The ice cube tray trick that saved my soup from ruin last week

I was prepping a big batch of chili on Tuesday and realized I had way too much liquid, no time to simmer it down before guests showed up. I grabbed a clean ice cube tray, froze a few scoops of the broth, then popped those cubes into a strainer lined with paper towels. The frozen broth drained slowly and left the solids behind, which cut my reduction time in half. It sounds weird, but it actually thickened the chili without burning anything or adding cornstarch. Has anyone else tried freezing a liquid component to speed up a fix like this?

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