Freeze Soup very quickly Without Destroying the Content In Fridge?
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?
Best Answer
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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Quick Answer about "Freeze Soup very quickly Without Destroying the Content In Fridge?"
Take 3-4 empty plastic water bottles. Fill them 3/4 with water, and freeze them. When you have made your hot soup, put the pot on a layer of ice, then put the bottles directly into the soup pot. The soup will cool evenly.Can you freeze soup that has been in the refrigerator?
Can You Freeze Soup? Absolutely, you can! When you're preparing a fresh batch of soup, there are vegetables to chop, seasonings to buy, and a counter full of extra ingredients that give your concoction just the right flavor.How long can you refrigerate soup before freezing?
For soups and broths, store for up to 5 days in the fridge, except for fish soups, which can be stored for up to 3 days. For soups, store for up to 3 months in the freezer, and for broths, freeze up to 6 months.Should you refrigerate soup before freezing?
Helpful Tip #2 \u2013> The single most important thing when freezing soup is to let the soup cool before placing it in the freezer. Letting the soup cool before placing it in the freezer lowers the risk for foodborne illness and lessens the chance for freezer-burned soup!What is the best way to freeze soup?
Freeze Liquids in Flat Bags Press out as much air as you can, place the bags on a baking sheet or the floor of your freezer, and freeze. Once frozen, the flat, stiff rectangles of soup, beans, or broth (or any liquid-y foods, really) can be left stacked, like t-shirts, or stored upright, like books on a shelf.The Best Way to Freeze Food: Longer Shelf Life and Rapid Defrosting
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Answer 2
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.
Answer 3
Take 3-4 empty plastic water bottles. Fill them 3/4 with water, and freeze them. When you have made your hot soup, put the pot on a layer of ice, then put the bottles directly into the soup pot. The soup will cool evenly.
Answer 4
Package the soup portions into watertight containers, eg lock-n-locks, then cool these by submerging them in (optionally running and/or iced) water as you suggested...
BTW, fridges can take some sh...enanigans from hot contents since they actively regulate their own temperature ... to a limit. You might want to experiment with defined amounts of hot water and a fridge thermometer next time you have that fridge empty...
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