Quickly Cool Soup With A Frozen Water Bottle

If you ever make soup using a slow cooker, you'll know that when the soup has been simmering at near-boiling temperatures for hours it can take some time for it to cool down to edible levels. Speed up this process by using a frozen water bottle to stir the soup.

Culinary weblog The Kitchn suggests fill a plastic bottle ¾ full of water and then freeze until it's solid. Once your soup is no longer boiling hot use the frozen water bottle to gently stir the soup. It only takes a minute or so to cool the soup down for immediate consumption, or you can keep going to chill it sufficiently so you can put it in the fridge for later use.

The Kitchn reported no problems with using a plastic bottle in high temperatures but you may want to consider using a stainless steel bottle instead. Glass would not be advisable since you'd have to worry about it cracking from thermal stress.

How to Cool Soup Quickly with an Ice Paddle [The Kitchn]


    Previously I'd been pouring my scalding hot bowl of soup from a height of about 2m into another soup bowl. As the liquid passed through the air it cooled. Sure most of the soup spilt on the table. On the floor. On my clothes. Actually very little made it into my soup bowl. But the small about that did was cooled down enough so I didn't get 3rd degree burns.

    Put something cold in the hot liquid to cool it down. Brilliant. Much simpler than my method.

    And this method could also work when you are out at a fancy restaurant. Just take that expensive bottle of chilled wine and dunk it into the soup bowl. The staff will be so impressed when you explain the process to them.

      That's a good suggestion Brian. I too had been using alternate methods. For the last 3 years I had been paying my young neighbour by the hour to blow on my spoonfuls of soup before I sipped them. I now feel so stupid.

    Errr, it doesn't matter if you've been cooking it for 5 minutes or 5 hours. Once it reaches 100° C, it ain't gonna get any hotter. Also, wouldn't it be simpler to just ladle each serve into a bowl to let it cool?

    The will probably be cool by the time the water freezes.

    The soup will probably be cool by the time the water freezes.

    Laugh, go on. But this has a real-world practical purpose. Cooling soup to eat it? (And I get the 'slow cooker = hotter' thing- it just means that ALL of the ingredients are at 100C (not just the liquid)) sure it's silly. But for a commercial kitchen, this is great. We know that the danger period is when food is between 60 and 4 C (this is when Bacteria can be active) so we like hot food to be above 60 (65 is better) and cold food to be below 4 (this is why fridges need to be 0-4) But what do you do when you need to get hot food cold? You need to get through the 'danger period' as quickly as possible. Just wacking it in the fridge is going to take a while (and might warm up the rest of the fridge, thus spoiling whatever else is in there) so we can put it in the freezer (-18 warmest suggested) (annoying if you don't want to keep coming back to stop it from actually freezing), or for liquids, stir it with a cold thing- this is quick and a really good method.

      If I want to get a whole potful of soup cool enough to put in the fridge , I run some cold water in the sink and stand the pot in it.

    Uh... just drop a couple of ice cubes in it, it's really not that hard.

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