I was in the kitchen today cooking with Viet Pham. He had finished making an aromatic whey and was going to cool the liquid down. He proceeded to fill a metal bain-marie with ice and put it into the broth. He stirred the broth with the cooling vessel. He added more ice occasionally. He was able to cleanly, efficiently and rapidly chill his whey faster than I've ever seen it done before. I now have a new way to cool foods. I love the collaboration and sharing that takes place when chefs come together.
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