What is the fastest and therefore best way to cool food?

1) Shallow, wide-bottom containers: Use shallow containers with a wide bottom rather than deep, narrow ones. When food is spread out in a thin layer, it cools faster.

2) Water with ice: Partially submerge the container of hot food in a sink full of cold water, adding ice as needed. Use a metal container because metal cookware and utensils transfer heat away from food faster than glass or ceramic.

3) Fans and air movement: Don’t use your refrigerator’s fan setting to cool foods – it won’t work. But do place the containers of food in the path of air, such as near a fan.

4) Stir the food: Stirring food helps to redistribute the hot parts and expose them to the cooler air.

5) Don't stack your food: It is also important not to stack your containers of food, so the cool air can circulate all around them.

Remember that certain foods such as rice and potatoes can cause food-borne illnesses if not cooled properly. These foods should not sit at room temperature for longer than 2 hours after being cooked.