tag:blogger.com,1999:blog-3940010684303946553.post5836243600574491569..comments2024-03-25T01:33:44.262-04:00Comments on cocktail <strike>virgin</strike> slut: :: kinetics of glass cooling ::Anonymoushttp://www.blogger.com/profile/10706039136777492635noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-3940010684303946553.post-23399628058295513262011-04-09T14:20:23.948-04:002011-04-09T14:20:23.948-04:00One more thing, when I want a quick chill I scoop ...One more thing, when I want a quick chill I scoop up some ice from the ice maker and then bury the ice filled glass in more ice, so it's sorta a hybrid between sitting in freezer air and contact with ice water.<br /><br />This gets 'em pretty cold pretty quick.Pantagruelhttps://www.blogger.com/profile/00334957213312236497noreply@blogger.comtag:blogger.com,1999:blog-3940010684303946553.post-968196798877432912011-04-09T14:13:49.376-04:002011-04-09T14:13:49.376-04:00Excellent follow-up! Obviously, the solutions for...Excellent follow-up! Obviously, the solutions for a busy bar are difficult, but for all of us nitpicky home drinkers with limited ice and limited freezer space, you just made our lives a whole lot better!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3940010684303946553.post-14157777566697296922011-04-08T21:50:36.491-04:002011-04-08T21:50:36.491-04:00Good points, Pantagruel. I did notice the extra t...Good points, Pantagruel. I did notice the extra thermal effects of the glass from the freezer in the kinetics of the first study. While the slopes of the linear parts of the room temperature and ice water-chilled glasses were similar, the freezer-chilled glasses provided a more horizontal slope. Meaning that it slowed the glass from warming up over time (as opposed to the initial 30-60 seconds when the drink equilibrated rapidly).<br /><br />The DOF might not take forever with ice water, but relatively much longer. I thought about expanding the studies to different glassware, but keeping each step simple was important.frederichttps://www.blogger.com/profile/17939679837071519844noreply@blogger.comtag:blogger.com,1999:blog-3940010684303946553.post-651722970921520562011-04-08T21:43:23.479-04:002011-04-08T21:43:23.479-04:00Nice work.
You mention that thinner glass will ch...Nice work.<br /><br />You mention that thinner glass will chill more quickly, which is very true but the thinner the glass the less the initial temp of the glass matters because it will have a relatively lower mass so it takes less time and energy for it to warm up.<br /><br />A thick bottomed DOF will take forever to come down to temp in the freezer, but it will keep its contents much colder much longer. There is no free lunch.<br /><br />I try to keep a few glasses in the freezer for personal use, but for entertaining that goes out the window pretty quickly.Pantagruelhttps://www.blogger.com/profile/00334957213312236497noreply@blogger.comtag:blogger.com,1999:blog-3940010684303946553.post-20618734372262395222011-04-08T18:58:23.993-04:002011-04-08T18:58:23.993-04:00If you want to save a lot of money, get the thermo...If you want to save a lot of money, get the thermometer that I did that came with 2 K-type thermocouples (Model DM6802B) that you can find on eBay for $20-25 or so shipped.<br /><br />If you want one that will hook up to your computer, it will cost you more. The CookingIssues.com website uses "a Measurement Computing 8 channel thermocouple input module (Model USB-TC, a pretty good deal at $329)" and a variety of thermocouples. No clue what software they used.<br /><br />If that's too much, go the pen and paper route. Although their input module will handle multiple temperature readings at once.frederichttps://www.blogger.com/profile/17939679837071519844noreply@blogger.comtag:blogger.com,1999:blog-3940010684303946553.post-70657959757081857362011-04-08T18:47:02.436-04:002011-04-08T18:47:02.436-04:00This is ridiculously cool! What's the thermoco...This is ridiculously cool! What's the thermocouple you used?? I really want one that I can hook up to my computer without spending a ton of money.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3940010684303946553.post-81862022204067075632011-04-08T16:39:14.822-04:002011-04-08T16:39:14.822-04:00TG - I remember reading that a few months ago. I ...TG - I remember reading that a few months ago. I was impressed at the experiment of how long ice cubes lasted once the drink is cooled (and the measurement of the shrinkage). Cool work... er, I'll leave that unintentional pun there.frederichttps://www.blogger.com/profile/17939679837071519844noreply@blogger.comtag:blogger.com,1999:blog-3940010684303946553.post-64405612862641703422011-04-08T16:32:14.141-04:002011-04-08T16:32:14.141-04:00Awesome article! I'd love to hear your thought...Awesome article! I'd love to hear your thoughts on an ice article I wrote: <a href="http://blog.tikigeeki.com/2010/11/mad-science-of-cocktail-ice.html" rel="nofollow">Mad Science of Cocktail Ice</a>. Ice is probably the least respected ingredient at a bar. I hope more bars think about it and temperature in general more.TikiGeekihttps://www.blogger.com/profile/00425235508346608095noreply@blogger.comtag:blogger.com,1999:blog-3940010684303946553.post-66533699256795910862011-04-08T16:25:56.480-04:002011-04-08T16:25:56.480-04:00Soda water also accelerates the cooling process..
...Soda water also accelerates the cooling process..<br />Great post!adrinkwithforresthttps://www.blogger.com/profile/02482544291934209541noreply@blogger.comtag:blogger.com,1999:blog-3940010684303946553.post-14640902486258859502011-04-08T15:49:34.265-04:002011-04-08T15:49:34.265-04:00Oh, right, I do add water to the ice. Just ice is ...Oh, right, I do add water to the ice. Just ice is slow. And I feel that a bit of stirring speeds up the cooling also.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3940010684303946553.post-58269631299715089592011-04-08T13:59:32.776-04:002011-04-08T13:59:32.776-04:00I first tried the experiment with just ice and the...I first tried the experiment with just ice and the results proved slower since there was less contact with the glass (I did not crack my ice, so the finer the ice particles the better). I scrapped that data and went with ice+water.<br /><br />And from the first experiment, one take home message is that any chilling will help, even if it's not to completion. So even if you finish making your drink in 3 minutes of chilling time, those minutes will help.frederichttps://www.blogger.com/profile/17939679837071519844noreply@blogger.comtag:blogger.com,1999:blog-3940010684303946553.post-37059106426308995532011-04-08T13:43:34.553-04:002011-04-08T13:43:34.553-04:00I've been perfectly happy chilling glassware w...I've been perfectly happy chilling glassware with cracked ice. I give it a stir and let it set for however long it takes to leisurely assemble the rest of the drink, usually maybe 3-7 minutes. I used to keep glassware in the freezer, but I just don't have the room anymore. Awesome post, though - thanks for taking the time.Anonymousnoreply@blogger.com