People look at me like I’m crazy when I cool things down like this.
Is this method really THAT outlandish?
by Bozlogic
37 Comments
PennyFromMyAnus
I look at you like you’re crazy because you’re always naked in the kitchen
Jackie_Rabbit
Reverse bain-marie. Really common
EXCESSIVE_FLIPTRICKS
What’s with the huge block of ice haha
CloisteredOyster
At diners I get black coffee and water. I immediately stir an ice cube into my cup of coffee so I can get to drankin’ it.
Coffee yummy.
Ballet_blue_icee
You’re making the lazies uncomfortable!
AbBrilliantTree
This is the only way that doesn’t infuse your food with microplastics
meatsntreats
This is an almost daily occurrence in my kitchen. How do your coworkers not know about this?
Wonderful_Painter_14
How do they do it?
El_Mariachi_Vive
It’s not weird, it’s a practical and easy solution.
JamesMcgilly
Most of what I make aside from a couple things only yield a quart of two. I use sheet trays.
lanky714
Ice bath. Only sure fire way to cool large quantities of food quickly. Which is a necessity if you wanna follow the health code.
RollinThundaga
It is pretty outlandish if the outlet right behind it isn’t GFCI
dearDem
This is one of the proper, food safe ways to cool down food
You’re not crazy. Most people in the kitchen don’t follow the “rules”
puppydawgblues
I mean it’s a valid method but it really depends on the use case. For something like a buerre rouge you need to cook it down quickly while also not letting butter solidify, so an ice bath with a gentle whisk is ideal. But for larger, hotter things, this method can also be ineffective.
phalanxausage
As someone who spent many, many years of his life as a homebrewer, this looks right and proper.
makingkevinbacon
I hope it’s not your coworkers looking at you that way cause it’s technically the safest way to cool stuff lol
fiodorsmama2908
The cold bath is also recommanded to cool down canned preserves to avoir the “flat-sour” effect
doolieuber94
That’s literally how my custard machine works?
pinkishpurplehaze
where’d you get that ice block
ranting_chef
Pretty standard. I normally use a bowl inside another larger bowl with salted ice and a bit of water. Whisk with one hand, rubber spatula in the other to keep the bowl level – almost like looking into an ice cream machine. You can take crème anglaise off the stove at 175° and have it at 40° in under ten minutes.
Swimming-Effect7675
i would too if i saw you preparing something in sacrifice to that frosty monolith behind the bowl
ReubenTrinidad619
I’ve worked i kitchens that leave meat out at room temp to thaw. The fact that your coworkers haven’t done this before is unsurprising 🙂
vapawappa
Dang I thought this was a prep sink full of ice and I was very confused why everyone was on board
SairenGazz
Literally did this to cool some butter enough to use for baking banana bread.
Full_Rabbit_9019
Best way to get a custard nice and thick
Brownc526
They look at you like you’re crazy because of that large ass block of ice.
Ephixaftw
The Ice Ramp is really telling me you’re joking.. /j
Rusty_Tap
People look at me like I’m insane when I do things the way they are supposed to be done to prevent horrible bouts of food poisoning too.
Worked with a company once who’s FOH manager was “kitchen trained”, he would come in to offer his assistance (get in the way) the moment we had more than 10 checks on. He would grab himself a towel for moving hot things around in the oven for no reason, and other such activities. He would then put his towel down on the raw meat chopping board EVERY SINGLE TIME without fail, and wonder why he got shouted at for attempting to use it again.
falleng213
Doing a Christmas banquet today and needed to cool down a salad bowl. Just put a bunch of ice in it and wait five minutes, then wipe it out
Shilverow
Is the ice leaning up against the plug in the outlet because that might be dangerous when the ice is taller than the outlet? Otherwise this is totally normal
DerekFizz
Pretty standard stuff here.
nospace2404
I thought this was how you were supposed to cool things? How are other people doing it??
DarkWingedDaemon
Salt water ice bath? Yep that checks out.
