I batch cook occasionally and freeze portions of things like chillis and stews as I figure it’s an easy, healthy midweek meal. However, I always get stressed out about how too cool it quick enough for it to be safe, but also not warming up the fridge or freezer by putting it in warm.

I tend to just portion it up in containers and leave it on the side for a few hours until it cools, but is this dangerous? Any tips for cooling it faster?

Different websites seem to claim that 2 hours is the golden rule from hob/oven to fridge. Do people follow this? For me I think that would often mean putting things in the fridge warm. Any help would be appreciated as I’m getting a bit obsessive with the timings and it’s stressing me out! 😂