It was very hot recently in our part of the world, so we spent more than the usual time breaking out the ice trays. With ice at the forefront of our kitchen, an article at SeriousEats by their food science columnist, Kevin Liu, hit the proverbial spot. In 5 Myths About Ice, Debunked, he explains why the following 5 preconceptions about ice are wrong:
- Cloudy ice does not necessarily mean it has impurities - and you can make perfectly clear ice from tap water.
- You can add ice to aromatic, strong liquors like Scotch without diluting the flavor.
- Larger ice cubes are not necesssarily better than smaller ones.
- You don't have to shake egg-based drinks before you add the ice.
- And, for all you James Bond fans out there, it's questionable whether shaking a martini "bruises" the gin.
Skol!
2 comments
janeflan
sir_ken_g
If the idea is to chill the drink smaller is better because there will be more direct contact with the liquid for the same amount of ice. Larger surface area.