How cool does the 2.5 liter (12 cup) pot of super-hot bone broth need to be before it's safe and reasonable to put in the fridge?
My 20 hour bone broth is done. I just got home from work. It's 6pm.
The slow-cooker is too hot to handle so I can't even strain it into the put yet (it's still in the slow cooker).
Probably about 9pm I'll strain it, but from past experience, it remains really hot for many hours after that.
I don't want the hot pot to crack the glass shelf in the fridge, nor do I want to really heat up the fridge and cause a lot of condensation.
(I have placed a towel on the glass shelf (folded over 3 times) to avoid the cracked shelf fear.
Any thoughts would be greatly appreciated.