Long time home cook here whom is in charge of preparing food for a school fundraiser. Our plan is to make 40 gallons of gumbo the weekend before the event, then freeze it in 2.5 gallon food safe containers, and then thaw it and bring it back to a boil before we serve it.
We did it last year and mostly things worked great, except it took us a few hours to cool down the large pot to the point where we could put it in plastic containers. We ended up setting the 40 gallon pot in a kiddie pool full of ice and using these chill sticks (which i thought were kind of a waste of money).
What is the safest and most economical way to cool this much liquid? I want to get it to room temperature and then we can fill the containers and move them to a different location where there is a walk-in freezer. I thought about using dry ice, or getting lots of smaller diameter stainless steel containers (like turkey fryer pots) that would have more surface area in the ice bath. Or maybe a roll of copper that is hooked up to a hose that i can drop in the pot? Thanks in advance for the help!