Which method is most efficient for cooling food?

The most efficient method for cooling food among the options provided is using water. This technique often involves submerging the food in an ice-water bath, which significantly reduces its temperature more rapidly than other methods. Water is an excellent conductor of heat, allowing for efficient heat transfer away from the food. When ice is added to water, the cooling effect is further enhanced as it absorbs heat from the food to melt, creating a highly effective cooling environment.

In contrast, while freezing food immediately can effectively lower temperatures, it may lead to undesirable texture changes and freezing of the outer surface before the inner part of the food is sufficiently cooled. Using a fan can circulate air around the food, but air is a poor conductor of heat compared to water, thus making it less effective for rapid cooling. Non-stop stirring can also aid in cooling by evenly distributing temperature but does not match the efficiency of using an ice-water bath in terms of how quickly heat can be dissipated from the food.