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As any chef will tell you, ice is for more than just cocktails. You’ll find an ice machine in nearly every restaurant kitchen, where its contents are indispensable throughout the cooking process, from storing fish to cooling blanched vegetables. So while we all know that you can’t make a highball without ice, we rarely take time to stop and think of everything else these frozen blocks can do for us in the kitchen. Ice can safeguard the texture of a sauce, preserve the snap of a green bean, aerate a coffee drink, and, of course, crystallize into any number of heat wave–crushing refreshments. Also: It’s basically free. So why not make the most of it? Here are four ways to put ice to new use.
An ice bath does two things: It turns raw veg extra crisp by restoring water to the cells. And a plunge in ice water after blanching rapidly halts the cooking process, preserving color and texture.
When shaken with a lot of ice and a splash of sweetener, espresso forms a creamy froth on top and becomes an infinitely more exciting beverage. Just ask the Italians, who taught us the genius of the shakerato.
Whoever said that oil and water don’t mix clearly wasn’t using ice. A little science: Colder temps help emulsions form. Next time you’re making a vinaigrette, combine all the ingredients in a jar with an ice cube and shake it vigorously. Or try this aioli, in which ice is blended into the dressing to form a sauce that won’t separate.
It doesn’t get any cooler than halo-halo, the Filipino treat with a base of fluffy shaved ice (the no-frills Hawaiian Shaved Ice machine turns small pucks of ice into wisps of edible snow). Our reimagined version plays off the original with store-bought toppings like coconut flakes and gummies.