Who puts ice cubes in the pot when done?

I was told ice water drives the flavor into the boiled peanuts. Anyone tried it?

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Oct 05, 2012
Adding ice to boiled peanuts after they are done
by: Bret

Cooling boiled peanuts in the brine does increase the flavor and wetness inside the shell, but I do not recommend adding ice to the pot.

Boiling water kills microbes. Depending on the source of the ice, and how it is handled, ice may be contaminated with microbes. Adding contaminated ice to boiled peanut water contaminates the peanuts with microbes, which may cause foodborne illness.

Google "ice contamination", or "ice maker contamination" for more details.

Adding ice to the brine in boiled peanuts also dilutes the concentration of the salt in the water.

The quickest and safest way to cool a pot of boiled peanuts in the brine is to use an ice bath. Fill your sink with ice and water. Place the pot of boiled peanuts and brine in the ice water bath. Stir the pot every 15 minutes to cool it evenly. As the ice melts, drain the water a bit and add more ice. Only the outside of the pot contacts the ice water, not the peanuts.

An ice bath cools the pot of food much quicker and safer than cooling them at room temperature, or placing the pot in the refrigerator. Best practices for food safety recommend keeping hot foods above 140° Fahrenheit, and keeping cold foods below 40° Fahrenheit. The temperature range between 40° F and 140° F is a food danger zone.

Don't allow cooked foods to remain in the danger zone for more than 2 hours. The danger zone provides an optimal temperature for breeding microbes.

I usually simmer and soak my boiled peanuts several times to drive the flavor and wetness inside the shells.

When the peanuts are near done, turn off the burner and let them cool for about 15 to 30 minutes. Turn the burner back on and simmer for about 15 minutes. Repeat the simmering and soaking until they have reached the flavor and wetness that you like. Drain the brine, and store the boiled peanuts in the refrigerator for up to 10 days of freshness, or freeze them for several months of freshness.

Boil early, boil often, boil safely.

Jan 02, 2016
It definitely helps!!!
by: Anonymous

I don't use ice. I just put cool water when they're done. We do the same with crawfish in Louisiana. Stops the cooking and soaks up the seasoning.

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