So I have two aluminum-foil pans of moussaka in my freezer, rectangular, with the food about 2" deep. I figure this is like thawing a lasagna, which I know lots of people do regularly.
I don't often cook-ahead and freeze. I'm serving it the second night.
I have a choice of three thawing venues: A cooler chest. A Kool-a-tron (a travel cooler made to plug into a car - I keep it on a high shelf and use it on 3-day chagim). My crowded refrigerator.
Advice I need: Where would you put it to cool and for how many hours?