Let's say you have a casserole just out of the oven and you need to quickly
cool it. What's your approach? Those of you who have 32 degrees outside
need not reply; we don't have one of those. Polly

On Monday, November 11, 2013 12:29:58 PM UTC-5, Polly Esther wrote:
> Let's say you have a casserole just out of the oven and you need to quickly
>
> cool it. What's your approach? Those of you who have 32 degrees outside
>
> need not reply; we don't have one of those. Polly

Putting a casserole outside on a cold day is not the quickest way to cool down.
You need good thermal contact to do a good job. The best way I've found is to
fill the sink with cold water and sit the casserole in there. (Of course be
careful not to let the water get in.) This gives good thermal contact and is
about the best you can do.

http://www.richardfisher.com

"Helpful person" > wrote in message
...
> On Monday, November 11, 2013 12:29:58 PM UTC-5, Polly Esther wrote:
>> Let's say you have a casserole just out of the oven and you need to
>> quickly
>>
>> cool it. What's your approach? Those of you who have 32 degrees outside
>>
>> need not reply; we don't have one of those. Polly
>
> Putting a casserole outside on a cold day is not the quickest way to cool
> down.
> You need good thermal contact to do a good job. The best way I've found
> is to
> fill the sink with cold water and sit the casserole in there. (Of course
> be
> careful not to let the water get in.) This gives good thermal contact and
> is
> about the best you can do.

putting it outside with a fan will work fine. I love the cooling effect of
putting a pan or tray of hot stuff in front of the blowers in the walk in
fridge. Much better than a water bath.

On 2013-11-11 12:41 PM, Helpful person wrote:
> On Monday, November 11, 2013 12:29:58 PM UTC-5, Polly Esther wrote:
>> Let's say you have a casserole just out of the oven and you need to quickly
>>
>> cool it. What's your approach? Those of you who have 32 degrees outside
>>
>> need not reply; we don't have one of those. Polly
>
> Putting a casserole outside on a cold day is not the quickest way to cool down.
> You need good thermal contact to do a good job. The best way I've found is to
> fill the sink with cold water and sit the casserole in there. (Of course be
> careful not to let the water get in.) This gives good thermal contact and is
> about the best you can do.
>

Sure.. Set the casserole dish into cold water and then pick up the
pieces when the dish shatters.

In article >,
says...
>
> On 2013-11-11 12:41 PM, Helpful person wrote:
> > On Monday, November 11, 2013 12:29:58 PM UTC-5, Polly Esther wrote:
> >> Let's say you have a casserole just out of the oven and you need to quickly
> >>
> >> cool it. What's your approach? Those of you who have 32 degrees outside
> >>
> >> need not reply; we don't have one of those. Polly
> >
> > Putting a casserole outside on a cold day is not the quickest way to cool down.
> > You need good thermal contact to do a good job. The best way I've found is to
> > fill the sink with cold water and sit the casserole in there. (Of course be
> > careful not to let the water get in.) This gives good thermal contact and is
> > about the best you can do.
> >
>
> Sure.. Set the casserole dish into cold water and then pick up the
> pieces when the dish shatters.

You need to discover pyrex.

"Yellow" > wrote in message
T...
> In article >,
> says...
>>
>> On 2013-11-11 12:41 PM, Helpful person wrote:
>> > On Monday, November 11, 2013 12:29:58 PM UTC-5, Polly Esther wrote:
>> >> Let's say you have a casserole just out of the oven and you need to
>> >> quickly
>> >>
>> >> cool it. What's your approach? Those of you who have 32 degrees
>> >> outside
>> >>
>> >> need not reply; we don't have one of those. Polly
>> >
>> > Putting a casserole outside on a cold day is not the quickest way to
>> > cool down.
>> > You need good thermal contact to do a good job. The best way I've
>> > found is to
>> > fill the sink with cold water and sit the casserole in there. (Of
>> > course be
>> > careful not to let the water get in.) This gives good thermal contact
>> > and is
>> > about the best you can do.
>> >
>>
>> Sure.. Set the casserole dish into cold water and then pick up the
>> pieces when the dish shatters.
>
> You need to discover pyrex.

you have never seen a shattered Pyrex? It is not indestructible.

