Cooling foods using improvised methods

jpancerman

While still waiting for a chamber vacuum machine. I use my immersion circulator in a low temp ziploc improvised fashion. I generally cook something for immediate consumption, but I am wondering if others, especially those from chef steps can weigh in on appropriate ways to cool foods after cooking in water bath, and retherming.

Basically my question is what would you avoid doing for convenience if you are not using a vacuum machine?

Thanks all!

Jon