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Bolognese sauce

Cooking bolognese the day before. How cool does it have to be before refrigerating?

asked by Food odyssea almost 5 years ago
4 answers 4380 views
8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
SKK
added almost 5 years ago

You want to cool down any food as quickly as possible to avoid food borne illnesses. When you are done cooking it, spread it out in a baking dish(es) because it will cool faster that way. Put it in the refrigerator UNCOVERED and when cool store in however you choose, covered. When I am in a bind for time, I also set the containers on ice.

516f887e 3787 460a bf21 d20ef4195109  bigpan
added almost 5 years ago

Transfer from cooking pot to a cold pot, let sit until room temp then put in refrigerator. It will taste much better the next day, bring up to a slow simmer and serve.
If in a big hurry then put the pot in an ice bath. Best to take your time and enjoy a glass of wine that will be left over from making the sauce!

8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
SKK
added almost 5 years ago

I had to get a food handler's card to help out at my brother-in-laws barbecue restaurant because he was in a bind. US food safety specifically says do not let food sit out until reaching room temp, but to follow the procedure I outlined. Just sharing what the science says.

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