tag:blogger.com,1999:blog-3940010684303946553.post4948269334717766630..comments2024-03-25T01:33:44.262-04:00Comments on cocktail <strike>virgin</strike> slut: :: effect of glass temperature ::Anonymoushttp://www.blogger.com/profile/10706039136777492635noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-3940010684303946553.post-5025836018369527832011-04-02T22:17:20.101-04:002011-04-02T22:17:20.101-04:00I have no clue how long it would take to cool a gl...I have no clue how long it would take to cool a glass. It would depend on how hot the glasses are going in and how many times the freezer door is opened (and the cold air exits).<br /><br />Glasses have a large surface area to mass ratio so the cooling could be fast. If I could figure out how to attach the thermocouple to measure the glass temperature (as opposed to the air temperature, as it would be exposed to both), I could track it over timefrederichttps://www.blogger.com/profile/17939679837071519844noreply@blogger.comtag:blogger.com,1999:blog-3940010684303946553.post-15244728643819307442011-04-02T17:53:44.379-04:002011-04-02T17:53:44.379-04:00I love that you took the time to do this. My ques...I love that you took the time to do this. My question is this though: When you shorten the time the glass spends in the freezer, how does it compare?<br /><br />At one bar I frequent, they go through a remarkable number of glasses; on a busy night, it is not uncommon to see the dishwasher run, emptied into the freezer, and a glass from that run used within 10 or 15 minutes. What sort of effect does the freezer have versus ice water when you are looking at starting with a hot glass and can only freeze it for 15 minutes?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3940010684303946553.post-6790376188513818822011-03-29T09:30:46.700-04:002011-03-29T09:30:46.700-04:00I imagine that a frozen thick glass would make the...I imagine that a frozen thick glass would make the slope closer to horizontal and a warm thick one would make the slope more vertical. Also, an unchilled glass in the summer (no A/C) or in a crowded, hot establishment will have a more vertical warming curve than the one I presented (beside all curves tending in that direction, albeit to a lesser extent).<br /><br />If you're really comparing glass type to glass type, you'd have to assess weight of the bowl (glass minus stem and base). Destructive would be my first instinct, but we can learn from Archimedes and use water displacement instead (of a fully submerged versus partially submerged glass).frederichttps://www.blogger.com/profile/17939679837071519844noreply@blogger.comtag:blogger.com,1999:blog-3940010684303946553.post-52796496982797718282011-03-29T09:15:56.725-04:002011-03-29T09:15:56.725-04:00I wonder how different glassware would affect the ...I wonder how different glassware would affect the warming curve. For instance, would thicker glass slow the warming? And if so, would a frozen thick glass bend the curve down more than an ice water chilled one?Doug Winshiphttps://www.blogger.com/profile/11894606528560164109noreply@blogger.comtag:blogger.com,1999:blog-3940010684303946553.post-55595662728010184742011-03-28T13:08:53.115-04:002011-03-28T13:08:53.115-04:00This is why drinking in Boston is the best -- only...This is why drinking in Boston is the best -- only here would we do this. Also another reason why this is and drinkboston are the only cocktail sites a boy needs.Unknownhttps://www.blogger.com/profile/12914718458853760977noreply@blogger.comtag:blogger.com,1999:blog-3940010684303946553.post-77282329143109151092011-03-28T08:32:14.443-04:002011-03-28T08:32:14.443-04:00Devin, my laxness at chilling glasses at home (lim...Devin, my laxness at chilling glasses at home (limited space in freezer for storing glassware, not to mention the joy of spontaneity of choosing which of our new or vintage glassware; limited ice production capabilities) was what made me wonder what was the effect and was what made me do the experiment in the first place.frederichttps://www.blogger.com/profile/17939679837071519844noreply@blogger.comtag:blogger.com,1999:blog-3940010684303946553.post-68000558336355645772011-03-28T01:25:35.251-04:002011-03-28T01:25:35.251-04:00Yes, you are an incredible recipe resource for the...Yes, you are an incredible recipe resource for the cocktail community, but this—THIS—is why you are indispensable. Now, let's see if it can force me to actually chill the damn glasses. (Just a note: the phrase "an unmolested drink"—classic.)Devinhttps://www.blogger.com/profile/01456193796527039875noreply@blogger.com