How to cool large amount of liquids in a home kitchen? Planned maintenance scheduled April 17/18, 2019 at 00:00UTC (8:00pm US/Eastern) Announcing the arrival of Valued Associate #679: Cesar Manara Unicorn Meta Zoo #1: Why another podcast?Freeze Soup very quickly Without Destroying the Content In Fridge?Do Ice Wands have an advantage over a homemade solution?Hot chicken soup takes hours to coolhow often is cleaning done in a professional kitchen?How can I safely use a blender with hot liquids?I bite my nails. How can I keep proper hygiene in the kitchen?How to preserve home-made salad dressing, without using bad preservatives?How can I make yogurt at home?How much sorrel is safe to eat, and does cooking affect this amount?How effective are modern home refrigerators at keeping other foods cool when hot food is introduced to the space?How to separate peanut oil from roasted peanuts at home?How long does it take to cool 5 lb of deep fried chicken from 350 degree to 75 degreeIs my chicken stock still safe to eat? Left on stove on low-medium heat, partially uncovered +9 hours so it reduced
Do we need dark matter and dark energy, if the Sun is a plasma and not a blackbody?
Bonus calculation: Am I making a mountain out of a molehill?
Are my PIs rude or am I just being too sensitive?
What's the purpose of writing one's academic bio in 3rd person?
Withdrew £2800, but only £2000 shows as withdrawn on online banking; what are my obligations?
ListPlot join points by nearest neighbor rather than order
3 doors, three guards, one stone
What is a 'tuning' of a guitar and why would you use it? Doesn't it make it more difficult to play?
How remove lines which are not equal in two buffers?
Is there a documented rationale why the House Ways and Means chairman can demand tax info?
How to recreate this effect in Photoshop?
How do I keep my slimes from escaping their pens?
Marking the functions of a sentence: 'She may like it'
Does polymorph use a PC’s CR or its level?
How does a biquinary adder work?
Is the Standard Deduction better than Itemized when both are the same amount?
What is the longest distance a 13th-level monk can jump while attacking on the same turn?
Alternate inner products on Euclidean space?
Is it possible to boil a liquid by just mixing many immiscible liquids together?
What causes the vertical darker bands in my photo?
cpython3 different behavior between running a file line by line in interpreter mode and "python3 file"
Why did the IBM 650 use bi-quinary?
Are variable time comparisons always a security risk in cryptography code?
Is 1 ppb equal to 1 μg/kg?
How to cool large amount of liquids in a home kitchen?
Planned maintenance scheduled April 17/18, 2019 at 00:00UTC (8:00pm US/Eastern)
Announcing the arrival of Valued Associate #679: Cesar Manara
Unicorn Meta Zoo #1: Why another podcast?Freeze Soup very quickly Without Destroying the Content In Fridge?Do Ice Wands have an advantage over a homemade solution?Hot chicken soup takes hours to coolhow often is cleaning done in a professional kitchen?How can I safely use a blender with hot liquids?I bite my nails. How can I keep proper hygiene in the kitchen?How to preserve home-made salad dressing, without using bad preservatives?How can I make yogurt at home?How much sorrel is safe to eat, and does cooking affect this amount?How effective are modern home refrigerators at keeping other foods cool when hot food is introduced to the space?How to separate peanut oil from roasted peanuts at home?How long does it take to cool 5 lb of deep fried chicken from 350 degree to 75 degreeIs my chicken stock still safe to eat? Left on stove on low-medium heat, partially uncovered +9 hours so it reduced
.everyoneloves__top-leaderboard:empty,.everyoneloves__mid-leaderboard:empty,.everyoneloves__bot-mid-leaderboard:empty margin-bottom:0;
I like to prep and freeze large amounts of soup at once but have come to understand that I probably have a food safety issue cooling them in my refrigerator.
I had been putting them is a cube shaped cambro, but have noticed that it takes way, way too long to get it down to 40°F.
My research turned up a lot of food safety strategies for commercial kitchens with a lot of equipment/space that I don't have.
What methods can a home cook use to get a large amount (say, ten quarts) of liquid down to safe temperatures in time?
food-safety
asked 2 hours ago
JohnJohn
23328
add a comment |
I like to prep and freeze large amounts of soup at once but have come to understand that I probably have a food safety issue cooling them in my refrigerator.
I had been putting them is a cube shaped cambro, but have noticed that it takes way, way too long to get it down to 40°F.
My research turned up a lot of food safety strategies for commercial kitchens with a lot of equipment/space that I don't have.
What methods can a home cook use to get a large amount (say, ten quarts) of liquid down to safe temperatures in time?
food-safety
asked 2 hours ago
JohnJohn
23328
1
related: cooking.stackexchange.com/q/62988/67 ; cooking.stackexchange.com/q/16540/67 ; cooking.stackexchange.com/q/88135/67 ;
– Joe
1 hour ago
Please see the answers to the questions @Joe has linked above. All of those suggestions are directly applicable to your question. As such, I'm flagging your question as a duplicate.
– FuzzyChef
1 hour ago
1
Possible duplicate of Hot chicken soup takes hours to cool
– FuzzyChef
1 hour ago
add a comment |
I like to prep and freeze large amounts of soup at once but have come to understand that I probably have a food safety issue cooling them in my refrigerator.
I had been putting them is a cube shaped cambro, but have noticed that it takes way, way too long to get it down to 40°F.
My research turned up a lot of food safety strategies for commercial kitchens with a lot of equipment/space that I don't have.
