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Do you want to know why the ice you make at home lasts less than the ones you make at bars?
Read this and discover how to make ice at home last longer.
The ones at home dissolve immediately in the drink by watering it, on the other hand, the ice from bars, gas stations or supermarkets allow us to enjoy our drinks slowly and, when the drink is finished, much of the ice still remains in the glass.
This is because the ice from bars is more compact and crystalline than the ice we make at home. The good news is that making your homemade ice last as long as the ones from bars is very easy if you keep these tips in mind.
1. Use weakly mineralized mineral water
One of the reasons why homemade ice is less compact than industrial ice is the impurities in the water, which are also partly responsible for the whitish color that homemade ice cubes have.
2. Boil the water
The other important reason why homemade cubes melt faster is because of the air bubbles that remain lodged inside the frozen mass. To prevent this from happening, simply boil the water before freezing it, let the temperature drop to 70ºC and place it in the freezer.
3. Use clean ice cube trays
If we have said that impurities do not help the formation of good cubes, a clean ice tray is essential for our ice to turn out perfect.
4. Use the suitable ice cube trays
- Silicone ice cube trays: Its flexibility allows immediate demolding as soon as you take it out of the freezer and prevents us from making the typical mistake of wetting the bottom of the ice tray with hot water.
- Large ice cube trays: The larger the cubes, the smaller the ice surface in contact with the drink, so the ice cubes will take longer to break up.
6. Choose the freezer area well
If we have a large freezer or a combi, it is advisable to leave one drawer exclusively or almost exclusively. If this is not possible, we can use ice cube trays with lid to avoid transferring unwanted odors to our cubes.
7. Let them spend at least 24 hours in the freezer
To ensure that the freezing is complete and compact ice has formed.
In short, if you want to make ice cubes at home that last as long as those in bars, get some silicone ice cube trays with holes of adequate size. Use weakly mineralized mineral water with very little dry residue. Boil the water and let it cool to 70ºC, put it in the ice tray and put it in the freezer. Place the ice cube trays in an odor-free area of the freezer and allow them to freeze for at least 24 hours before using. And remember, in our online store you have the best ice cube trays to make ice at home.
Armand FEUJEU
Very interesting.
Je suis africain vivant dans une zone très chaude. Faire des glaçons ou boules de glaces qui peuvent durer plus longtemps est une idée en or, bien que folle.
The question that I have is this cell of know-how: L'EAU CHAUDE NE VA T'ELLE PAS ENDOMMAGÉE MON CONGÉLATEUR ???
Koala Spain
Merci beaucoup pour ton commentaire et pour l'intérêt que tu portes à l'article!
Pour répondre à ta question: il est important de laisser l'eau chaude refroidir un peu avant de la mettre au congélateur, jusqu'à aviron 70 °C. If you have a glazed bac with cover and manufactured with a resistant material to the chaleur (How do we use cell phones?), it is even better.
We also give you advice about the pleasure of the bac dans the tire of the high freezer, so that the chaleur does not affect the other foods. And if possible, avoid mettre d'autres choses dans ce tirair pendant que les glaçons se formed.
Bonne chance, et n'hésite pas à revenir nous dire si ça a bien fonctionné chez toi!