Is is really so important for a drink? Is there a difference between ice and is means appearance real something? These are questions I never really have given a thought, but if you consider also this gives it, give it food for further thought.
For ice as such, has a great significance in bartender world, in addition to this, as we assume as self-evident. In this blog I will review the areas, which might at first hand the works as general knowledge, but if you think about it, actually hiding a lot more behind it.
Ice is important because it gives the cocktail/drink the temperature of the must have, but at the same time as it affects also the various flavouring shades in drinken. By, among other things. to Shake a drink consisting of vodka, cool spend much so that the taste is less prominent than it actually would have been without the cooling effect, it is inter alia an advantage if you want the taste nuances of the other ingredients or spirituøse to come forward.
Also thinning song also drinken out, in an extremely small amount when you shaker, but in a larger scope while you drink. Here there is a big difference on which mixed ice cream you use. mixed, melts crushed ice significantly faster due to the molykulære structure is less stable and fast in it, came at the ice cubes.
First day of CSC (Copenhagen spirits and cocktail) trade show in Copenhagen in forengående month, there was held a extremely interrasant lecture on what Perfect is was and how to produce it.
The seminar was hold by the United States Bartenders and mixologer Don Lee and Alex Day, as are some of the best-known names in American and international bartending.
One thing that is EXTREMELY important for the perfect ice is how it is made. Perfect ice must be as clear as possible, this has not so much with the cooling effect to do, but more the appearance. Freezes/doing it incorrectly can you risk the ice, the emergence of pollution in the ice, in the form of tiny air bubbles which can be seen that there are small white spots in the ice.
Eventually there came various producers who understand how important quality ice is and started to experimentere with it while providing a super product. In addition to being able to deliver a clear product, then have we got so much innovation that we can design the ice just as you want. in this way, a Japanese company, among other things. developed a technique that makes it possible to creates an ice cube shaped like a sphere, a heart and even an ash bear!!
Inter alia Becomes ice from Vip-ice made by freezing ice in a "moving" mode, thus avoiding that the oxygen will be trapped inside the ice, and thus the white spots occur.
For ice as such, has a great significance in bartender world, in addition to this, as we assume as self-evident. In this blog I will review the areas, which might at first hand the works as general knowledge, but if you think about it, actually hiding a lot more behind it.
Ice is important because it gives the cocktail/drink the temperature of the must have, but at the same time as it affects also the various flavouring shades in drinken. By, among other things. to Shake a drink consisting of vodka, cool spend much so that the taste is less prominent than it actually would have been without the cooling effect, it is inter alia an advantage if you want the taste nuances of the other ingredients or spirituøse to come forward.
Also thinning song also drinken out, in an extremely small amount when you shaker, but in a larger scope while you drink. Here there is a big difference on which mixed ice cream you use. mixed, melts crushed ice significantly faster due to the molykulære structure is less stable and fast in it, came at the ice cubes.
First day of CSC (Copenhagen spirits and cocktail) trade show in Copenhagen in forengående month, there was held a extremely interrasant lecture on what Perfect is was and how to produce it.
The seminar was hold by the United States Bartenders and mixologer Don Lee and Alex Day, as are some of the best-known names in American and international bartending.
One thing that is EXTREMELY important for the perfect ice is how it is made. Perfect ice must be as clear as possible, this has not so much with the cooling effect to do, but more the appearance. Freezes/doing it incorrectly can you risk the ice, the emergence of pollution in the ice, in the form of tiny air bubbles which can be seen that there are small white spots in the ice.
Eventually there came various producers who understand how important quality ice is and started to experimentere with it while providing a super product. In addition to being able to deliver a clear product, then have we got so much innovation that we can design the ice just as you want. in this way, a Japanese company, among other things. developed a technique that makes it possible to creates an ice cube shaped like a sphere, a heart and even an ash bear!!
Inter alia Becomes ice from Vip-ice made by freezing ice in a "moving" mode, thus avoiding that the oxygen will be trapped inside the ice, and thus the white spots occur.
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