Freeze Soup very quickly Without Destroying the Content In Fridge?

user2954
  • Freeze Soup very quickly Without Destroying the Content In Fridge? user2954

    I am trying to finish soups faster. I have very heavy iron kettle and it takes years to become cold. I use a water container with ice with it but the hot water still takes a lot time to become cold. I have already put ice cubes into the soup and some cold water but it is still hot! How can I freeze my soup fast without destroying the content of my fridge or freezer? It is now almost two hours waiting it to become colder but with this heavy iron kettle and a lot of hot water, it is taking years.

    Could I put the soup into small plastic bags and the plastic bags into the cold water and then the cold plastic bags into the fridge (I have no special plastic bags, perhaps they will break)? I need to somehow make the soup smaller to increase the area, to get it cold faster. By increasing the area, I am sure I can get it cold faster. Ideas to do that?

  • Pour your soup into a few containers, each of which is made from a lightweight material (eg: aluminium, a thinner steel, or a food-grade heat resistant plastic. For quickest cooling, go with something that has a larger surface area (eg: instead of a tall thin container, use a container that is longer than it is high). If you have a roasting tray, you could even use that as a temporary container before transferring the cooled soup into smaller containers for freezing.

    Wait until these containers are cool enough to put into the fridge/freezer, otherwise you will just heat up the rest of the fridge/freezer. I usually wait until they are at room temperature or just above.

    Don't put ice cubes into your soup, it will just make it watery.

  • I have "ice packs" which are encased in plastic (some hard, some soft), that I keep frozen. It won't quite bring your soup down as far as you want, but dropping a few of these into your soup will help cool it off. Just remember to clean them before returning them to the freezer.

    The other thing I do it put the stopper in my sink and add cold water and ice. The whole pot goes in the sink--surrounded by cold water and ice it will cool much faster than in the fridge (or freezer). Add some salt to the ice-water and it will get even colder. Stir it up a bit every once in a while both inside and outside (use separate spoons!) to keep the temperature distribution even.

    Alternatively, you could use one of these :)

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