My Wife made up a batch of soup stock last night. We were trying to figure out a good way to cool it off, other than overtaxing the fridge by putting in a pot of recently-boiling tastiness. I realized that the combination of winter temperatures and a lockable garage meant that we basically had access to a gigantic fridge called “out there.”
The odd thing was this morning, when I brought the stock pot back in to go into the fridge, it was still warm to the touch. Not hot, but noticeably warm.
This is how kitchen accidents can happen.
None did in this case, but I do recall reading warnings somewhere about cooks scalding themselves on soups or sauces that were put in the freezer overnight and which still had steaming hot liquid centers. If you want something to freeze, put it in a shallow tray instead of a big cook pot.
So! Handy tip to all you out there: hot liquids stay darn hot, for a long time, even in a heat-sink the size of the great outdoors. Handle with care, if you like soup and / or dislike blistered and sloughing skin.