As indicated in the preceding section, adding salt aids in lowering the exact temperature at which water freezes. Known as a freezing point depression, adding salt to ice will most certainly cause it to melt and prevent it from refreezing unless the temperature is reduced. If you want to cool water to below 32°F without it freezing into a solid, such as when chilling broth or cooking water, you can add a small amount of salt as long as it does not impact the taste of the water before cooking. Keep in mind that, even in the presence of salt, water is completely capable of freezing if the ambient temperature is low enough to override the anti-freezing action of salt. Because there is no way to predict the exact temperature at which this will occur, it is preferable to err on the side of caution.