The adviced method presented in the book for quick freezing still seems to be tedious. I don't want to spend time dissolving salt in water, let it cool, adding ice cubes, etc. and repeating the process every time. I was wondering if it's possible to make a liquid that stays liquid in the freezer and keep it in a container. So, that the liquid is already at freezing temperature and you only had to place your produce in it for fast freezing. It would be reusable and thus ready to use whenever you need it, no planning needed. What would that liquid be? Mixture of water, salt an maybe alcohol? In which proportions? Anyone tried this already? Is it possible? What are the safety requirements?
