V'dibarta Bam

Seth J

3:16 AM

@MonicaCellio and @msh210, I support merging the older one into the newer one.

@MonicaCellio I'm not totally sold on your answer; let me think about it.

Monica Cellio

@SethJ it's certainly not perfect (for one thing, it lacks sources). I also upvoted Reb Chaim's answer -- very nice.

Double AA

@DoubleAA Only maybe Too Localized if you think, chas veshalom, that Mi Yodeya won't still be around in 5878. Even with such pessimism, it'd still be no more Too Localized than, e.g. halachic questions about the behavior of historical figures. — Isaac Moses Jun 5 '12 at 14:00

Seth J

@MonicaCellio I've just read it now, and I'm just thinking out loud, so bear with me... OK, so I think the casual response vis a vis the sources sort of belittles the question in a way that doesn't fit this particular question (for me).

I like your second pgh. I think it would flow well into a reworked version of your third pgh, focusing primarily on the rooted tradition preventing us (and being beautiful for it) from just making stuff up.

The first pgh is nice, and it's true, but it feels like you're pulling out of thin air. Which you said in your second/third pgh is bad.

@MonicaCellio, does that make sense?

I'm really just thinking about this for the first time, so if I've said anything off-putting, I apologize.

Monica Cellio

@SethJ no worries, and I appreciate the feedback. I sure don't mean to be pulling out of thin air in the first paragraph; will think about ways to rework the answer to address your feedback. Thanks!

Seth J

@MonicaCellio Sure. GTZ.

Monica Cellio

3:27 AM

@SethJ you too!

Seth J

@MonicaCellio Oh, I thought you'd left.

Anyone here know how to rapidly cool a large pot of soup so I can stick it in the fridge and go to bed?

Isaac Moses

@SethJ Put it in the freezer?

►

@SethJ Get a pot or pan with a much larger footprint and pour your soup into it, so it can have more surface area for air cooling?

@SethJ Wrap it in wet towels and put it outside? (This might actually help.)

Seth J

@IsaacMoses It's our big, big pot. Granted, I just consumed a large quantity (it was gooood), but there's still way too much for a pan.

Isaac Moses

lifehacker.com/5502619/…

Seth J

@IsaacMoses Dunno about yer neighborhood, but 'round these parts we've got critters who might want to get into it. :(

Isaac Moses

3:41 AM

@SethJ Not overnight. And they won't get in if it's tightly wrapped with wet towels.

Seth J

@IsaacMoses Oh, I've seen that trick with beer. Wrap it in wet towels and put it in the freezer.

@IsaacMoses Hmm, it's not really that cold out (yet).

Isaac Moses

@SethJ Probably a lot colder than inside

Seth J

Thanks for the ideas, though. Got any others?

@IsaacMoses True.

Sorry, not trying to dismiss your ideas out of hand.

Isaac Moses

@SethJ Take frozen stuff or ice from the freezer, seal well in a ziplock, and put into the soup?

4

A: How can I stop the cooking in my chicken and noodle soup?

Depends on how extreme you want to go. I've used all the following methods for cooling stuff down depending on how rapidly it needed to cool down. Standard for cooling down that is a ice water bath in the sink. Fill your sink with ice and water and then put the pot in the sink with the lid off...

11

Q: What are some techniques to cool down a dish so that we can store it in the refrigerator safely?

My wife just cooked some 'plof' (an Ashkenazi Jewish recipe). A one pot chicken, rice, onion, carrots dish. All those are in their respective layers. She just finished cooking it. We're going to go to sleep. She has set her timer to wake up in a few hours to put the whole pot into the fridge. I...

Seth J

@IsaacMoses Now that's a really creative idea. Not bad. Thanks!

@IsaacMoses I didn't even think to look there. Thanks!

@IsaacMoses Btw, great comments on the Lifehacker article:

WindcapeUAdam Pash1L
If you're in a hurry, why are you serving wine in the first place? The selection of a proper white or rosé for the meal should be done at least the day before, and thus already been in the fridge for almost a day at the point of serving. 3/26/10 7:44am

Scott MessingerUWindcape1L
@Windcape: Some of us have jobs and family and don't have time to plan everything in advance 3/26/10 8:21am

pale_blue_eyesUWindcape1L
@Windcape: Note this site is "lifehacker.com" and not "marthastewart.com." ;o) 3/26/10 8:52am

Isaac Moses

3:45 AM

@SethJ :)

@SethJ If you do that and put the pot in a stopped-up sink full of ice water (as suggested in Cooking.SE answers), you'll probably achieve quite fast cooling

@SethJ Behatzlacha. Good night.

Seth J

@IsaacMoses Thanks, G"N!

Isaac Moses

3:59 AM

@SethJ On reflection, it may be safer to use a metal bowl or pot full of ice and just be careful not to submerge the top.

msh210

4:57 AM

@SethJ @MonicaCellio Done. Thanks for the opinions.

@IsaacMoses @SethJ Another way to get more surface area is to pour it. My grandmother (aleha hashalom) would cool tea by pouring it back and forth between two cups. Works best if it passes through a lot of air between the two pots/cups (though of course that increases the risk of spillage).

... I imagine though that some of the techniques listed above would work faster (and are certainly less cumbersome when the food is a potful of soup).

Double AA

@IsaacMoses I suspect adding some salt to the ice water will make it more effective. @SethJ

msh210

@DoubleAA Why? (I glanced at the cool-Coke-fast page and it said the same, but, um, Newton's law (rate of cooling) says nothing about salt.)

