Easy Perfect CLEAR ice at Home!

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How to make PERFECT clear ice cubes at home in your kitchen.
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A lot of you have been asking me for this video and here it finally is! In this episode we learn about directional freezing and how we are all so fortunate for geniuses such as Camper English, the spirits writer and aficionado responsible for developing the method for making clear ice in our freezer! Hope you like the episode!
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Опубликовано:

26 сен 2024

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Комментарии : 598

@rasmusrw8140 5 лет назад

This is a very honest video. I really enjoyed that. Mistakes, no edits but foremost educational. I've watched several videos on clear ice but this one explained it the most concise. Subbed!

@TheEducatedBarfly 5 лет назад

Happy to hear that. And thank you for subbing!

@imanhazeri6385 3 года назад

EXACTLY

@mrmizzzerymakah8974 3 года назад

I agree, this guy keeps it real. Thanks for the explanation!

@andrewyarosh1809 4 года назад

Chef’s hands can’t feel heat, so they can grab food out of a hot sauté pan with their fingers, conversely, bartenders apparently can’t feel cold with their fingers. 👍😈

@markkidman9535 5 лет назад

Just to add to this great video: there are two processes at work. Primarily what you call “directional freezing” Is due to the fact that water’s density is highest at 4deg C. So that sinks to the bottom while the 0 deg C Water turns to ice at the top. Secondly, the mineral’s solubility decreases as the temperature decrease so they come out of solution as it freezes. Hope this gives any fellow ice-nerds some clarity (har har) and why we don’t need to do all that boiling malarkey! Keep the vids coming!

@TheEducatedBarfly 5 лет назад

Thanks for this!!!

@J.5.M. 2 года назад

science!

@eddieknowsbest 5 лет назад

I've seen tutorial videos in the past that advocate just scoring on one side and breaking the ice along that line with a mallet. I've done it that way myself for months. This morning, I tried Leandro's method, and let me say: scoring on all sides makes a HUGE difference. My ice came out in much more regular shapes (mostly - I had one weird shard break on me, but that's just life, you know?). I HIGHLY encourage anyone to try this method for carving ice blocks.

@keithklassen5320 4 года назад

"When you push a drink at somebody that's really ugly..." ok buddy that's just a low blow, I'm doing my best over here...

@jenniferpatton143 3 года назад

Keith Klassen a bartender gives you the drink you ordered. Frequently he/she pushes the glass across the bar top to you.

@illuminaut 3 года назад

@@jenniferpatton143 Whoosh. Oh look, that went right above your head.

@Federation42movies 3 года назад

Someone thinks you're beautiful. :)

@WWJPD 4 года назад

Tried this last night and it worked great. I gathered my wife and friend by whipping out a cutting board, knife, rubber mallet and gloves and said wait here 1 sec. Either it would work or they'd get a show, but it came out great. Thanks for the video.

@KeenanKelsey 5 лет назад

Ive been making clear ice for a while this way. I like to let the entire cooler freeze and repurpose the cloudy section of the ice block for large cubes for shaking. I would suggest to use a cheap but thick saw from harbor freight or somewhere to score the ice block and use the mallet/hammer/meat tenderizer to cut it with. The saw can cover the whole length of the ice block without having to move it.

@aaronlosky Год назад

I use a Yeti cup , depending on how much I fill it that determines the size of the ice cube , makes perfect fit for whisky glass and longer cylinder for tall or my absinthe set up.

@dayknowsalchemy 3 года назад

I love functional aesthetics. Whenever people ask, I always let them know that clear ice is as dense as ice can be (even though it will still be less dense than liquid water), which is what keeps it from melting as fast as impure ice. The fact that it's clear is a result of each H2O molecule orienting into a literal crystal lattice (which is why it's so easy to tap and cut cleanly the way it does...pending it's tempered!).

@NorekXtreme 2 года назад

Can you explain tempering and how it happens in ice? Not entirely sure I understand the concept

@mags_1977 2 года назад

@@NorekXtreme it’s like in baking when you “tempure” your eggs so they don’t scramble. It’s basically just bringing the ice down to the correct temperature so when you put into your cocktail, it doesn’t shatter or crack from the shock of the warmer liquids

@groglordsdotcom4624 4 года назад

Nothing better than clear ice! Rock on!

@lrvogt1257 Год назад

I bought a roughly 12x5x5 clear ice tray that makes eight, 2-inch clear cubes and it works well. It's a little hard to get them out so I save the cubes in a zip lock bag so they are easy to use when needed. You get the tray out and the impurities are below it so you can just knock or melt it off. They really do look better and they taste better without the impurities. It looks festive to freeze a cherry or piece of lemon or lime in a cube.

