Which Glass to Use for Which Drink and Why

You’re going to have some friends over for a cocktail housewarming party. No problem, you think to yourself, I’ll just pick up some glassware at Crate & Barrel. You get there, and panic sets in. It’s an absurd, transparent cornucopia of tumblers and flutes and who knows what else, in every conceivable shape and size. You weren’t prepared. Pay attention now, and you will be.

Source: Which Glass to Use for Which Drink and Why

What about a mason jar?

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When Life Gives You Lemons… 11 Uses That Aren’t Lemonade

Source: 10 Amazing Ways to Use Lemons

My list goes up to 11 ūüėČ

The closest related to food was stain removal from plastic containers. ¬†The rest are polishing or cleaning related. ¬†Which makes sense – like vinegar, citrus is mildly acidic, organic and non-toxic. ¬†There’ve been studies that suggest vinegar is better than chlorine for cleaning.

#11: limoncello (Italian lemon liqueur) Рexcellent recipe.  Ideally you want Meyer lemons and grain alcohol (Everclear), but vodka (zero malt Scotch) works.  Limoncello recipes only use the zest (not peel/rind Рread here for the difference), so you can use the lemon for other things.

There is a “low” dose of vitamin K in lemons. ¬†But lemons are not the sort of thing many are going to over-consume ūüėČ ¬†I don’t have details, but I suspect the vitamin K is in the zest, as with most citrus fruit.

Ice Cubes: Shrinkage, Bad Taste and Freezer Burn

Why do ice cubes in my freezer shrink over time?

In a word: sublimation. It’s a phase transition where a solid goes directly to a gas/vapor, with no liquid intermediate phase.¬† Fun fact: evaporation happens at that temperature as well. That’s how very cold places like the North Pole still have snow storms.

Evaporation and sublimation are not synonyms – there’s a meaningful difference.¬† Under normal circumstances, a phase transition would be solid to liquid to gas, while sublimation is solid to gas without the stopover in the liquid state.¬† Specific conditions which have to be met in order for sublimation to occur.

Why do “freezer burned” ice cubes taste bad?

A freezer isn’t at a constant temperature. Other things in the freezer are sublimating as well. The liquid inside the frozen peas… that mystery meat in the back you’ve forgotten about… etc. Trace amounts are being refrozen into those ice cubes. You’re tasting the flavors of various spoiled things.

It starts as soon as you put the ice in the freezer as water.¬† You can minimize the impact by putting the ice cube tray in a bag, and using filtered/demineralized water.¬† But ice is porous, as is plastic. If it sits long enough, everything but probably glass will absorb odor.¬† So you’re probably best to prepare a tray before you need the cubes.

What is freezer burn, exactly, and how does it happen?

It most commonly occurs with frost-free freezers.

On a regular basis, freezers will heat up the walls so any frost build-up melts. During this time, the outside layer of anything in there can melt a little.¬† Once the defrost cycle is done, everything refreezes – usually with a fresh layer of condensation from the temperature bounce, which will damage the cells in the food over time. Ice cream will taste icy and bland, frozen peas will get mushy, etc.¬† A chest freezer doesn’t do this, and so you see much less freezer burn.

 

Why Beer Isn’t Sold in Plastic Bottles

Plastic as a material has pretty much changed the way we live our lives- it’s cheap, can be molded into practically any shape and is, for the most the part, easily recyclable (when people bother to). So why is it that we still use glass bottles and cans to store our beer in? Is it to do with aesthetics? Taste? Or is there another factor at play?

Article:¬†Why Beer Isn’t Sold in Plastic Bottles

It’s not covered in the article, but a plastic container might make for a faster cooling beverage. ¬†The material is less thick than glass, so less time cooling the material before getting¬†to the liquid inside. ¬†But it’d also be quicker to warm when you have it in your hand…