Question of the day -

[laurasaur]

If I stir something often that is in the freezer, will it freeze faster or slower. Ignoring the time the freezer door is open and the related temperature drop.

[bigred8]

Well the stirring should create a small amount of heat I would have thought, so it would freeze more slowly?

[laurasaur]

my theory was that it would dislodge the ice crystals that would have formed around the edges and spread them to the middle thus making it freeze faster. but i think im wrong because its still not frozen!!

[bigred8]

LOL Laura! Yes on the face of it the end result seems to disprove your theory..but of course as you said 'ignoring the temperature drop' which could perhaps be a decisive factor...

[bigred8]

Really interesting question Lau. Here is a link that relates but doesn't seem to quite give the answer?

http://www.newton.dep.anl.gov/askasci/c ... m03678.htm

[bigred8]

Hey could you set up two equal amounts of this stuff and stir one container and not the other and see which freezes first...if you have the time in between writing out those thousands of lines of computer code :pfft:

[two_phat]

well when you take the contents out, you will be changing the temperature. also when you stir it you will be putting something warmer than the liquid in...just a thought.

I think you would be better off not stirring it. im guessing a bit, but molecules are free to move around in a liquid form, whereas a solid form they must be still. So technically you would be prolonging the process by creating movement in there? just a guess...

[Laver]

That's a very hard one to answer,

The easiest conclusion to come to is that mixing it will be best, it will disperse the cool temperature around the bowl faster, and also bring the warmer stuff closer to the sides which will in turn cool that faster too.

The bit that complicates it is the energy required for the bonds to be broken, As the presumably icy bits mix with the non icy bits, energy (and time) is used to break the icy bonds without actually causing a change in temperature!

Whether or not the energy to change state (breaking the icy bonds + reforming icy bonds) is enough to negate the first effect I've described above is what you need to know to figure it out!

And that I can't help you with

That's some insight for you haha, bet I just made things more confusing

[Luigi]

hows it going to freeze while you keep stirring it that makes no sense, and lets just say it does freeze (which it wouldnt) then your left with your stirrer stuck in the middle!

[startinfromscratch]

water needs to form icicles first, then the icicles bond to eachother to form larger icicles, until they all form one mass. if you keep breaking the bonds, youll slow/stop icicles forming, so best to leave it be.. imo

[laurasaur]

lol. excellent. I think my stirring made it more like ice cream consistency like but yeah taking it in and out slowed it down. loving the scientific answers

[Laver]

hows it going to freeze while you keep stirring it that makes no sense, and lets just say it does freeze (which it wouldnt) then your left with your stirrer stuck in the middle!

Hmm I missed the "often" bit in the question, too often would never allow it to freeze! My answer was based on 'occasionally'

[2guns]

water needs to form icicles first, then the icicles bond to eachother to form larger icicles, until they all form one mass. if you keep breaking the bonds, youll slow/stop icicles forming, so best to leave it be.. imo

this sounds correct

why would u care though?

[laurasaur]

I cared because I was hungry and really wanted my protein ice cream to form up...

[2guns]

I cared because I was hungry and really wanted my protein ice cream to form up...

ohk, i didnt even read the whole thread... so this is wat this is all about lol

[Pseudonym]

I know you're supposed to beat icecreams and sorbets a couple of times while they freeze. That gives them the soft texture, but I don't know what it does for the freezing time. My guess is that stirring will make it take longer.

[startinfromscratch]

I know you're supposed to beat icecreams and sorbets a couple of times while they freeze. That gives them the soft texture, but I don't know what it does for the freezing time. My guess is that stirring will make it take longer.

yes beating at times during freezing or setting can be a good way to aerate mixtures, depending on how often you stir! Ive got good experience with these sorts of things from my trade(baker) - to make TRUE mousse or cheesecake, setting methods and times are very important.

btw, by TRUE i mean proper, not womens weekly or edmonds shit recipes!

i have a bavarian mousse recipe that has about a dozen ingredients, and takes a long time to make - REAL. :clap: whippping up some cream and gelatine - shiite.... :naughty:

[Optimass]

yes beating at times during freezing or setting can be a good way to aerate mixtures, depending on how often you stir! :naughty:

Can't say there is enough room in my freezer for this? However my mixture does seem aerated after a good stir. :grin:

[startinfromscratch]

:grin:

fair enuff, i left the door open for that!! :pfft:

[Small]

btw, by TRUE i mean proper, not womens weekly or edmonds shit recipes!

there is nothing wrong w edmonds tyvmuch !

[Laver]

btw, by TRUE i mean proper, not womens weekly or edmonds shit recipes!

there is nothing wrong w edmonds tyvmuch !

There is when you cook it \:D/

[startinfromscratch]

btw, by TRUE i mean proper, not womens weekly or edmonds shit recipes!

there is nothing wrong w edmonds tyvmuch !

There is when you cook it \:D/

edmonds IS crap, when you compare it to a proper recipe! :nod:

trust me, trade recipes are in another league, in difficulty and in quality! \:D/

[Small]

There is when you cook it \:D/

edmonds IS crap, when you compare it to a proper recipe! :nod:

trust me, trade recipes are in another league, in difficulty and in quality! \:D/

okay well when you two release a recipe book, of numerous volumes and versions which generations of nzders will grow up on, and then sells over 3 million copies...maybe I'll listen to you

oh and i'm also expecting 200,000 copies in one year sold

so start recipie collecting!

[startinfromscratch]

There is when you cook it \:D/

edmonds IS crap, when you compare it to a proper recipe! :nod:

trust me, trade recipes are in another league, in difficulty and in quality! \:D/

okay well when you two release a recipe book, of numerous volumes and versions which generations of nzders will grow up on, and then sells over 3 million copies...maybe I'll listen to you

oh and i'm also expecting 200,000 copies in one year sold

so start recipie collecting!

i know it sounds like im sledging edmonds, but im not

i have a collection of recipes, ive worked for several companies and ive always kept recipes that are worth keeping, and the very good ones i dont give oout to just anyone! starbucks chocolate moist cake for example: awesome recipe, blows any basic choccy cake out of the water! commercial recipes like this are pretty well guarded, so advertising having them isnt recommended, as you can imagine :naughty:

my personal recipe is my bible :pfft: , i mean no disrespect to anyone that uses edmonds, hell my ma always did! just as a tradie i dont rate it. Is that fair enough small?? :grin:

[Pseudonym]

I treat the Edmonds book more as the base to start from, than the gospel truth. It's good if you can't quite remember the basic recipe, but I'll often tweak it a bit.