On 2013-11-12 3:26 PM, Yellow wrote:

>>
>> Sure.. Set the casserole dish into cold water and then pick up the
>> pieces when the dish shatters.
>
> You need to discover pyrex.
>


What I need to do is to discover where in the OP it says the casserole
dish was Pyrex.

Dave Smith wrote:
>Yellow wrote:
>>> Sure.. Set the casserole dish into cold water and then pick up the
>>> pieces when the dish shatters.
>>
>> You need to discover pyrex.
>
>What I need to do is to discover where in the OP it says the casserole
>dish was Pyrex.

We have no idea what the caserole dish is made of, what the caserole
is made of, or even the size of this caserole, for all we know it's no
more than a box of baked mac n' cheese... it's a STUPID discussion,
caseroles are eaten hot, how many caseroles can you list that are
normally eaten cold? You've all been had by a ****ing troll.

On 11/11/13 12:29 PM, Polly Esther wrote:
> Let's say you have a casserole just out of the oven and you need to
> quickly cool it. What's your approach? Those of you who have 32
> degrees outside need not reply; we don't have one of those. Polly

An ice bath is much faster than a refrigerator.

-- Larry

On Monday, November 11, 2013 12:47:33 PM UTC-5, pltrgyst wrote:
>
> An ice bath is much faster than a refrigerator.
>
> -- Larry

True, ice is best. I just use cold water (which I do change
when it gets warm) because it's easier than using ice.

http://www.richardfisher.com

On 11/11/2013 12:47 PM, pltrgyst wrote:
> On 11/11/13 12:29 PM, Polly Esther wrote:
>> Let's say you have a casserole just out of the oven and you need to
>> quickly cool it. What's your approach? Those of you who have 32
>> degrees outside need not reply; we don't have one of those. Polly
>
> An ice bath is much faster than a refrigerator.
>
> -- Larry

Yes, that is best, but don't shock the pan if it is Pyrex.
>

On Mon, 11 Nov 2013 12:47:33 -0500, pltrgyst > wrote:

>On 11/11/13 12:29 PM, Polly Esther wrote:
>> Let's say you have a casserole just out of the oven and you need to
>> quickly cool it. What's your approach? Those of you who have 32
>> degrees outside need not reply; we don't have one of those. Polly
>
>An ice bath is much faster than a refrigerator.
>
>-- Larry

Only if the caserole is a metal pan... placed in cold liquid hot
glass/ceramic will very likely shatter. Depends what Polly means by
"quickly", and a caserole consisting of what? If the caserole while
hot is easily portioned that's perhaps what I'd do, individual
portions will cool much more quickly... and how cool is cool? There's
really not enough information offered to do more than make wild
speculation.

"Brooklyn1" > wrote in message
...
> On Mon, 11 Nov 2013 12:47:33 -0500, pltrgyst > wrote:
>
>>On 11/11/13 12:29 PM, Polly Esther wrote:
>>> Let's say you have a casserole just out of the oven and you need to
>>> quickly cool it. What's your approach? Those of you who have 32
>>> degrees outside need not reply; we don't have one of those. Polly
>>
>>An ice bath is much faster than a refrigerator.
>>
>>-- Larry
>
> Only if the caserole is a metal pan... placed in cold liquid hot
> glass/ceramic will very likely shatter. Depends what Polly means by
> "quickly", and a caserole consisting of what? If the caserole while
> hot is easily portioned that's perhaps what I'd do, individual
> portions will cool much more quickly... and how cool is cool? There's
> really not enough information offered to do more than make wild
> speculation.

Agree with you there. Another thing I will do is to bake what would be a
large, deep, casserole into 2-3 smaller, more shallow ones. I usually do
this if we are going to eat some that night and the rest on another night.

On 11/11/2013 2:53 PM, Brooklyn1 wrote:

> Only if the caserole is a metal pan... placed in cold liquid hot
> glass/ceramic will very likely shatter. Depends what Polly means by
> "quickly", and a caserole consisting of what? If the caserole while
> hot is easily portioned that's perhaps what I'd do, individual
> portions will cool much more quickly... and how cool is cool? There's
> really not enough information offered to do more than make wild
> speculation.

That's what I was thinking - portion it into smaller pieces to cool it
faster.

--
CAPSLOCK–Preventing Login Since 1980.

I get a broiler pan and load it with ice cubes and water. Immerse the casserole.
Keep adding ice as space permits.

