(WAY)OT: Ice Cubes
misterorange
Kamala, you're FIRED!
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?
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?
19 comments
I do not know.
But now I'm curious.
The ice gets chilled from the top down, trapping any impurities and air bubbles as it freezes leading the cloudy look.
Easiest suggestion is leave in longer. You can also buy ice or ice machine. Expensive, but something called clinebell machine supposedly makes perfectly clear ice.
NAAAASTY
That's interesting. Maybe it's the time it takes to freeze depending on temperature when I put them in?
@Eve uses silicone trays. I've seen ones that have snap-on lids. Maybe that would keep the temperature more steady, less subjected to the cold air blower?
Or maybe as @TheeOSU said, I've just got a bad case of IceyLoco. Oh jeez, I hope not.
Okay... I'm going to Amazon now.
You're right, I don't know why but I usually stack them. I've got plenty of space in the freezer. Gonna give it a try, and also try the silicone trays.
@mets1986
I'll give the distilled water a try too. I guess it's the purest form of H20.
Thanks guys.
If you fill the tray to the top it will crack.
So fill the tray about 80% with H2O and you should be good to go. Leave room for expansion.
It took me about 1 1/2 gallon of Deep Eddy Ruby Red Vodka to figure it out.
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For rocks cocktails I don't want watered down too quickly I use this. Silicone allows you to push the cube out intact.
https://www.amazon.com/WP-ICE-KC-GR-Work…