'ice' on Serious Eats

Cocktail Science: 5 Myths About Ice, Debunked

If you spend time at fancy cocktail bars, it's quite possible that you've heard a few things about ice that that aren't quite true when you put them to the scientific test. Today, we're debunking those myths and clearing up a little of the science behind the chilly stuff. More

New Cocktail Program at Jean-Georges Vongerichten's Perry Street, NYC

Jean-Georges Vongerichten's restaurants have long been culinary destinations in New York. But they weren't necessarily the spots that came to mind when seeking out a killer cocktail—until now. West Village restaurant Perry Street's extensive new bar menu reflects a new focus on seasonal cocktails. The menu has increased from seven to fifteen different offerings, and reflect a new creative approach—in addition to working with seasonal ingredients, look for twists on classics and a brand new ice program. More

Cocktail 101: How to Crack Ice

The easiest way to crack ice might be to wrap it in a tea towel or napkin, or pile it into a plastic bag, and slam it to shards with a mallet or rolling pin, while pretending it's a former flame or your landlord. But if you just want to crack three or four cubes to stir a martini over, or you're looking to impress a date or guest with your flashy technique, try this nifty method for cracking it in your hands with a bar spoon. More

Cocktail 101: All About Ice

Ice plays a crucial role in cocktail making. Not only does it chill a drink, but it also releases water into the cocktail, binding the ingredients, smoothing out the flavor, and taking the edge off the base spirit. Home bartenders have a bit of an advantage over many professionals: freezer ice. More

How to Make Pitcher Drinks Tastier, Less Diluted

Pitcher drinks have a lot of appeal during the warmer months, but many recipes suffer from an excess of ingredients, or grow watery and insipid quickly. In today's Washington Post, Jason Wilson touches on a couple of points that can ensure pitcher-drink success. For example, the smaller the ice pieces, the more rapidly they'll dilute the drink generally speaking. Some dilution is desired, of course, but it's a fine line between "just right" and "too much." More

Bullet-Shape Ice Cube Tray Makes AK-47 Ice Ammo

Or, 'They'll Pry My Drink from My Cold Dead Hands' You know that detective-show trope where someone gets stabbed with a knife made of ice? And how it melts before the forensics team shows up? But they figure it out anyway from the watery nature of the blood or the trace amount of water-borne elements found at the scene? Well, this ice-bullet-making ice tray ups the ante. Now TV killers have a whole new M.O. The ice ammo resembles bullets from an AK-47. Not that you could actually fire one of these from an assault rifle, as Mythbusters proved in its first episode. [via Uber Review]... More

The Science of Ice in Sodas

Pixelgarten Deciding how much ice to put into your soda usually comes down to personal preference, some people like a lot and some none at all. Wired Magazine takes a more scientific approach to the issue, breaking down the cold, hard data. The Wired team went to their local cineplex and bought three Cokes with varying amounts of ice, here's what they found: No Ice, Please Temperature- 40° F Volume of Liquid- 31 oz Cost per Degree of Chilling- N/A Total Cost for Cold- 0¢ Verdict- Not fridge-frosty, but at 40 degrees you can't call it tepid. Easy On The Cubes Temperature- 36° F Volume of Liquid- 28 oz Cost per Degree of Chilling- 9.8¢ Total Cost for Cold-... More

The Most Awesome Ice Cube Tray Ever

Saw this on Boing Boing, where the sentiment seems to be that the talking R2D2 ice bucket is a near-sighted scrap pile but that the Han Solo–frozen-in-carbonite ice mold that comes with it stone cold awesome. One commenter there laments that the shape of the Han Solice would limit it to highball glasses but another envisions pressing it into duty as a chocolate mold. Unfortunately, the set, which was only available by pre-order in the U.K., now appears to have been removed from websites there.... More

Ice Balls: Because Ice Cubes Have Too Much Surface Area

I must lead a deprived life, having never seen ice balls before. Ice balls are popular among drink connoisseurs because, due to the lower surface area, they melt more slowly than ice cubes. The ice mold from Japan-based Taisin makes a range of perfectly formed ice balls in different sizes. If you don't need that level of perfection, not martha shows you how to make your own with a simpler ice ball mold. Related Pre-Packaged Spring Water Ice Cubes Does Cold Water Boil Faster Than Hot?... More

Cubist Masterpieces

Grub Street Oft overlooked is the humble ice cube. But when presented just so in a rocks glass, with a pour of good bourbon or a well-balanced cocktail, a carefully crafted hunka frozen H20 can be a work of art,... More

Does Cold Water Boil Faster Than Hot?

Of course not! But "under the right circumstances," hot water can freeze faster than cold. "Part of the reason appears to be that hotter water loses mass to evaporation, and because it has less mass, less energy is needed to freeze it." And that is what's known as the Mpemba Effect.... More

Pre-Packaged Spring Water Ice Cubes

Print magazine's "Consumption Issue" takes a look at Ice Rocks, prepackaged spring-water ice cubes. They are: ... hermetically sealed, perforated cube trays of spring water. Don't let the name fool you—these cubes still require freezing, only the first hint of egregious over-consumption inherent in this product. Besides the plastic trays, the package includes peelable lids and a secondary structure with high-gloss UV coating for a wet look. Worst is the slogan: "The New Ice Age." ... Even if you made the argument that you didn't want plain ol' tap-water-based ice mixing with your precious bottled water or with your cocktails, wouldn't you be better off freezing the bottled water of your choice in your own ice trays? icerocks.com... More

LA Times Food Section Roundup: Crepes, Ice Cubes and a Chef's Conference

Regina Schrambling on the third Identità Golose, The taste of things to come: At a most unusual chefs' conference, great ideas trumped pomp and pretention: "There were chefs quoting Kandinsky and Lars von Trier as comfortably as they evoked Escoffier. There were chefs filling balloons with spices to pop over dinner plates, and chefs demonstrating how to flavor the bread crumbs so ubiquitous in Italian cooking with lime zest and syrup. They were using all the new-wave toys — agar-agar and sous vide and digital thermometers and no end of Pakojets — but they were also sharing discoveries as basic as this: Baking butternut squash or sweet onions on a bed of rock salt will concentrate the flavor and texture."... More

Pig Appetizer before The Big 'Cue Fest

In pig eating training for the Big Apple Barbecue Block Party, I ordered the porchetta panino at Il Buco at lunch yesterday. Just unbelievably deliciouso! Succulent, oh so tasty, and supremely porky. Tomorrow the Block Party begins. The weather looks... More

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