On Sat, 29 Oct 2011 11:25:56 -0700 (PDT), Kalmia
> wrote:

>OK - you've just slaved for hours and made a few large casseroles for
>future use.
>You wanna freeze the food in portions for two people. At what temp
>do you transfer it into containers for the freezer? When it's almost
>room temp, still darn hot, just a bit warm, or right out of the
>casserole? Once into the containers, do you let it cool some more, or
>stick into freezer?
>I want ti insure food safety but don't want to tax the freezer too
>much. What's your method?

After it cools some place the still hot portion containers into your
fridge, when chilled transfer to your freezer.