On Oct 29, 11:25*am, 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?
>
> Does immersion in a cold water bath really speed the cooling process?
> I am definitely not a heating and cooling expert, yuh kin tell.

Kalima, the rule of thumb from the health department is this:

Portion the food out into the containers you want to freeze. Leave
uncovered in the refrigerator until below 40 degreese. Then put on
the container cover and freeze. Never put warm food in the freezer
especially if it is covered, it can't cool down quickly enough to
avoid growing bad bacteria....plus it's hard on your freezer.
Pre chill it in the refrigerator, don't let it cool all the way on the
counter top, especially if it is a dense casserole, it can't cool
quickly enough to prevent bacteria growth.