Working in a commercial kitchen often means dealing with large quantities of everything. When you stir up a soup it’s usually more than a bowl’s worth, and simmering a stock is usually done in an enormous pot. These foods are often prepared early in the day with the intention to be used and served later. Cooling down a boiling broth can take hours in the refrigerator, and when food stays warm for a long time it spoils. Using a convenient cold paddle considerably cuts down cooling time, and stirring one around a stock pot is much quicker than waiting for the refrigerator to do the work. Pick out a cold paddle that’s the right size, fill it with water, freeze it for a few hours, and cool down soups and stocks in no time!
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