Chef Jimmy is correct. When cooling any product you need to go from >140 to <40 in under 6hrs according to USDA. I prefer to do it in under 4hrs. If you leave it as a solid mass you are running a chance of not meeting that. By pulling it and placing in zip-lock bags with some juices you can lay it out flat and speed the process up and be done much faster.
Did not see anything on reheating....
When reheating you need to go from <40 to >165 in under 2hrs. There are several ways to reheat below are the ways I would recommend....
Best for small amounts. In a saute pan with some finishing sauce
OK for small amounts. Covered with some finishing sauce in the microwave. Works but not my first choice.
Best for large amounts. In a shallow pan with some juices and covered with plastic then foil* in an oven preheated to 325. Check after an hour and make adjustments if needed. Then season with fishing sauce as needed.
OK for medium amounts. In a crock pot with some juices. Not a big fan of this due to the low and slow of some crock pots. This can and will work just have to baby sit it more to make sure you are over 165 in under 2 hrs.....
* The reason for the plastic is some food will cause a reaction with the foil. It will get holes and this grey nasty stuff on the food. Not sure if it will hurt you or not. I don't want to find out. The plastic will not melt if covered by the foil. If the plastic is exposed in any way, that area will melt. We do this all the time in a commercial kitchen and have no issues.
