Home Cooking

High Quality Ice [moved from SF Bay]


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Home Cooking 8

High Quality Ice [moved from SF Bay]

westbayjane | Nov 27, 2012 07:23 PM

I have been trying to make better ice at home--larger than average cubes, solid, no air bubbles--like you get these days in your trendier bars, to keep cocktails at a nice temperature without watering them down too much. It ain't working. The interwebs tells you to boil water (twice), distill and/or de-ionize it, freeze the water slowly, vibrate the trays (yes, I tried that how you think I tried that and now it needs new batteries), and/or shrink wrap the top of the trays. Results? Bubbles, bubbles, bubbles.

So I post the queries, is anyone else having better luck with their home water freezing experiments, and/or does anyone know where you can buy weapons-grade ice in the Bay Area?


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