(WAY)OT: Ice Cubes
Friday, September 25, 2020 3:56 PM
So far off topic, I hesitate to post this. But it's a legitimate question and maybe someone can help me out. I make ice cubes the old fashioned way, with those blue plastic trays.
I don't freeze food. There's nothing in my freezer except ice, and sometimes a bottle of vodka. I have not adjusted the temperature settings on my fridge since I bought it like 5 years ago. I never drink tap water, only bottled spring water, but for ice and coffee making, I have the "Pur" water filter on my kitchen faucet, and I change the filter cartridge religiously.
So here's my problem. Sometimes the ice freezes up nicely, so when you twist the tray slightly the cubes pop out perfectly formed. Other times, the cubes crack and shatter, leaving half the ice stuck in the tray and the rest flying all over the place. I always leave them in for at least 24 hours. I don't try and use them before they're fully frozen.
I notice that the well frozen ones seem to be more cloudy, and the ones that get all busted up are more clear. Can't figure it out. I do the exact same thing every time.
I've tried using spring water for ice, but that almost always results in the shattered cubes. I like the nice full cubes when I make martinis in a cocktail shaker.
Any suggestions?
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