages the food to cool down. If it is a large pot of food, dump a bag of ice in a plugged sink, and put the pot in the sink with some water.
2007-07-03 06:40:10 · answer #1 · answered by DJ 2 · 0⤊ 0⤋
The heat and humidity cause an environment for bacteria such as mold. Even if the lid is left cracked, condensate from hot/warm food will collect on the lid.
2007-07-03 06:41:07 · answer #2 · answered by sensible_man 7 · 0⤊ 0⤋