Isaac Moses

5:23 AM

Anyone here from UWS?

Double AA

5:58 AM

@msh210 The liquid will hang around its freezing point until all the ice melts, so long as the ice is colder than it.

msh210

@DoubleAA I see. Anything better than salt, then? (Readily available, and such that its solution in water has an even lower freezing point.)

Double AA

@msh210 A good amount of salt should drop the freezing point below the temperature of the your average freezer's ice cube, I expect. Or at least pretty close to it.

msh210

University of Western Sydney

The University of Western Sydney, also known as UWS, is a multi-campus, university in the Greater Western region of Sydney, New South Wales, Australia. UWS has campuses in Greater Western Sydney - Parramatta, Richmond, Blacktown, Penrith (comprising Werrington South, Werrington North, and Kingswood), Bankstown, and Campbelltown. UWS is a provider of undergraduate, postgraduate and higher research degrees. In recent years UWS has opened a medical school. If all UWS campuses were to be combined, it would total approximately 1713.50 hectares. Organisation/ Faculties In 2012, the Universit...

@DoubleAA Oh, okay.

University of Wisconsin–Superior

The University of Wisconsin–Superior (also known as UW–Superior or UWS) is a public university located in Superior, Wisconsin. UW–Superior grants bachelor's, master's, and specialist's degrees. The university currently enrolls about 2,450 undergraduates and 150 graduate students. History Originally named Superior Normal School, the university was founded by Wisconsin legislators as a school to train teachers in 1893. Superior Normal School's first class graduated in 1897. In 1909, the institution became Wisconsin's first normal school to offer a full-scale training program for the n...

Double AA

@msh210 According to here 2 tablespoons of salt will lower the freezing point of 1 liter of water by 8 degrees Celsius. You can get more precise numbers with Blagden's Law.

msh210

@DoubleAA Ah, thanks.

TZT.

Monica Cellio

12:52 PM

@SethJ I had, but I was still signing out of other rooms when I got your ping so I came back very briefly. :-) (I hope you solved your soup-cooling problem. I've used some of the methods suggested here; nothing works well if you're trying to get to sleep, but they all help shave some time off. If this happens to you a lot, it might be worth investing in a wort-chiller.)

Charles Koppelman

2:43 PM

@SethJ We broke our fridge erev Pesach doing this one year. My wife's ancestral brisket recipe said "Do not make more than 6lbs brisket". We didn't take the warning seriously

@SethJ Anyway, a friend suggested that next time, we fill the sink with ice water and stick the pots in

Seth J

@CharlesKoppelman Thanks. Don't tell me about broken fridges 'Erev Pesah.

Charles Koppelman

@SethJ it was two Pesachs in a row. One year, the fuse flipped during the last days. The next year, the brisket cooked all the food in there (Now that I think about it, the fridge was fine... just couldn't cool the huge tubs of meat... or anything else in there)

@SethJ Is that a thing for you, as well?

Seth J

@CharlesKoppelman Frighteningly similar. It's a family tradition of sorts, which started in my parents' home when I was a teenager.

The 'Erev Pesah mishap, as it were. Not just fridges, although that's happened twice to my parents and once (nearly) to us.

Charles Koppelman

@SethJ We solved it by moving. I think the fridge in our old place was on the same circuit as several other things...

Seth J

@CharlesKoppelman My parents' fridge, which was over 20 years old, died 'Erev Pesah. The next year, the new one died 'Erev Last Days.

Charles Koppelman

2:55 PM

@SethJ sorry to hear. it's annoying, frustrating (and super expensive!)

@SethJ Ugh!

Seth J

@CharlesKoppelman This year, my fridge seemed to die the night of Bedikah. But somehow or another it started working again by morning.

Charles Koppelman

@SethJ הַחֹדֶשׁ הַזֶּה לָכֶם, רֹאשׁ חֳדָשִׁים

gotta listen more closely... it's talking about large kitchen appliances

Monica Cellio

4:03 PM

@SethJ argh.

@CharlesKoppelman just for future consideration, you can probably fix that problem with an electrician instead of having to move. :-) (When we bought our house I looked at what was where, wiring-wise, and called someone to make fixes. Our fridge, microwave, and wall oven were on the same circuit!)

Charles Koppelman

5:03 PM

@MonicaCellio Yeah yeah, but we were renting. That, by the way, was set up by a terrible electrician

Monica Cellio

@CharlesKoppelman oh! Yeah, that's different.

Seth J

6:26 PM

This also sounds like a Psak question, which would make it off-topic. Anyone else disagree? — Seth J 1 min ago

@DoubleAA, @CharlesKoppelman, @msh210, since you've all weighed in already.

Seth J

6:48 PM

The conversation about this question's being on-topic has been continued to chat. — msh210 3 mins ago

Nu?

msh210

@SethJ Well, I've weighed in already. :-)

You should ping the other people. :-)

Charles Koppelman

7:39 PM

@SethJ I personally think that there's too much local context for this to be a broadly meaningful question about Judaism. Either it's asking for a list of "Orthodox" Jews with a particular name (In the same vein as "Are there Reconstructionist Jews named Steve?"), or it's asking for a psak based on some very specific sensitivities of that particular kahal which I've personally never heard of (which doesn't make them invalid, just a lot of local context).

Charles Koppelman

9:06 PM

Jun 24 at 21:58, by msh210

@CharlesKoppelman I don't know why names would be in scope. Let's leave that alone for the moment if you don't mind. I know we have a bunch of name-relatd questions.

Realz Slaw

11:40 PM

@MoriDoweedhYa3gob hey

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