Should meat gravies be cooled before sealing containers?

Question

Is it important to cool your meat gravies completely before you put the lid on? Learn why this step is crucial for preventing spoilage.

Answer 1

Yes, meat gravies should be cooled to below 40°F (4°C) before sealing containers for refrigeration or freezing to prevent bacterial growth and potential foodborne illnesses.

Detailed Explanation:

Cooling hot gravy rapidly is crucial for food safety. When hot food is sealed in a container, the center remains warm for an extended period, creating an ideal environment for bacteria like Clostridium perfringens to multiply. These bacteria thrive in the 'danger zone' between 40°F (4°C) and 140°F (60°C). Cooling the gravy quickly minimizes the time it spends in this temperature range. To cool gravy effectively, divide it into smaller portions in shallow containers. You can also use an ice bath to expedite the cooling process. Place the container of gravy in a larger bowl filled with ice and a little water, stirring occasionally to help dissipate the heat. Once the gravy has cooled to below 40°F (4°C), it can be safely sealed and stored in the refrigerator or freezer.

Pro Tip:

Don't overcrowd your refrigerator or freezer with hot items. This can raise the overall temperature and slow down the cooling process for all the food inside, increasing the risk of bacterial growth.