(I'm not sure how good a fan would be, blowing cold air onto the surface of the cass.)

Polly Esther wrote:
>
> Let's say you have a casserole just out of the oven and you need to quickly
> cool it. What's your approach? Those of you who have 32 degrees outside
> need not reply; we don't have one of those. Polly

Let the casserole dish sit in some cool water after it cools for a few
minutes. Change the water occasionally to keep it cool.

G.

"Gary" > wrote in message ...
> Polly Esther wrote:
>>
>> Let's say you have a casserole just out of the oven and you need to
>> quickly
>> cool it. What's your approach? Those of you who have 32 degrees outside
>> need not reply; we don't have one of those. Polly
>
> Let the casserole dish sit in some cool water after it cools for a few
> minutes. Change the water occasionally to keep it cool.
>
> G.
I like the notion of using the broiler pan for holding cool water and/or
ice. Setting a casserole in the sink is risky here. Polly

On 11/11/2013 11:07 PM, Polly Esther wrote:
>
> "Gary" > wrote in message
> ...
>> Polly Esther wrote:
>>>
>>> Let's say you have a casserole just out of the oven and you need to
>>> quickly
>>> cool it. What's your approach? Those of you who have 32 degrees
>>> outside
>>> need not reply; we don't have one of those. Polly
>>
>> Let the casserole dish sit in some cool water after it cools for a few
>> minutes. Change the water occasionally to keep it cool.
>>
>> G.
> I like the notion of using the broiler pan for holding cool water and/or
> ice. Setting a casserole in the sink is risky here. Polly
>
What do you call a casserole dish? Glass? Ceramic? Anchor Hocking?
Corningware? Setting any of those straight from the oven into much
cooler water sounds risky.

I have to wonder. What's the rush to cool down a casserole?

Jill

"jmcquown" <> I have to wonder. What's the rush to cool down a casserole?
>
> Jill

I cook early morning. Usually for the elderly. ( us). Polly

In article >,
Polly Esther > wrote:
>
>I cook early morning. Usually for the elderly. ( us). Polly

You don't have to worry about the food until it cools down to 140 F.
Once it drops below 140 F, it can stay in the danger zone (40 - 140 F)
for no more than two hours.

By the time the food is less than 140, I'd portion it out and
put it in the fridge or freezer, where it will cool quickly, and
not heat up the other things in the chill chest (not very much).

Try this: <http://www.foodsafety.gov/keep/basics/chill>

Cindy Hamilton
--

"Polly Esther" > wrote in message
...
>
> "jmcquown" <> I have to wonder. What's the rush to cool down a casserole?
>>
>> Jill
>
> I cook early morning. Usually for the elderly. ( us). Polly
>

how does that explain the rush?

jmcquown wrote:
>
>I have to wonder. What's the rush to cool down a casserole?

The OP makes no sense whatsoever, won't even say what the caserole
container or the caserole consists of... gotta expect that from a bird
brain named Polly! Ahahahaha. . . .

And caseroles that are baked are most usually intended to be eaten
hot... if it's something one wants to eat cold any pinhead would know
to cook it the day before and keep it in the fridge until serving
time.

Actually if it's a caserol I didn't cook early enough and needs to be
cooled down fast for guests I'd simply put it directly into the
fridge, even the freezer... hot foods won't harm a modern frost free
fridge/freezer. Were it a caserol for just me I'd eat something else
and save it in the fridge for the next day.

jmcquown wrote:
>
> What do you call a casserole dish? Glass? Ceramic? Anchor Hocking?
> Corningware? Setting any of those straight from the oven into much
> cooler water sounds risky.

I was assuming she makes casserole in a corningware like I do. You
can't just stick it in cold water but you can let it cool for a bit
then stick it in warm water, then gradually add cold water to cool it
down.

G.

On Tue, 12 Nov 2013 15:42:08 -0500, Gary > wrote:

>jmcquown wrote:
>>
>> What do you call a casserole dish? Glass? Ceramic? Anchor Hocking?
>> Corningware? Setting any of those straight from the oven into much
>> cooler water sounds risky.
>
>I was assuming she makes casserole in a corningware like I do. You
>can't just stick it in cold water but you can let it cool for a bit
>then stick it in warm water, then gradually add cold water to cool it
>down.
>
>G.

