posted by Dave Arnold This is the fourth Cocktail Science shaking post. The previous are: 1: Thermodynamics of chilling: why drinks get so cold 2: Temperature, Dilution, and Ice. 3: Why do my shaker cans get stuck together? We had established in Cocktail Science 2 that the type of ice (within reason) and the shaking […]
posted by Dave Arnold For an intro to our apple project, see Two Hundred Apples a Day. Though most summer apples taste no better than their year-round commercially available brethren, there are a few varieties that are a real treat when picked at their peak. Unfortunately most growers bring them to market well before they […]
posted by Dave Arnold The Results: If you don’t know Ike Jime, read our Ike Jime saga in Ike Jime Part 1 here. When we left off, Chef Suzuki had sashimied up a bunch of fish for us to taste. Unfortunately, the fish was really too fresh. The oldest fish in the bunch had been dead only […]
posted by Dave Arnold Ike Jime is a Japanese fish killing technique. The spinal cord and main blood vessels are severed at the head and tail, a long needle is pushed down the spinal cord, and the fish is placed in ice water to bleed out. Several months ago, Dave Chang of Momofuku fame called […]
posted by Dave Arnold  You’ve no doubt noticed that when you properly shake an alcoholic drink, the parts of your shaker are drawn tightly together by an internal vacuum force. Why does this happen and how big is the force? A couple of cool things are happening when you shake. First, the air that’s in your […]
