Kitchen Confidence

Speeding Up an Ice Bath

by • February 6, 2013 9 Comments

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Inspired by conversations on the FOOD52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. 

Today: The best -- and speediest -- way to cool food down.

Some essentials, like stock and ice cream (a complete necessity, right?), require immediate removal from heat. In order to cool down quickly, such items need an ice bath -- and it's handy to know the types of vessels that will cool down the fastest.

Watch resident Genius Kristen use a kitchen staple as an ice bath to cool down a chocolate sorbet. Once you realize how simple it is to hack an ice bath, try your hand at making your own.

Hack an ice bath for the following recipes:

        

Meat Stock

Jeni Britton Bauer's Ice Cream Base

Olive Oil-Saffron Ice Cream with Burnt Orange-Caramel Swirl.

This video was shot and edited by Kyle Orosz

Tags: kitchen confidence, ice bath, hack, stock, ice cream, video, how-to & diy

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Comments (9)

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over 2 years ago ComputationalCook

Want even more Turbo Chill? Adding 3 parts salt to one part ice (by mass) will decrease the temperature of the bath from freezing (32 F) to as low as -4 F.

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over 2 years ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

Super smart tip, but the ending is the very best part of this video, hands down.

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over 2 years ago Marian Bull

agreed.

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over 2 years ago paseo

Also freeze water in quart (clean outside, obviously) plastic bottles - cheap versions of the expensive ice sticks we used in restaurants

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over 2 years ago vvvanessa

Brilliant!

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over 2 years ago Kristen Miglore

Kristen is the Executive Editor of Food52

I'm so glad you think so -- you're the queen of hacks!

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over 2 years ago vvvanessa

Ha! Thanks! Maybe I should hack myself a tiara. : )

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over 2 years ago Kristen Miglore

Kristen is the Executive Editor of Food52

I nominate the ring from a tart pan for your tiara!

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over 2 years ago vvvanessa

I'm off to get the rhinestones!