Hey everyone. From time to time I have reason to cook something a couple days ahead of the event, and then reheat it at the event. What is the best option for quickly cooling once the cooking & resting is done?
I was thinking about buying a couple of small dorm fridges that would be empty except for when I need to cool something down and get it sealed up for later use. I don't want to use my everyday fridge because obviously putting hot or warm food next to cold is begging for trouble. A dorm fridge would probably hold a couple of briskets or butts in a foil pan easily. I'm just not sure if it's hearty enough to handle the load and get it cooled efficiently.