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Reply to "Why do I need to cool my stew quickly?"
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[quote=Anonymous]Recipe says to bake at 325 for 2.5 hours, let sit for 10 minutes, and then serve or cool quickly (by setting pan in cold water or the fridge). Why would I need to do this? It's a pork braise; it seems unlikely that it would overcook from residual heat. Not to mention I don't think there really is a way to cook it quickly, short of sticking it in an industrial freezer.[/quote]
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