Clear Ice Cubes – Secret Ingredient

For the love of ice cubes that we al need so desperatly in the sumemr time. Whenever I ran to my freezer, I got out those milky, cloudy looking ice cubes. Well, the purpose is clear, but may’n, what a difference it is, if you pull out crystal clear ones for your refreshment. Eyes always eat as well. Ever wondered, how to make those clear ice cubes? They come in all shapes and sizes, at the 60Hz bar in Berlin it’s a sexy, crystal clear ball of ice in your Old Fashion, made with elaborate ice machines. Other bars even go the extra mile with hand-carved ice. I’ve seen it all. the problem with cloudy ice cubes can be seen immediatly, the look is less appealing than those cubes bouncing up and down in every whisky commercial. And they also say, that cloudy ice melts faster than the clear, professional-grade ice.
I tried it to make some in London at my friend’s place and wish I had filmed it. It worked like 89% based on the video below. Why not 100% I really can’t tell, but it doesn’t matter if your ice cubes are made by boiling the water first, or using distilled water and boiling it twice. What’s important, the only and secret ingredient is time! Ever notice as a kid or seen on pictures and movies the glass-like quality of icicles hanging down drainpipes and trees. The reason why icicles are so clear is the slow speed with which they grow. Air simply doesn’t get trapped inside, when ice gets frozen slowly, layer after layer. You don’t get these unwanted bubbles and no cloudy effect.

Try it at home, decrease the freezing rate of your ice. Slow down your freezer you can simply use a small insulated cooler which you place inside your freezer; anything inside that cooler will cool down much slower, giving air bubbles a chance to escape before they get caught by the ice. If you are more like me, a visual person, go with the video below:

1. Get a small, insulated cooler you can fit inside your freezer.
2. Get plastic molds. You’ll use these to freeze your chunks of ice.
3. Put the molds into the cooler, arranged into lines.
4. Fill the entire cooler with water, so that the molds are flooded. Put the cooler into the freezer with the lid open or removed.
5. Wait until the block is frozen all the way through. Yes, it’s a slow process. Then remove the cooler and the ice block inside. (If it sticks, let it thaw a little.) Set the block in a clean plastic bucket, and leave it out for an hour or so to let it temper.
6. Cut out the molds. Using a serrated knife, carefully score the block in between some molds. Use a mallet on the back of the knife blade to carefully split the ice. If it’s starts cracking like crazy, let it temper a little longer.
7. Once the molds are free, you should be able to slide the blocks of ice out of them pretty easily. If they don’t come out easily, let them warm just a little. The ice that comes out should be almost perfectly clear. There may be some clouding at the top, but this can be cut out using the serrated knife method in the step above.

You can check the Facebook of clear-ice.net

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via bartenderschool

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