Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.

Grant Crilly

Whenever you want to set food on a bed of ice for serving—whether you’re making a <a href="https://www.chefsteps.com/guides-tools/ultimate-seafood-tower">showstopping seafood tower</a> or just shucking a <a href="https://www.chefsteps.com/guides-tools/shucking-oysters-four-ways">few dozen oysters</a>—you’re in a race against time. On a warm day, a beautiful mini landscape of craggy ice can transform into a slushy mess in a matter of minutes. 
 
By using a combination of dry ice, rock salt, and, optionally, crushed ice, you can make a chilled seafood setup that will last for hours, even on a hot summer’s day.WHAT YOU’LL NEED:
Kitchen towels
Dry ice
Rock salt
Crushed ice

Tips & Tricks: How to Make Ice That Never Melts