What methods can a home cook use to get a large amount (say, ten quarts) of liquid down to safe temperatures in time?
food-safety
asked 2 hours ago
JohnJohn
23328
I like to prep and freeze large amounts of soup at once but have come to understand that I probably have a food safety issue cooling them in my refrigerator.
I had been putting them is a cube shaped cambro, but have noticed that it takes way, way too long to get it down to 40°F.
My research turned up a lot of food safety strategies for commercial kitchens with a lot of equipment/space that I don't have.
What methods can a home cook use to get a large amount (say, ten quarts) of liquid down to safe temperatures in time?
food-safety
food-safety
asked 2 hours ago
JohnJohn
23328
asked 2 hours ago
JohnJohn
23328
edited 1 hour ago
John
asked 2 hours ago
JohnJohn
23328
asked 2 hours ago
JohnJohn
23328
asked 2 hours ago
JohnJohn
23328
23328
1
related: cooking.stackexchange.com/q/62988/67 ; cooking.stackexchange.com/q/16540/67 ; cooking.stackexchange.com/q/88135/67 ;
– Joe
1 hour ago
Please see the answers to the questions @Joe has linked above. All of those suggestions are directly applicable to your question. As such, I'm flagging your question as a duplicate.
– FuzzyChef
1 hour ago
1
Possible duplicate of Hot chicken soup takes hours to cool
– FuzzyChef
1 hour ago
add a comment |
1
related: cooking.stackexchange.com/q/62988/67 ; cooking.stackexchange.com/q/16540/67 ; cooking.stackexchange.com/q/88135/67 ;
– Joe
1 hour ago
Please see the answers to the questions @Joe has linked above. All of those suggestions are directly applicable to your question. As such, I'm flagging your question as a duplicate.
– FuzzyChef
1 hour ago
1
Possible duplicate of Hot chicken soup takes hours to cool
– FuzzyChef
1 hour ago
1
1
related: cooking.stackexchange.com/q/62988/67 ; cooking.stackexchange.com/q/16540/67 ; cooking.stackexchange.com/q/88135/67 ;
– Joe
1 hour ago
related: cooking.stackexchange.com/q/62988/67 ; cooking.stackexchange.com/q/16540/67 ; cooking.stackexchange.com/q/88135/67 ;
– Joe
1 hour ago
Please see the answers to the questions @Joe has linked above. All of those suggestions are directly applicable to your question. As such, I'm flagging your question as a duplicate.
– FuzzyChef
1 hour ago
Please see the answers to the questions @Joe has linked above. All of those suggestions are directly applicable to your question. As such, I'm flagging your question as a duplicate.
– FuzzyChef
1 hour ago
1
1
Possible duplicate of Hot chicken soup takes hours to cool
– FuzzyChef
1 hour ago
Possible duplicate of Hot chicken soup takes hours to cool
– FuzzyChef
1 hour ago
add a comment |
0
active
oldest
votes
Your Answer
StackExchange.ready(function()
var channelOptions =
tags: "".split(" "),
id: "49"
;
initTagRenderer("".split(" "), "".split(" "), channelOptions);
StackExchange.using("externalEditor", function()
// Have to fire editor after snippets, if snippets enabled
if (StackExchange.settings.snippets.snippetsEnabled)
StackExchange.using("snippets", function()
createEditor();
);
else
createEditor();
);
function createEditor()
StackExchange.prepareEditor(
heartbeatType: 'answer',
autoActivateHeartbeat: false,
convertImagesToLinks: false,
noModals: true,
showLowRepImageUploadWarning: true,
reputationToPostImages: null,
bindNavPrevention: true,
postfix: "",
imageUploader:
brandingHtml: "Powered by u003ca class="icon-imgur-white" href="https://imgur.com/"u003eu003c/au003e",
contentPolicyHtml: "User contributions licensed under u003ca href="https://creativecommons.org/licenses/by-sa/3.0/"u003ecc by-sa 3.0 with attribution requiredu003c/au003e u003ca href="https://stackoverflow.com/legal/content-policy"u003e(content policy)u003c/au003e",
allowUrls: true
,
noCode: true, onDemand: true,
discardSelector: ".discard-answer"
,immediatelyShowMarkdownHelp:true
);
);
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
StackExchange.ready(
function ()
StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fcooking.stackexchange.com%2fquestions%2f97500%2fhow-to-cool-large-amount-of-liquids-in-a-home-kitchen%23new-answer', 'question_page');
);
Post as a guest
Required, but never shown
0
active
oldest
votes
0
active
oldest
votes
active
oldest
votes
active
oldest
votes
Thanks for contributing an answer to Seasoned Advice!
- Please be sure to answer the question. Provide details and share your research!
But avoid …
- Asking for help, clarification, or responding to other answers.
- Making statements based on opinion; back them up with references or personal experience.
To learn more, see our tips on writing great answers.
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
StackExchange.ready(
function ()
StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fcooking.stackexchange.com%2fquestions%2f97500%2fhow-to-cool-large-amount-of-liquids-in-a-home-kitchen%23new-answer', 'question_page');
);
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
1
related: cooking.stackexchange.com/q/62988/67 ; cooking.stackexchange.com/q/16540/67 ; cooking.stackexchange.com/q/88135/67 ;
– Joe
1 hour ago
Please see the answers to the questions @Joe has linked above. All of those suggestions are directly applicable to your question. As such, I'm flagging your question as a duplicate.
– FuzzyChef
1 hour ago
1
Possible duplicate of Hot chicken soup takes hours to cool
– FuzzyChef
1 hour ago