@RupertFoulmouth 4 года назад

Informative presentation. I learned how to make clear ice. I also learned I do not care enough to go through that much effort. I salute those with the passion and drive needed to take these steps.

@ManInArea 2 года назад

Thank you for this. I’ve tried a couple different methods and yours is by far the best. 24 hour freeze and let the water temper it makes for the easiest cut

@hunterbhyped873 3 года назад

The aesthetics have inspired me

@Barprints 3 года назад

Shows the person serving you put some extra thought into it!

@scottoller9319 5 лет назад

I’d actually love to see your process of trimming down the different styles of cubes/rocks you make, maybe in an “advanced clear ice” video. I really like the more rustic/jagged cubes you sometimes use. I tried replicating them by kind of just whacking a cube all over with a knife in a random pattern.

@TheEducatedBarfly 5 лет назад

Sorry, late reply. We're going to do some carving episodes soon :)

@LoftOfTheUniverse 4 года назад

@@TheEducatedBarfly I'd like to see the rest of the steps so I know what it should be like

@BarkeepsChoice 3 года назад

This is great. I used to be in charge of ice prep at this one bar I worked at. I used to have a method of freezing 2 large Coleman coolers and chopping one down every day during lunch service. People always enjoyed me cutting a clear cube then using that in their old fashioned! Cheers!

@Barprints 3 года назад

That's intense! But the look on your guests faces' I'm sure was worth it.

@mildlydazed9608 5 лет назад

So now I can become an Ice farmer one day.

@TylerJMacDonald 4 года назад

It ain't much, but its honest work

@SusanBullockUberGrams 4 года назад

Lol

@vedawsm 4 года назад

😊

@sagarsonkambale5017 3 года назад

JosGhost Healthfully c G

@luissan515 3 года назад

True that. I have an ice farm all set up. Getting ready to make millions off my clear ice industry.

@f00dify 3 года назад

I’m glad I got around to watching this video. I got some good insight into why silicon ice molds don’t work when making clear ice. On another note I always find myself trying to think of new words when I watch these.

@Ryokamazaky 4 года назад

my Japanese supervisor(bartender as well), told me that ice bubble affects shaking the cocktail. More air bubbles the easier the ice breaks inside the shaker and will ruin the cocktail taste, I agree with that. i practiced to use crystal ice and "dirty ice" to shake 2 same drink, the dirty ice breaks after 5 movements, but crystal ice is still at the same shape even after several time of usage.

@tero8971 4 года назад

Put a hole in each side of ice when draining. It allows the water to exit one side, and air to enter the other.

@Nontouchable 5 лет назад

Awesome dude! I usually let my ice sit for about 60+ hours in my selfmade box, the insulation is a little bit too much.. But when cutting the block I found that always cutting in the middle gives me the best cuts since the force of my hit is distributed more equally on the block. That way I can really control my cuts much better.

@JoseSoto-zl4cj Год назад

Love it. :) oh, you can boil the water remove the particles and put to freeze. This way you get more crystalline ice.

@alexanderbertallo1995 4 года назад

I've never seen anything like this before... Fascinating... Thanks for sharing...

@Martian_Secret_Agent Год назад

Just to add to your intro a little…there are further benefits to clear ice, not only aesthetics: first, clear ice melts a tiny bit slower, there’s a few RU-vid videos showing the differences by weighing ice at different times during a melt, maybe 5-10% slower melting. Second, clear ice discolours the drinks slightly less also. Try a nice clear whiskey, single large clear ice cube vs single large cloudy cube. After some time remove the pieces of ice, you’ll see the clear ice leaves the whiskey much clearer also!

@lukaszlanginger 5 лет назад

I literally just did this 5 mins before watching this video, now enjoying my happy hour gin tonic with a large cube :)

@clancywoodbine5343 2 года назад

Your explanation about the why reminds me of my time working in kitchens - in France chefs say "on mange par l'oeil", which chefs elsewhere translate into the adage "We eat first with our eyes." A beautifully presented dish or drink invites you into the present moment and gets you to pay attention, and primes you to appreciate it more fully with the rest of your senses than you otherwise might have. A drink that looks pedestrian, on the other hand, will be consumed as such

@mropinion6903 5 лет назад

110% sure it is impossible for y’all to put out a video that isnt spectacular. I plan on becoming a patron in the coming days; thanks so much for the loads of interesting info and delicious drinks Leandro (and Marius). Here’s to many more! Best content of it’s kind on the net

@TheEducatedBarfly 5 лет назад

MrOpinion thank you! Glad your loving the videos!!!!

