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  1. Basically, the cold temperature of the ice causes the oil (fat technically) to solidify. The fat can then be scraped off the ice.

  2. Temperature of dish: 100°c

    Temperature of ice when dunked in dish: 0°c

    Melting point of salty water and alcohol in dish: <0°c

    Melting point of (caramelized) sugars, proteins, minerals, etc in dish: >100°c

    Melting point of coconut oil: 24°c

    The most abundant substance in the dish which passes a phase transistion temperature when ice is introduced is certain forms of oils.

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