By Harold McGee
"When we remove enough heat from water that its molecules stop moving from one point to another and just jiggle in place, they begin to bond to one another and form solid crystals of ice. In plain water, this freezing process happens at 32 degrees Fahrenheit. And the freezer has to extract a lot of heat to make it happen. To turn a tray of 32-degree water into 32-degree ice, it removes an amount of heat that would bring the same tray of water all the way from 180 degrees down to 32 degrees.
That’s why ice cubes are so effective at cooling drinks. Ice doesn’t just suck out a degree’s worth of water heat when it melts, it sucks out about 80 times that much."
Source: New York Times
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