"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> "jmcquown" wrote:
>> > Nope. The garage is the place where tools and things like paint are
>> > stored. It's not the place for food, secure lid or not. The "coolest"
>> > place for food is inside the house or in the refrigerator.
>>
>> Well that is what I do too, but perhaps if I didn't have the space
>> indoors
>> ... not sure where I would put them.
>
> It's not a matter of space indoors (or lack of). The idea is to put a
> large pot of soup somewhere to cool down the fastest way possible
> before putting it away in the fridge. This is why I prefer to cook
> stock and soup when it's very cold out. Once done I can set my 8qt pot
> full on the back porch to cool down pretty quickly, then into the
> fridge. If my local raccoon wants to have some while it's outside, I
> don't mind sharing. Just don't eat it all, or I'll be eating raccoon
> stew a few days later.
>
> Maybe this only applies to people that make large batches of soup. I
> use an 8 quart pot and fill it right up. Sheldon uses a 16 quart pot
> and fills that up. I wonder how he cools his down. It would take
> forever leaving it on the counter. I prefer to cool it quicker outside
> on cold days. I never leave it out overnight though...just for a few
> hours.
>
> Gary

You could always use the method that my mom used for fudge and other candy
that she wanted to cool quickly. Fill a large basin with cold water and ice
cubes, submerge the pot in there and stir it till it cools.