What comes to mind, to me. Cover the pot, so the beans don't dry out. Use a piece of wood (plywood, 1/2 inch) or some other insulator where the pot goes. So the pot doesn't sit on the glass shelf directly.
It's likely to spike the temps in the fridge for a few hours or more. That's also a concern, other stuff may be high temp range.
What? You think the refrigerator just sits there and lets the interior temps rise? HELLO!! The point of refrigeration is to refrigerate. Temp rises, refrigeration system cycles ON. Temp decreases, refrigeration system cycles OFF. There will be a pop quiz.
Next lesson: Why water is "wet".
nb
Actually, they have been recommending for about 20 years that hot food, at least meat or some kinds of food, be allowed to cool in the fridge, rather than on a counter, to shorten the period that the temp is okay for growing germs. At the age of 80, my mother changed her practices to do this, at least some of the time.
But she didn't have glass shelves.
I don't bother to do it and I certainly wouldn't do it with glass shelves, and I think Luna2n's post settles it.
What a pain it must be to find replacement shelves for all but the newest refridges.
On Leno tonight, he had a newspaper wedding announcment for the couple, Salm-Minella. I kid you not.
Well if it's an emergency, throw the fukking food out.
Actually, all you would need is the glass. Take the frame to a glass shop have them measure it and order a piece of tempered glass.
No, but it doesn't take very long for something that is screaming hot to get down to a reasonable temperature where you can then pop it in the fridge.
It's still a circulating old wives tale to not only let it cool to room temperature, but to leave it UNCOVERED during that time! My ex with a masters in culinary was taught that way only 15 years ago thanks to the highly respected Johnson & Wales University.
"Tony" wrote
Not really a tale as there was basis in fact. Go back to ice boxes where hot food would cause the ice to melt. Things got better with mechanical refrigeration, but it was far from perfect a a big mass of hot food would bring up the temperature for everything in the fridge for a while until it caught up. New units can take quite a load, but I still give at least a short time for cooling. As for covering, that keeps in the heat so if you do have a large quantity, it will take longer to cool down to a safe temperature.
I took an old trivet and mounted a 90mm PC cooling fan underneath it wired to a 12VDC power supply and connected to an electric timer so I could select the time the fan was on. It's saved me from many a burn inside my mouth when cooking microwave entrees. At first I was going to mount rechargeable batteries in the trivet and build a charging base station so there were no dangling wires but my wife pointed out that putting hot plates on top of batteries was probably asking for trouble. Hangs up neatly on the wall near the oven. Someday I will build a cord retractor to wind up the slack wire. For now I just wrap the cord around the fan (its designed with a channel all the way around that makes it easy). Very useful for cooking pot pies in the toaster oven that come out at roughly the temperature of molten lava (insert disclaimer for the humor challenged - I'm exaggerating!). I once got third degree burns doing that and can still remember the hissing sound of my saliva boiling off when the pot pie goo hit my tongue.
I believe the recommendation to cover the hot food has to do with airborne spores and other contaminants like Uncle Lou sneezing on it. Putting it in the fridge right away has one advantage - you can't forget and leave something out overnight unintentionally. I'm so forgetful I often find a cooked late night snack waiting for me in the microwave when I go to make my morning coffee. That's when I turn to the dog and say "Did YOU do this?"
-- Bobby G.
The worst part of it is leaving it uncovered while cooling. Much better to leave it covered and let it cool slowly. Uncovered is just asking for all kinds of airborne stuff to start growing in it.
replying to notbob, john martin allen wrote: not stupid you should put hot pots in the fridge
I had a housemate once that 3 times put a hot, or even warm pot into the fridge without any hotpad. 3 times she had to pay for a new glass shelf.
A blonde, no doubt;-)
That's moronic. If the refrigerator goes above its temperature threshold it will trip the thermostat and simply cool itself down again to maintain a consistent cold temperature. Refrigerators are very efficient at that... And it's not like any food nearby would ever get "hot" or even "warm" and certainly not for any extended period. Keep in mind, the food itself is already cold from being in the refrigerator, and any minor fluctuation in nearby temperature from a warm dish isn't going to be enough to put it in the "danger zone" before the other dish cools off and everything returns to a steady 'cold' state.
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