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Speeding Up an Ice Bath

by:
February  6, 2013

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

9 Comments

ComputationalCook February 6, 2013
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.
 
Kenzi W. February 6, 2013
Super smart tip, but the ending is the very best part of this video, hands down.
 
Marian B. February 7, 2013
agreed.
 
paseo February 6, 2013
Also freeze water in quart (clean outside, obviously) plastic bottles - cheap versions of the expensive ice sticks we used in restaurants
 
vvvanessa February 6, 2013
Brilliant!
 
Kristen M. February 6, 2013
I'm so glad you think so -- you're the queen of hacks!
 
vvvanessa February 6, 2013
Ha! Thanks! Maybe I should hack myself a tiara. : )
 
Kristen M. February 7, 2013
I nominate the ring from a tart pan for your tiara!
 
vvvanessa February 7, 2013
I'm off to get the rhinestones!