You can also use plastic, reusable ice cubes instead. They won’t melt and release water into your soup.
According to food safety specialists, the “danger zone” for food is between 140°F and 40° F (60°C and 4°C). Bacteria grows and breeds at these temperatures. Food should not remain in the “danger zone” for more than two hours. Once the food has reached 40°F (4°C) it is safe to be stored in the fridge/freezer. [2] X Research source
This method is also good for liquids, such as soups and sauces. Try to use metal containers, such as stainless steel, instead of plastic or glass. They will cool down. If you can’t find any shallow containers, then spread the food in a thin, 2 inch (5. 08 centimeters) deep layer across the bottom of a larger container.
Check the temperature of the food with a meat thermometer. When the food reaches 40°F (4°C) you can store it in the fridge/freezer. The ice will melt over time. When this happens, pour out the excess water and add more ice. If the food is taking too long to cool, separate it into smaller containers. [5] X Research source
The benefit to using ice or cooling paddles is that you won’t dilute the flavor or texture of your soup. Consider wearing a glove or oven mitt to protect your hand from the cold paddle. This can be combined with an ice bath for even faster chilling.
You can plop in a few ice cubes after you have finished your sauce or soup instead, but the ice will add more water to your food once it melts, and dilute the flavor.
