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Old 01-28-2010, 05:05 PM   #11
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Join Date: Jan 2007
Location: Eastern Long Island, New York
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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.

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