HeftyPhilosophy28
Standard where I’m at, if you don’t do this we look at you funny.
USofAThrowaway
Yes I’m one of the few people at my last job who would always cool stuff this way. Risotto? On a sheet pan placed on another sheet pan that has ice on it. Sauces? Just like this. It’s literally so much safer than letting it sit in the danger zone
Intelligent_Top_328
Isn’t this how exactly you’re supposed to cool things down rapidly?
No_Communication2959
This is the best way to cool something quickly if you don’t have an ice wand
37 Comments
I look at you like you’re crazy because you’re always naked in the kitchen
Reverse bain-marie. Really common
What’s with the huge block of ice haha
At diners I get black coffee and water. I immediately stir an ice cube into my cup of coffee so I can get to drankin’ it.
Coffee yummy.
You’re making the lazies uncomfortable!
This is the only way that doesn’t infuse your food with microplastics
This is an almost daily occurrence in my kitchen. How do your coworkers not know about this?
How do they do it?
It’s not weird, it’s a practical and easy solution.
Most of what I make aside from a couple things only yield a quart of two. I use sheet trays.
Ice bath. Only sure fire way to cool large quantities of food quickly. Which is a necessity if you wanna follow the health code.
It is pretty outlandish if the outlet right behind it isn’t GFCI
This is one of the proper, food safe ways to cool down food
You’re not crazy. Most people in the kitchen don’t follow the “rules”
I mean it’s a valid method but it really depends on the use case. For something like a buerre rouge you need to cook it down quickly while also not letting butter solidify, so an ice bath with a gentle whisk is ideal. But for larger, hotter things, this method can also be ineffective.
As someone who spent many, many years of his life as a homebrewer, this looks right and proper.
I hope it’s not your coworkers looking at you that way cause it’s technically the safest way to cool stuff lol
The cold bath is also recommanded to cool down canned preserves to avoir the “flat-sour” effect
That’s literally how my custard machine works?
where’d you get that ice block
Pretty standard. I normally use a bowl inside another larger bowl with salted ice and a bit of water. Whisk with one hand, rubber spatula in the other to keep the bowl level – almost like looking into an ice cream machine. You can take crème anglaise off the stove at 175° and have it at 40° in under ten minutes.
i would too if i saw you preparing something in sacrifice to that frosty monolith behind the bowl
I’ve worked i kitchens that leave meat out at room temp to thaw. The fact that your coworkers haven’t done this before is unsurprising 🙂
Dang I thought this was a prep sink full of ice and I was very confused why everyone was on board
Literally did this to cool some butter enough to use for baking banana bread.
Best way to get a custard nice and thick
They look at you like you’re crazy because of that large ass block of ice.
The Ice Ramp is really telling me you’re joking.. /j
People look at me like I’m insane when I do things the way they are supposed to be done to prevent horrible bouts of food poisoning too.
Worked with a company once who’s FOH manager was “kitchen trained”, he would come in to offer his assistance (get in the way) the moment we had more than 10 checks on. He would grab himself a towel for moving hot things around in the oven for no reason, and other such activities. He would then put his towel down on the raw meat chopping board EVERY SINGLE TIME without fail, and wonder why he got shouted at for attempting to use it again.
Doing a Christmas banquet today and needed to cool down a salad bowl. Just put a bunch of ice in it and wait five minutes, then wipe it out
Is the ice leaning up against the plug in the outlet because that might be dangerous when the ice is taller than the outlet? Otherwise this is totally normal
Pretty standard stuff here.
I thought this was how you were supposed to cool things? How are other people doing it??
Salt water ice bath? Yep that checks out.
Standard where I’m at, if you don’t do this we look at you funny.
Yes I’m one of the few people at my last job who would always cool stuff this way. Risotto? On a sheet pan placed on another sheet pan that has ice on it. Sauces? Just like this. It’s literally so much safer than letting it sit in the danger zone
Isn’t this how exactly you’re supposed to cool things down rapidly?
This is the best way to cool something quickly if you don’t have an ice wand