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Chilling food super swiftly / immediately is rarely a concern for regular home residents. It is a public health concern at scale. Two overlapping but divergen
by TheSpiceIsLife 6y ago
Chilling food super swiftly / immediately is rarely a concern for regular home residents.
It is a public health concern at scale.
Two overlapping but divergent scenarios.
- OJFord 6y agoChilling drinks quickly is though. (Or gazpacho, thought that might be shot down as a bit niche though. But it is lovely this time of year (in the Northern hemisphere)!)
- TheSpiceIsLife 6y agoWhy?
- OJFord 6y agoWhy might I want to chill drinks quickly? Because I (or someone) want(s) a chilled drink, and forgot to put it in earlier, or it was only just bought/arrived. I've known people keep celebratory champagne permanently chilled in case of an unexpected call for it; I semi-frequently put beer or white wine in the freezer for 15-30mins ish because I didn't think to put it in the fridge earlier (or had to take them out to make room something more critically needing to be kept cool).
- TheSpiceIsLife 6y agoOh, right, yeah that's obvious now. Nothing to do with food safety though.
- WouterSpaak 6y agoI tend to chuck in a handful of ice cubes into my gazpacho, it doesn't dilute the mass all that much and really helps with the blender warming up the soup.