After cooking, nay, baking my own delicious chicken and leek pie
with a filo top, and having a good quarter of it for my lunch, I stuck the rest in the freezer.

Whilst still hot.

I then decided, the next day, to microwave a frozen chunk of leftover pie, for my lunch.


Three days, I was in that bathroom. *sob*
(Northern Lovely, Mon 24 Dec 2007, 12:39, 4 replies)

Again,
unless it was already contaminated, freezing something hot shouldn't give you food poisoning.
(TDub Nunc id vides, nunc ne vides on, Mon 24 Dec 2007, 13:51, closed)

.
Sam, do you find yourself defrosting the fridge and freezer far too often, and/or hacking huge chunks of ice out of them with a claw-hammer? I did, for years, even with 'no defrosting required' models... turns out putting hot food into them does that - leave it to cool to room temp first.
(misanthrope is so adjective he's verbing nouns!, Thu 27 Dec 2007, 15:02, closed)

Food Hygiene
I had a FH lecture the other day; current thinking is to refrigerate/freeze food ASAP. And definately within 2 hours.
(kitescreech still here, Sun 30 Dec 2007, 11:17, closed)

The reason it is reccomended that you should allow food to cool
is that it may cause the ambient temperature inside the freezer to fluctuate if you put something hot in it - it does not have any effect on the hot item itself.
(Seance Trumpet has got no beef with a man enjoying a croissant, Mon 31 Dec 2007, 17:35, closed)