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Yeah, since this is generally an issue of dilution, then at some point, one needs to find that balance of dilution vs how cool it is to make our tools as cold as possible. Ueda-san has a whole formula and spread-sheet of how different drinks are made at different (cold) temperatures and suggests that...
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Howdy guys, After searching and searching for professional quality lewis bags, I decided to collaborate with a local Seattle fashion designer and produce our own: Check out my blog post on the subject: http://mcsology.wordpress.com/2010/01/01/mcsology-lewis-bags-by-lady-konnyaku/ Or check out the Desinger's...
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Technically the difference in ABV will maek a difference. Because the thermal characteristics of water is different than alcohol. Alcohol freezes at a lower temp than water. Thus Alcohol can be made colder than water. Thus the more alcohol the colder the drink the less ice melts from the same amount...
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Here's the solution to the mystery of clear ice, but first a science lesson. When water goes from liquid to solid, it expands and becomes less dense. Everything else becomes more dense (aside from a few very rare synthetic chemicals). That means ice floats, which is no surprise to anyone here. This...
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LOL, It is funny that we started discussing this in the fine straining thread and vice versa. Anyway, my grief with hand cracking the ice is not so much Hygene. Yes it would not be appropriate for you to stick your mutts in my ice well but as far as touching the ice goes, I believe you touch almost evey...
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[quote user="Samuel Lloyd Kinsey"] If you crack the ice, the surface area is radically increased and gentle stirring can pruduce a cocktail that is notably colder at the same level of dilution.[/quote] [quote user="Samuel Lloyd Kinsey"]One way is to increase the surface area-to-thermal...
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I'm not sure the dimensions of the ikea one but here is a picture of one compared to a regular home tray. Lot's of cocktail bars seem to use the Ikea ones...but they are like hen's teeth.
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Where can a guy like me (just a home cocktail enthusiast) get hold of the old-ikea sized ice cube trays or what other methods are you guys using to make large (as in single cube per old-fashioned glass) cubes? The old Ikea trays were nice, but can't be found (at least by me) Open to suggestions!