"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Food and Kitchen Safety
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 01-28-2010, 06:05 PM   #11
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Cooling in the cooking vessel would seem to have the benefit of storing cooked food in a container that was sterilized by the cooking process. Initial cooling in the northern climes that I am fortunate enough to live in can be accomplished by setting covered outdoors or in an enclosed unheated porch. After refrigeration, large quantities can then be broken down and reheated for near term consumption as well as packaging for freezing and consumption in subsequent months.
__________________

__________________
justplainbill is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:39 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.