Originally Posted by embo500
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.
Iced down coolers are probably your best bet. If you want to get things really cold maybe try and find some dry ice. (careful not to freeze your meat though)