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Reply to "Why do I need to cool my stew quickly?"
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[quote=Anonymous]You're right; my apologies to the recipe writer. It does say to transfer to a shallow metal pan to cool in the refrigerator. It seems like that would still release a ton of heat into the fridge. And is this really necessary? I've always let large pots of soup, stew, etc. cool on the stove before putting them in the fridge; then I make sure to heat to a simmer for a few minutes before eating.[/quote]
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