Cool
Cooling means letting hot food stand until it is no longer warm to the touch, allowing it to drop to room temperature naturally. It is a deceptively important step in cooking and especially in baking, where structure continues to set as the food loses heat. Rushing past it can ruin an otherwise good result, causing cakes to crumble or sauces to seem thinner than they will finally be.
Recipes call for cooling cookies on a rack so air circulates underneath and they crisp instead of steaming soggy against a hot pan, or cooling a cake fully before frosting so the icing does not melt and slide off. When storing leftovers, cool food reasonably quickly and refrigerate within a couple of hours to stay in the safe zone, but avoid sealing steaming-hot food in a tight container, which traps moisture and condensation. A wire rack is the home cook's best friend for even, efficient cooling.
Recipes call for cooling cookies on a rack so air circulates underneath and they crisp instead of steaming soggy against a hot pan, or cooling a cake fully before frosting so the icing does not melt and slide off. When storing leftovers, cool food reasonably quickly and refrigerate within a couple of hours to stay in the safe zone, but avoid sealing steaming-hot food in a tight container, which traps moisture and condensation. A wire rack is the home cook's best friend for even, efficient cooling.