We like to make large batches of soup and stock. It takes a long time to cool down before we can store in the refrigerator and or freezer. I am concerned about bacteria growth and overcooking. Should we consider purchasing a cold paddle? Are there more uses for it? We have limited kitchen space but can make it work if it makes enough sense to have one. Thank you for your input. Google image search: Cold paddle
Submitted March 13, 2016 at 06:36AM by curiousbydesign http://ift.tt/1nFYLWj AskCulinary
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