Is it worth stashing your prep in the walk-in uncovered? I tried it to speed up cooling and got a weird result...

I read this tip from a chef in Chicago who said leaving sheet pans of blanched veg uncovered in the walk-in helps them cool faster and stops condensation. Gave it a shot with a batch of carrots last Wednesday. They cooled quick, sure, but I swear they picked up a strange metallic taste and the texture was off the next day. My sous thinks it's from air exposure mixing with the fridge's smell. But the other side says it's safer temp-wise. What do you all do for rapid cool-down without ruining the product? Has anyone else noticed a flavor shift?

2 comments

2 Comments

taraw1618d ago

Learned that lesson the hard way myself when my blanched broccoli started tasting like a sweaty fridge.

ramirez.sage18d ago

Also learned that most containers aren't as airtight as you think they are. Had some green beans that picked up the smell of garlic from the drawer above them in the fridge. Now I just wrap everything in foil if I want it to taste like what it's supposed to.