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Residential "slush" machine? Noozer 08-05-2005
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Posted by Richard J Kinch on August 5, 2005, 2:47 pm


Doug Kanter writes:

> A top quality blender works nicely.

And use quality clear ice, not the cloudy tap-water-in-freezer stuff.


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Posted by Doug Kanter on August 5, 2005, 8:06 pm



> Doug Kanter writes:
>
>> A top quality blender works nicely.
>
> And use quality clear ice, not the cloudy tap-water-in-freezer stuff.

I know clear ice looks better in clear cocktails, but how does the normal
stuff affect a slushy?




Posted by Richard J Kinch on August 5, 2005, 4:59 pm


Doug Kanter writes:

>> And use quality clear ice, not the cloudy tap-water-in-freezer stuff.
>
> I know clear ice looks better in clear cocktails, but how does the
> normal stuff affect a slushy?

Being largely demineralized by the freezing process gives it a mordant
quality that interacts differently with the beverage flavoring, amplifying
it. Hard to describe. Also no off flavors from sublimating in the
freezer.


Posted by Doug Kanter on August 6, 2005, 12:50 pm



> Doug Kanter writes:
>
>>> And use quality clear ice, not the cloudy tap-water-in-freezer stuff.
>>
>> I know clear ice looks better in clear cocktails, but how does the
>> normal stuff affect a slushy?
>
> Being largely demineralized by the freezing process gives it a mordant
> quality that interacts differently with the beverage flavoring, amplifying
> it. Hard to describe. Also no off flavors from sublimating in the
> freezer.

I can see the sublimating issue. But, demineralized? I'm only up to one cup
of coffee so far, but I don't see how freezing water removes minerals.




Posted by Richard J Kinch on August 7, 2005, 12:28 am


Doug Kanter writes:

> But, demineralized? I'm only up to one cup
> of coffee so far, but I don't see how freezing water removes minerals.

Cascading water over a freezing plate builds up a slab that crystalizes the
water to the exclusion of solutes, which then have to be flushed. It is
discussed here:

http://www.truetex.com/icemachine.htm

This is why natural ice building up in running water (like a creek) is so
clear and pure.

This principle can also concentrate dissolved things like alcohol or sugar.


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