Hi, What is the proper procedure when you have a pot of hot tomato sauce or soup, or anything else for that matter that is piping hot, and you want to refrigerate/freeze it for later use; do you take it from the stove or oven and go right into the cooler or do you let it cool a bit or all the way down to room temperature? (I doubt you would let it cool to room temperature because then the 40-140 rule goes out the window.) As you can tell, I have a clue but, I'm looking for a professional opinion so I can put it to rest with a few people I know who argue with me over these kinds of issues, both non-cooks and know-it-alls. Red. PS: Happy new year to everyone.