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.

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?
>
> Does immersion in a cold water bath really speed the cooling process?
> I am definitely not a heating and cooling expert, yuh kin tell.

Well, I don't do that sort of thing but I do store leftovers in the
refrigerator so if I did make mass quantities to freeze, I'd follow
the same procedure. I'd wait until it's room temperature because we
all know trapping heat is a bad thing.

--
All you need is love. But a little chocolate now and then doesn't hurt.

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.

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.

On 10/29/2011 12:25 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.

Refrigerate it until it's cool enough to handle, then divide it up and
freeze it.

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.

On Oct 29, 11:59*am, ImStillMags > wrote:
> On Oct 29, 11:25*am, Kalmia > wrote:
>
>
> 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.

Of course it can cool down quick enough in the freezer to avoid
growing bacteria. It will cool down quicker than leaving it at room
temperature or in the fridge.

On Oct 29, 2:17*pm, Helpful person > wrote:
> On Oct 29, 11:59*am, ImStillMags > wrote:
>
> > On Oct 29, 11:25*am, Kalmia > wrote:
>
> > 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.
>
> Of course it can cool down quick enough in the freezer to avoid
> growing bacteria. *It will cool down quicker than leaving it at room
> temperature or in the fridge.

Bullshit. You refrigerate, then freeze.

On Sat, 29 Oct 2011 23:20:29 +0100, Janet > wrote:

> I cool it in the cooking dish, with the lid on; in frosty weather I've
> been known to put the pot on the outside table to cool faster.

Lid on? Doesn't that defeat the purpose?

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Oct 29, 12:17*pm, Helpful person > wrote:
> On Oct 29, 11:59*am, ImStillMags > wrote:
>
> > On Oct 29, 11:25*am, Kalmia > wrote:
>
> > 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.
>
> Of course it can cool down quick enough in the freezer to avoid
> growing bacteria. *It will cool down quicker than leaving it at room
> temperature or in the fridge.

Not if you put it into the freezer in a container with a lid on while
still warm. You don't let it cool to room temperature and then freeze
it either.

If you speak to any health department inspector they will tell you the
same thing I said. Trust me, I've been through a zillion health
department inspections. The methodology of refrigerating,
uncovered, in smaller portions and then freezing is standard.

If an inspector found any restaurant, hospital or other food service
establishment used any other method they would be cited.

On Oct 29, 7:16*pm, ImStillMags > wrote:
> On Oct 29, 12:17*pm, Helpful person > wrote:
>
>
>
>
>
>
>
>
>
> > On Oct 29, 11:59*am, ImStillMags > wrote:
>
> > > On Oct 29, 11:25*am, Kalmia > wrote:
>
> > > 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.
>
> > Of course it can cool down quick enough in the freezer to avoid
> > growing bacteria. *It will cool down quicker than leaving it at room
> > temperature or in the fridge.
>
> Not if you put it into the freezer in a container with a lid on while
> still warm. *You don't let it cool to room temperature and then freeze
> it either.
>
> If you speak to any health department inspector they will tell you the
> same thing I said. * *Trust me, I've been through a zillion health
> department inspections. * The methodology of refrigerating,
> uncovered, *in smaller portions and then freezing is standard.
>
> If an inspector found any restaurant, hospital or other food service
> establishment used any other method they would be cited.

I like your story and I'm stickin to it. Thanks.

This cookbook gives you the tools needed to prepare and freeze delicious home-cooked meals.
http://recipe-plr.blackjava-gifts.co...rything-series

"ApplePie" <> wrote > This cookbook gives you the tools needed to prepare
and freeze delicious home-cooked meals.
> http://recipe-plr.blackjava-gifts.co...rything-series
Well, thank you so much. I was needing a cookbook for the new brides in the
family and this is a subject they'll have questions about. I ordered just
one copy to review to be sure it would be really helpful but it could be a
valuable reference. Polly

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

Depending on the ingredients, a general rule is not to leave anything
out more than 2 hours, so if it's a really dense casserole, it won't
be room temp in 2 hours - you should refrigerate it without a lid and
then freeze when it's chilled.

N.

cold water bath does work but is messier than you need, i let mine cool to
room temp repackage and set servings in frig to finish cooling then into
freezer, you might want to leave the seal ajar if you are using plastic
containers to cut down on condensation o n the lid... another way to avoid
the whole food safety and condensation issue is to put it in the frig until
completely cool then portion and into the freezer, Lee
"Kalmia" > wrote in message
...
> 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.