Keeping Large Quantities Cool in Summer
I typically pick up (Dry Raw) peanuts on tuesday. Soak them Wed. to Thurs. and Cook Thursday evening and finish them up on Friday to sell Saturday. Usually 300 lbs. In the winter months, its' fairly easy to keep them cool and i have no issues. But, We are in the south and it's hotter than hatees in the summer time. Short of having a walk in cooler, any advice on cooking larger quantities and keeping them fresh until Saturday? they're like spaghetti, they are much better the second day.
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