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Finally, a Tool for Making Totally Clear Ice Spheres

Kevin Liu 31 comments

Are ice balls better in cocktails than standard kitchen cubes? Does clear ice melt slower than cloudy ice? In order test out the fancy new Wintersmiths iceballer, I looked further into all of these questions. More

5 Things You Might Not Know About Ice and Water

Drinks Amy Cavanaugh 6 comments

At Tales of the Cocktail, Bobby Heugel and Alba Huerta from Anvil Bar & Refuge in Houston and Camper English of Alcademics explored the role water and ice has played in drinks throughout history. Here are a few tidbits you might not have heard before. More

Iced Coffee Troubleshooting: Maybe Your Ice is the Problem

Drinks Meister 11 comments

Ever pour yourself a nice, frosty glass of iced coffee only to discover it tastes a little...off? It might not be you, and it might not be the coffee—it might, in fact, be the ice itself. More

Cocktail Science: 5 Myths About Ice, Debunked

Drinks Kevin Liu 37 comments

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

Drinking in History: How Ice Got Into Your Cocktail

Drinks Reid Mitenbuler 5 comments

The cocktail boom of recent years has us all reexamining ice, abandoning those cloudy crescents from the fridge for chunks that look like the Hope diamond and drive up the price of your drink accordingly. But have you ever wondered how ice ended up in your drink in the first place? More

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

Drinks Lauren Sloss 1 comment

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

Drinks Michael Dietsch 13 comments

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

Drinks Michael Dietsch 4 comments

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

Poll: Cubed or Crushed Ice?

Erin Zimmer 25 comments

You're at the fridge. Your cup needs ice. You reach for the icemaker and have two options: cubed or crushed (ah, if only they came in a third duck shape!). What do you choose? Take the poll! » More

How to Make Pitcher Drinks Tastier, Less Diluted

Drinks Paul Clarke 15 comments

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

Butchering A Whole Lamb, By Slow Foods NYC

New York Chichi Wang 17 comments

[Photos: Chichi Wang] Marrying honest food with a great cause, Slow Food NYC hosted a lamb butchering class this past Sunday at The Institute of Culinary Education in downtown Manhattan. Proceeds from the class benefited the Slow Food NYC... More

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

Adam Kuban 11 comments

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

Caitlin Kenney 11 comments

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

Adam Kuban 4 comments

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

Robyn Lee 3 comments

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

New York Adam Kuban 1 comment

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?

Adam Kuban 2 comments

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

Adam Kuban 3 comments

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

Lia Bulaong Post a comment

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

New York Ed Levine 4 comments

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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