Thread: Cooling food
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Unread 06-01-2006, 02:36 PM   #5
Kevin
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Practicality and the reality of thermal physics may have something to do with it. You don't stick 140* food in your refrigerator and heat up all of the other food in there. And a large piece of meat is not going to cool from 70* to 40* real fast either. I'm just guessing.
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