Ice

Store in freezer at 0°F (-18°C) or below. Use airtight containers or bags to prevent ice from absorbing freezer odors. Ice can last indefinitely when frozen but may develop off-flavors or freezer burn over time if not properly sealed.

Use filtered or boiled water for clearer, better-tasting ice cubes

Freeze ice in silicone trays for easier removal

Make large ice cubes or spheres for cocktails—they melt slower and dilute drinks less

Fill ice cube trays only 3/4 full to prevent overflow as water expands when frozen

For crushed ice, wrap cubes in a clean towel and tap with a rolling pin or mallet

Beverages: cocktails, iced coffee, iced tea, smoothies, agua frescas

Cooling methods: ice baths for blanched vegetables, chilling mixing bowls for whipped cream

Food safety: keeping seafood, salads, and dips cold during buffet service

Using ice made from tap water with strong mineral flavors or chlorine taste—use filtered water instead

Storing ice uncovered in the freezer, allowing it to absorb odors from other foods

Adding ice directly to hot liquids for cooling—use an ice bath (bowl within a bowl) instead to avoid excessive dilution

Using old, freezer-burned ice in beverages—refresh your ice supply regularly