I'd scoop out portions into a metal roasting pan and stick it in my
freezer, in under thirty minutes I'd have ice cold caserole.

On Mon, 11 Nov 2013 22:07:43 -0600, "Polly Esther"
> wrote:

> I like the notion of using the broiler pan for holding cool water and/or
> ice. Setting a casserole in the sink is risky here. Polly

I don't like the idea of setting it in water. My luck is that I will
get water in the dish. I'd rather set it in ice... but I'm wondering
why you need to cool it down so quickly. Give it 15-20 minutes and it
will be practically cold.

--
Food is an important part of a balanced diet.

On Tuesday, November 12, 2013 1:05:46 AM UTC-6, sf wrote:
>
> On Mon, 11 Nov 2013 22:07:43 -0600, "Polly Esther"
>
> > wrote:
>
>
>
> > I like the notion of using the broiler pan for holding cool water and/or
>
> > ice. Setting a casserole in the sink is risky here. Polly
>
>
>
> I don't like the idea of setting it in water. My luck is that I will
>
> get water in the dish. I'd rather set it in ice... but I'm wondering
>
> why you need to cool it down so quickly. Give it 15-20 minutes and it
>
> will be practically cold.
>
>
Not unless she lives in Antarctica.

On Tuesday, November 12, 2013 2:05:46 AM UTC-5, sf wrote:
>
> I don't like the idea of setting it in water. My luck is that I will
> get water in the dish. I'd rather set it in ice... but I'm wondering
> why you need to cool it down so quickly. Give it 15-20 minutes and it
> will be practically cold.
>
Ice won't work. It needs the thermal contact of water.

http://www.richardfisher.com

On Tue, 12 Nov 2013 05:00:09 -0800 (PST), Helpful person
> wrote:

> On Tuesday, November 12, 2013 2:05:46 AM UTC-5, sf wrote:
> >
> > I don't like the idea of setting it in water. My luck is that I will
> > get water in the dish. I'd rather set it in ice... but I'm wondering
> > why you need to cool it down so quickly. Give it 15-20 minutes and it
> > will be practically cold.
> >
> Ice won't work. It needs the thermal contact of water.
>
Ice melts and there's your water.


--
Food is an important part of a balanced diet.

"Helpful person" > wrote in message
...
> On Tuesday, November 12, 2013 2:05:46 AM UTC-5, sf wrote:
>>
>> I don't like the idea of setting it in water. My luck is that I will
>> get water in the dish. I'd rather set it in ice... but I'm wondering
>> why you need to cool it down so quickly. Give it 15-20 minutes and it
>> will be practically cold.
>>
> Ice won't work. It needs the thermal contact of water.
>

ice provides thermal contact, but not as good as water. But, as sf said,
the ice will melt, increasing the thermal contact.

On Tue, 12 Nov 2013 05:00:09 -0800 (PST), Helpful person
> wrote:

>On Tuesday, November 12, 2013 2:05:46 AM UTC-5, sf wrote:
>>
>> I don't like the idea of setting it in water. My luck is that I will
>> get water in the dish. I'd rather set it in ice... but I'm wondering
>> why you need to cool it down so quickly. Give it 15-20 minutes and it
>> will be practically cold.
>>
>Ice won't work. It needs the thermal contact of water.

In 30 seconds it'd be sitting in ice water.

On Monday, November 11, 2013 11:07:43 PM UTC-5, Polly Esther wrote:

>
> I like the notion of using the broiler pan for holding cool water and/or
>
> ice. Setting a casserole in the sink is risky here. Polly

Yeah - you can set the broiler pan on top of the stove or on a counter. I also use my broiler pan bottom for a custard ' bath', and have even used it with a rack to roast a chicken or make a huge lasagna. I rarely broil meat, but it still is a dandy tool when you need a large, metal vessel.

The matter seems academic tho - usually, most cooks are trying their utmost to keep things hot, like "Gotta bring Bertha a hot side dish for T-giving dinner." and she lives an hour's drive away.

On Mon, 11 Nov 2013 11:29:58 -0600, "Polly Esther"
> wrote:

>Let's say you have a casserole just out of the oven and you need to quickly
>cool it. What's your approach? Those of you who have 32 degrees outside
>need not reply; we don't have one of those. Polly

I would assemble the casserole in the morning before work, refrigerate
it until I got home and then bake it.
Janet US