The Problem With Cooling Food - Part 2
A Look at Cooking
To understand why cooling food can be difficult, let's first examine some cooking procedures. When food is cooked it is done with heat much greater than the final cooking temperature of the food. For example, to cook a lasagna to reach an internal temperature of 165°F an oven may be set at 350°F, a difference of 185°F. Stove tops and fryers are even hotter. When cooking food, processes such as stirring and flipping may occur which results in quicker cooking as heat is distributed throughout the food. Much attention is given to cooking food to make sure it is done right and not ruined.