Partially Freezing Food
In an older podcast, back in the days when they still did Q&A, Dave mentioned that older food can be "sub-optimal" even though it still tastes good because of the accumulation of toxins from bacterial growth and such.
Having a decent background in math, I thought about how the rate of bacterial growth is dependent upon temperature. It then dawned upon me that if I put my food in the freezer for a short amount of time I could accelerate the cooling rate, which would reduce the growth of bacteria. So whenever I cook; I'll cook enough for a few days, put the leftover in the freezer for like a half hour, and then transfer the food to the refrigerator so it doesn't take forever to reheat.
Does anyone else do this? Does this count as hacking food storage?