The Problem With Cooling Food - Part 3
Cooling Versus Cooking
The equipment used to cool food is not as effective as the tools for cooking. Compare the cooking processes to the cooling procedure. Cooling food to 41°F is usually done in a refrigerator that maintains a temperature of 41°F. or less. Even if an ice bath is used (32°F), the difference between the desired food temperature of 41°F and the cooling source is just a few degrees. Additionally, food that is cooling is usually placed into a refrigerator where it receives little attention until it is needed. Some may argue that their refrigerators cool food fast enough, but if the food is stored in deep containers or not sliced thin, food can take more than 1 day to cool to the proper temperature. Cooling food properly is the most crucial and difficult procedure to control.