What is the recommended way to cool thick foods?

The recommended way to cool thick foods is to do so in small amounts in small containers. This method is effective because it allows the food to cool more rapidly and evenly, reducing the risk of bacterial growth. Thick foods tend to retain heat longer than thinner liquids, and when they are placed in larger containers, they can take an extended time to reach safe temperatures for refrigeration.

Using small containers increases the surface area exposed to cooler air, facilitating faster heat dissipation. Additionally, small amounts help ensure that the food cools to a safe temperature within the recommended time frame, minimizing food safety risks.

This method also aligns with food safety guidelines, which emphasize the importance of controlling the temperature of cooked foods to prevent the growth of harmful bacteria.