On Oct 29, 2:25*pm, 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.

I would put it into containers. Leave the lid off until everything is
room temp. Then lid it, and freeze it.