Now, this is interesting. I always was taught to use a silver spoon with Coca-Cola. But my mother always used it when I had stomach upset and the intent was to REMOVE as much of the carbonation as quickly as possible. Put a silver spoon in a glass of Coke, and it goes flat faster. I've always believed this, and now some darn French waiter throws my whole world view into a cocked hat! Grrrr!
I just went to the Harold McGee class the other weekend. We did a test and it debunked the myth of the silver spoon by measuring the carbonation after a certain amount of time with a cork, a silver spoon,a metal spoon and just left open in the refrigerator.
a friend of mine taught me this trick a year or so ago and I now use it without fail.
The whole idea of a heat sink is really interesting -- thanks. I know that the only right thing to do with Champagne is to drink the bottle down to the bottom in one quick sitting - and I do, as often as I can - but when there's a glass or so left, there's something very comforting about sticking a spoon in it and knowing that what you're doing (even if it isn't perfectly effective) is a link in a long tradition. It's almost as romantic as the Champagne itself.
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