I like to prep and freeze large amounts of soup at once but have come to understand that I probably have a food safety issue cooling them in my refrigerator.
I had been putting them is a cube shaped cambro, but have noticed that it takes way, way too long to get it down to 40°F.
My research turned up a lot of food safety strategies for commercial kitchens with a lot of equipment/space that I don't have.
What methods can a home cook use to get a large amount (say, ten quarts) of liquid down to safe temperatures in time?
