#4,223 in Kitchen & dining accessories
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Reddit mentions of San Jamar RCU64V2 Rapi-Kool Plus Cold Paddle, 64 oz Capacity
Sentiment score: 2
Reddit mentions: 4
We found 4 Reddit mentions of San Jamar RCU64V2 Rapi-Kool Plus Cold Paddle, 64 oz Capacity. Here are the top ones.
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- Wide opening allows for on-demand use by filling with ice and water
- Patented Fill-Rite design eliminates over-filling when pre-freezing
- Integrated hanging hook for sanitary and secure storage
- Cools product from the "inside out," so products chill faster and more evenly
- Smooth exterior makes it easy to remove foods and sanitize
Features:
Specs:
| Color | Blue |
| Height | 4.9 Inches |
| Length | 5 Inches |
| Number of items | 6 |
| Size | 64 oz. |
| Weight | 1 Pounds |
| Width | 10.8 Inches |
If you have a restaurant supply store near you, they may have something to help with exactly this. It's basically a big long plastic water bottle with a handle-like neck. Fill with ice water, stick it in your pot and stir with it. Replace ice water as needed.
While a wort chiller would be a good idea, it's kind of a pain to rig up depending on what kind of sink you have. Filling your whole sink with ice and putting your pot in also works, but you need about 20lbs of ice to get 5 gallons of liquid down to room temperature.
Edit: Here it is - https://www.amazon.com/San-Jamar-RCU64V2-Rapi-Kool-Capacity/dp/B002NQSIJO
If you're doing it weekly and like one-purpose kitchen gadgets, buy a cooling paddle:
http://www.amazon.com/San-Jamar-RCU64V2-Rapi-Kool-Capacity/dp/B002NQSIJO
It's relatively small, and will chill a pot of chili pretty quickly. This size is $24 and is good for home use, they make much larger ones for restaurant use.
because refrigerators are designed to keep food cold, not make food cold. obviously, we keep food in a fridge to slow the growth of harmful bacteria. putting hot food into a refrigerator won't cool the food down quickly enough, and it could possibly spend too much time in what's known as the "danger zone" (41-140°F or 5-60°C), the temperature at which harmful bacteria grows the fastest. in addition, putting hot food into a cold fridge raises the temperature of the fridge as it gives off heat. you could potentially bring the air, and thus the rest of the food, in the fridge above a safe temp.
that being said, this advice is more for large amounts of very hot food (crock pots, pots of chili/soup/stock, roasts, etc.). a properly functioning modern refrigerator could definitely handle cooling down half of a pizza, especially considering pizza usually sits out for quite some time before it is put into a fridge.
if you have food where this is a concern, however, the best way to cool food down is using an ice bath (fill a large bowl/pot/your sink half full with ice, then cover the ice with water to get a 50/50 ice/water mix. submerge your food in the ice bath as best you can). of course, this is cumbersome and unnecessary for most foods, so separating the food into smaller portions before storing in the fridge/freezer works too. the restaurant industry uses what are evidently called cold paddles, (though i've always heard the term "ice wands") which are large plastic water bottles that are filled then frozen, then used to stir hot food until it cools.
I use these when it is hot out to get those last dozen degrees or so. I'm not sure why more brewers haven't caught on to their awesomeness. If I have not had time to freeze one, I will just put the bucket in my chest fridge/freezer over night. It's not a huge deal if it freezes a bit. It will just melt when I take it out.
http://www.amazon.com/San-Jamar-RCU64V2-Rapi-Kool-Capacity/dp/B002NQSIJO/