Help settle an argument with my wife? Opinions needed!

I would think the faster you get the temperature down the better. Allowing the food to set out warm the more likely it is for bacteria to start growing on it.
Oh and you are not gonna win this war! Better throw in the towel and retreat to the man cave for some cold beer!

 

X2

 

Your wife may very well be the most intelligent one on here. Buy her some flowers, tell her she's right, and tell her you won't make this mistake again (with a straight face).

 

you're right and not getting laid tonight.

 

How To Use Leftovers Safely
Following information is from A Rutgers Cooperative Extension Fact Sheet</SPAN>
Leftover" foods are cooked foods that you or your family do not eat within 2 hours after they are cooked. Leftovers include foods that you may eat before or after they have been stored in the refrigerator or freezer. The chance of food poisoning increases the longer you store a food after it is cooked. Improper handling or storing cooked food is one of the most common causes of food poisoning in the home.
The careful cook can reduce this threat by following the guidelines below for storing, reheating, and disposing of leftover [COLOR=brown! important][COLOR=brown! important]foods[/COLOR][/COLOR].

How To Storing Leftovers​

All cooked foods should be reheated to 165° F, refrigerated, or frozen within 2 hours after [COLOR=brown! important][COLOR=brown! important]cooking[/COLOR].[/COLOR] In hot weather, that time limit is only 1 hour. Remember that the "safe" period starts after the food is cooked. It includes the time that the food sits before being served and the time it sits on the table while the [COLOR=brown! important][COLOR=brown! important]meal[/COLOR][/COLOR] is being eaten. This period lasts until the food is actually in the refrigerator or freezer. ​

Remember to wash your hands with soap and water before handling any cooked food, especially food you store to eat later. Use clean utensils to handle the food, and store it in clean containers. Do not put food back into the same container it was in before it was cooked, unless you have carefully cleaned the container with soap and water. Do not place food on a counter or [COLOR=brown! important][COLOR=brown! important]cutting [COLOR=brown! important]board[/COLOR][/COLOR][/COLOR] before refrigerating or freezing, unless you have carefully cleaned the surface beforehand.
You should place foods to be refrigerated or frozen in small, shallow containers, 3 inches tall or less, and cover them completely. Don't stack these containers right next to other containers, but leave some air space around them. By using shallow containers and by leaving air space around the containers you can promote rapid, even cooling of the food. When you refrigerate or freeze cooked food in a large, deep container, the food in the center of the container remains warm for a longer time. Dangerous bacteria may grow in this warm spot without making the food look or smell bad. If you eat this food later, you may get food poisoning.
Never taste leftovers that are of questionable age or safety.
As a general rule, never keep leftovers for more than 4 days.
Remember to remove the stuffing from cooked poultry and refrigerate or freeze it separately. You should do this because the stuffing in the center of the bird can stay warm long enough for food poisoning bacteria to grow. By removing the stuffing and placing it in its own container, you allow it to cool more rapidly.
If you date leftovers before refrigerating them, this can help you ensure they don't remain in your refrigerator too long.
Warming Leftover Foods When leftover foods are reheated, make sure you heat them completely. Leftovers that are merely "warmed" and not heated throughout are much more likely to cause food poisoning. Cover any leftover [COLOR=brown! important][COLOR=brown! important]sauces[/COLOR][/COLOR], soups, gravies, and other "wet" foods, and heat them to a rolling boil before they are served. Heat all other foods to 165° F throughout. Be sure to stir foods while you reheat them, to ensure that all the food reaches the appropriate temperature.

Throwing Away Leftovers​

When leftovers have been in the refrigerator too long or if they look or smell unusual, throw them out! Anytime you are in doubt about the freshness or safety of any food, dispose of it. This is especially important for leftover foods. Dispose of any potentially unsafe food in a garbage disposal or a tightly wrapped package, so that it cannot be eaten by other people or animals.
If you follow these suggestions for handling leftover foods safely, you will improve the safety of your family's food. Food poisoning is a preventable tragedy, and you can prevent it by following these simple guidelines for handling leftovers safely.

 

bacteria thrives between 41F and 140F (known as the danger zone, in Sanitation) therefore you should minimize the time it is spent in between those numbers. If you're not eating it... it should be cooking or in the Fridge, especially for animal products (milk, meat, eggs, cheese)

I've ran Navy Galleys (restaurants) and this is a fact! Make sure food never stays more than an hour in the zone. The longer it stays the more bacteria grows

 

When I argue with my girl, I usually win with the backhand...........

 

not sure if letting it cool has anything to do with how long before it spoils. but usually if i pull something out of the oven or off the stovetop ill let it cool down before putting a 400 degree pan on a near freezing glass shelf

 

I assume you're single?LOL!!!

 

I would have to say she's right. Food does spoil if you put it in the fridge while hot.

 

whoa whoa whoa, the real question is why isn't she cooking right now?

 

Congratulations on the win Toku!!!! I have argued with my wife over this same topic. never thought to seek advice here but again TW comes through with the win! I am so throwing this in my wife's face (and then paying for it later but definitely worth the pain)

 

just make me a sandwich

 

RALMAO...This is great!!!

 

If I am wrong I will admit it, if she is wrong she admits it. One of those things we settled before we got married...

 

Wow I can't believe this is still going on! It's actually a pretty complex subject. Microbiology is a tricky thing.

 

My thoughts exactly.

I'll let things cool down enough so that I can put it in a tupperware container. And even after doing that, making sure its cooled down enough so I can put the air-tight lid on it. Otherwise, if you do it too soon - the lid pops off from the pressure.

 

X2.

I'm not sure about bacteria on food, but with me, I like to let it cool down in the Microwave (keep fly's off, keep it clean), and then put in a container. The reason why I let it cool down is to help prevent moisture and prevent the food from being soggy. Maybe I ought to get these breathable containers.

To me, I'm not too concerned about it, because no matter what you do, everything we eat will have bacteria on it, even food from factories.
Just make sure to wash your hands before making it, put it on something clean, don't let fly's land on it or people sneeze on it, and wash your hands before eating. You'll be fine......

 

Yeah I had this same discusion with my significant other & settled it,

& we both agreed, I'm wrong !!!