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Old 11-02-2007, 09:54 AM   #15
backyardchef
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Join Date: 11-05-04
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Quote:
Originally Posted by thenewguy View Post
Instead of using ice to cool down, would it be acceptable to set in a freezer to cool down rapidly?
I wouldn't try that with a residential model. It could work, in theory, but it could also put too much demand on the compressor and may not efficiently cool the meat, which means that at the core it could be at the danger zone too long while the outside is getting frozen. In restaurants they have blast chillers for this purpose, but they're much more powerful than a home freezer. The ice bath helps cool the meat to a low enough temp that the fridge or the freezer doesn't have to work overtime.

Also, putting something piping hot in the fridge (not the freezer, neccesarily) can put other items near by it at risk of being compromised by raising their temps....
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