The Five Secrets About Ice Bath Tests
1. Make an ice bath wrong and you’re better off not calibrating at all.
2. A glass of ice water is NOT an ice bath.
3. To be sure you have the right “ice to water ratio” throughout your ice bath, keep the ice on the bottom of the glass.
4. Stir your probe in the center of the ice slurry to get an accurate reading.
5. Don’t adjust a thermometer that is reading within the manufacturer’s accuracy specifications
Watch this video and learn more the five secrets and you will understand ice baths like never before. You will never again be at a loss for calibrating your food service thermometers for food safety or HACCP purposes or just for the accuracy of your temperature readings.
(Note: for a discussion of boiling water tests and other calibration points, see Is One Calibration Point Enough?