What is the freezing point in cooking?

This is usually around 32°F (0°C) for water, but can be different for other liquids like syrups or sauces.

Here's how it's relevant in cooking:

* Freezing food: We freeze food to preserve it, and the freezing point dictates how long it takes to freeze and how effectively it's preserved.

* Making ice cream and sorbet: The freezing point of the mixture determines its texture.

* Cooking with sugar: The freezing point of sugar solutions affects how quickly they crystallize and change their texture.

It's important to note:

* The freezing point of water can be lowered by adding salt or sugar. This is why we salt roads in winter and why ice cream doesn't freeze solid immediately.

* The freezing point can also vary depending on the pressure. This is why water boils at a lower temperature at higher altitudes.

Let me know if you have any other questions about freezing points in cooking!