Hi!!!

I really like the idea of OAMC and I practice it too. I have my one copy of "Frozen Assets Lite & Easy". But there is one big problem - how to :csign: the food.

I live in a small studio apartment :turtle: with a tiny kitchen. I can't cool the food in the sink because I need it for cleaning bowles etc. And I can't put the food in my little refrigerator because it is packed with ingredients that I am going to cook. In the winter I know that people but food out on their balconys but I don't have one. Can anyone help me??

/Asa in Sweden :reindeer:

I learnt this from a friend this summer--- Use a fan blowing gently over the food, and stir. Put it onto cookie sheets or other low tray type containers, so more of the food is exposed to the blowing air. (basically don't leave it mounded up in a hot little heap, spread it out to cool faster) Within minutes it's cool enough to bag and freeze.

If it's cool enough to bag, but you want to chill some more, then bag it and put in a plastic tub filled with cold water and ice cubes. Let it sit in there a bit and then dry off, and freeze.

I like to freeze flat in plastic ziplock bags, the heavy freezer types because then the food cools and freezes fast, and when you thaw it goes quicker so it's more food safe.

For casserole type foods, get a long low plastic tub big enough for the casserole to sit in it, and fill partway with ice cubes and just a bit of water. Rest the casserole in the ice water making sure it isn't enough water to splash over the sides into the food if the ice melts down.

Having some plastic tubs like this is nice if you want to keep food cold for serving in summer. You can rest the casserole in the ice like that all filled with goodies to keep cold while serving buffet style.

Greetings from Sweden!!!

Dozymom, what a fantastic idea! :angel: That will absolutely work for me. Thank you for telling me this before you are dozing off *LOL*

I hope you will have a merry christmas and a happy new year! :reindeer:

Asa in Sweden

Pour a bag of ice in the tub and set the pans on that ...........

:reindeer: Merry Christmas and Merry OAMC to all, with a HO HO HO!

Sorry it's a bit late that I saw this Asa, but I just joined this fall and was poking thru the back threads this morning, enjoying myself.

Ps I've been feeling sick with a cold and thank goodness I have my OAMC dinners. I've been coasting along nicely on my previous efforts.

Cooling food quick is a very good topic for OAMC chefs because big quantities are difficult to cool quickly and that can lead to troubles.:reindeer:

Set up your ironing board....it holds lots of casseroles.

Also, after cooking my ground beef, I bag it and flatten it like Dozy says and it cools so fast! Turn it over a couple times and it's done!

I like the fan idea, or to set the ironing board up beside a slightly opened window,

I'd love to have a screened in porch to set things out on in the Fall and Winter months.

:bump:

I don't know if you have these where you are, but the blue ice packs that you put in the freezer and freeze might come in handy. I would freeze these first and then put them in a cooler/ice chest and let it cool down some then use it to cool off the foods. Not great for a lot of quantity but might help some. Congrats on the OAMC. I find the idea of it amazing but have yet to give it a try. Good luck.
paelthom