According to Andre 3000 , cooler than cool so ice cold
He can’t hear you!
Ice cold!
Alright, alright, alright, alright, alright, alright!
There’s a strong bad email in this question.
Time to checka da emmmmaillss
Take a food safety course. Not because I’m trying to start some fake shit with you but because it’s actually useful. I had to take it when I worked in the restaurant industry and I still remember/use what I learned ~10 years later.
Really well done on saying you have the knowledge but not actually answering the question.
You didn’t pay the troll toll. Whaddya expect!?!?
Definitely not getting any boy’s souls…
YES, I SAID SOULS
Like 100 people already answered the fucking question.
Ah, sorry. Wasn’t aware it is mandatory to add unneeded responses when others already answered. My bad!
Alright you got him with the first comment no need to turn the knife.
No problem, I’ll turn it the other way round.
Yeah crazy that I had something to add to the discussion on a discussion-based platform. 🥴
Ice cream needs to be served at 5 to 10F (-15C to -12C), so the freezer in your kitchen should be around that.
Long-term storage should be -5F to 0F (-21C to -18C), so your deep freezer should be around that. Colder is OK, but not really necessary.
At every fast food or restaurant job I’ve worked, we had to verify the freezers were between 0° and -10° F.
Blech
That’s actually around -18°C (to -23°C)
So it is in line with everyone else
At or below 0F is the recommended standard.
Ok but how cold is only fans?
I find only fans to be quite hot, actually.
Below absolute zero to make sure it’s perfectly preserved.
I think mine says it’s set to -18°C?
Ok, follow up, how hard is it to scoop ice cream at -18c?
That depends on whether it was always kept at that temperature - it it melts and re-freezes, it becomes much harder
Somewhere between Quartz and Topaz.
Weaker spoons might bend, you need a sturdy one!
It is not the spoon that bends, it is only yourself.
Very easy actually. I have never had the problem, American media shows with ice cream being to hard. I’m pretty sure, we make our ice cream differently than the USA, very close to Italian gelato.
It entirely depends on the type of ice cream. Many brands add “softeners” that make it easier to scoop. My go-to here in Canada is Chapman’s, and I’ve never had an issue. But we’ve had other kinds that were nigh-impossible.
~255.15 K
Fuck, what’s that in rankine?
-18
Cold enough you’ll have to cut your Tauntaun open and crawl inside if you want to survive the night.
Below -18°C.
I use a probe thermometer to verify. Mine hovers between -20°C to -22°C
ideally approaching -25c
Freezing cold
About 449 Rankine should be perfect.
