The secret of the successful summer boch is hidden in her freezer

There is a treasure of usefulness Hiding in your freezer At the moment. It may look like an ordinary ice for them, but these cold little cubes have enormous potential to increase their cooking and food habits, especially in these hot summer months that are filled plenty of seasonal products.

Let me explain why and how. Ice cubes are a crucial material in the production of ice cream baths, which consist of ice, cold water and some salt if you want to keep things really cold. Eisbaths are helpful for many things in the kitchen, not least to cool food quickly Discourage bacterial growth. The following are some of my favorite methods to use an ice cream bath when cooking.

How to use an ice pool while cooking

Blanch vegetables

Summer often means excessive amounts of seasonal vegetablesEspecially if you subscribe to a weekly CSA share (community-supported agriculture). If you feel flooded with vegetables at any time and want to freeze the excess for future food, You can blanch them in boiling waterThen plunge them into an ice cream bath to stop cooking and keep your crispiness. When the vegetables like peas are small, put it in a colander before immersing it.

The general recommendation is a ratio of time ratios that you have spent with cooking to cool in ice water. Drain, dry and Freeze in a sealed container Or bag.

The same technique applies to cooked eggsWhether cooked hard or soft. Transfer from cooking water to ice water and you stop cooking in every phase that you prefer.

Reveal vegetables

An ice pool works wonders for leaf green, that have become sad or limp. Drug, Swiss Mangstein, Kale, BOK Choy, spinach or even herbs in an ice pool and leave for a few minutes. The water is restored to the leaf cells and how magic will open. Pat or Turn dry Before eating or cooking.

Keep the salads cold

If you serve salads on a hot day on a picnic or a dinner outdoors, make the shells over a small ice bath (make sure the floor touches) to keep them cold. This not only does Make them safer for consumptionBut they will taste better when they are cool. Nobody likes sun -heated salad!

Cold ice base

If you want to make a homemade ice cream (like me!), An ice pool is the fastest way to relax The pudding base. As from Jeni Britton of advice Jenis iceTransfer the cooked base to A ZIP-top bagClose it well and dip it in an ice pool until it is completely cooled. Then you can continue to get rid of it in a pre -frozen Ice machine Faster than if you had only cooled the base.

Kalter Keksteig

We have already covered this tip, but it’s worth it to do: Use an ice cream bath to use Relax your biscuit dough Before baking. Place the dough in a zipper bag, put it in the water and let it cool and harden. It will be cooled in far less time than overnight.

Cool food for storage

If you carry out kitchen cleaning after dinner, use ice baths to cool containers with leftovers. The Ideal temperature for cooling is about 40 degrees Fahrenheit (4 degrees Celsius). You don’t want to put hot food in the fridge because the inner sales fluctuate too much. Instead, they cool them on ice a few minutes earlier. It’s always a good idea to cool food quickly because you have to get out of it Temperature danger zone– an optimal temperature range for bacterial growth – up to two to four hours

As soon as you play around with ice pools, you will find that you are an incredibly useful, time-saving technology in the kitchen-and you may be wondering how long without you!