@OsamaTheMamaLama 4 года назад

"I'm not gonna force you guys to watch me carve this whole block " ::proceeds to cut the whole block:: XD Love your rendition of clear ice though. Thank you for sharing!

@martinh88 4 года назад

I guess he meant cutting it into little pieces rather than three chunks.

@Drchangerx Год назад

Very nice video. I didn't read all the comments, so this may have been addressed. Once you have scored the tempered ice, you need to strike the cleaving knife with some force. You don't need to destroy it, but you need force that will cleave with one strike. Simply tapping until it cleaves opens the door to alternate cleavage lines. Ice is crystalline, like a diamond (but not exactly a diamond). Force less than the perfect amount opens the doors for less-than-optimal results. I have been making ice like this for some years now and these have been my results: don't tap...strike with controlled commitment.

@lmontes09 4 года назад

Great video. I prefer to keep the long strips and cut them as needed. This avoids the sticking problem folks seem to run across. My guest seem to like watching me do this.

@poodapooda7899 4 года назад

Lemme drink that cold water u just poured out 😂🤦🏽‍♀️

@corytoews5222 4 года назад

We actually did this! It's gross! If you think about it, it makes sense though. It's normal water, but with concentrated impurities XD

@xenaswolf 4 года назад

Wow I learned alot today! Ice expands when it freezes, water is liquid and ice is frozen! I'm b aked and the comments below are killing me ROFLMAO!

@ethanoyamawang 5 лет назад

Leo is the most friendly bartender I found on youtube !

@TheEducatedBarfly 5 лет назад

Thanks Ethan!

@thesteezefactor99 5 лет назад

Check out Steve The Bartender! Super nice aussie guy haha

@TheEducatedBarfly 5 лет назад

@@thesteezefactor99 Steve's great. He just passed 100K subscribers, go celebrate

@iTurtle97 4 года назад

Ethan Wang check out bar talks & cocktails, that guy is super nice

@diffy9036 4 года назад

and you are the dumbest guy on youtube xD

@simplecircuit 5 лет назад

What a coincidence. I just moved into a new place with nothing in the freezer yet. So I’ve been doing this nonstop for the past couple weeks. It was one of the things that I was super excited about.

@owenhorne8770 2 года назад

wow! this is way more science than I thought it would be. I would rather find a place with Vapshot machine and have fun!

@cocktailgruppen8319 4 года назад

Agree 100%, clear ice is so important. 👍🍸

@johnnybeanz1296 5 лет назад

I love the counter space-liquor, books, fruit. The trick with ice making is don’t leave it in the freezer too long or it won’t work. You should see the top frozen but see a big air bubble at the bottom. Not frozen solid.

@TheEducatedBarfly 4 года назад

correct, but sometimes you forget and time flies. And then you have some ice for shaking :) But it's a little bit harder to cut the block when its frozen solig.

@johnnybeanz1296 4 года назад

The Educated Barfly if it’s frozen solid it’s really hard to get out of the cooler. I guess let it sit there for a few hours and partially thaw.

@DaisyBeach23 Год назад

Or lordie this seems like a lot of work. You are a true master at your craft.

@rscottrogers 4 года назад

Just made my first batch with this method and it worked perfectly. Thanks! Sixteen clear ice cubes in the time and effort it used to take me to make three clear ice balls with an ice mold. But question: Do you have a source for, or just a name of, the knife you used? My old serrated bread knife didn’t work as well as I had hoped it would.

@TheEducatedBarfly 4 года назад

The knife used is from Smart & Final, but our tool sponsor Barfly makes a great knife with their parent company amzn.to/2rnNYaU

@rscottrogers 4 года назад

@@TheEducatedBarfly thanks!

@nicolaslockheimers Год назад

Congrats on the clarity, but just to be sure, it does have a lot of little bubbles that look to be inevitable, correct?

@WhiteBloggerBlackSpecs 3 года назад

Cocktails are expensive good presentation you get your money's worth

@GuitarD30 4 года назад

I get the point and the nice look of a big clear block of ice in the hipster bars. But I always always prefer regular small rocks to the huge block in all cocktails

@Refat_swordfish 4 года назад

I get that... I did that too, but when i tried bigger cubes I realized how much faster small rocks melt and dilute (spelling, I´m Swedish) the drink. Not that important in drinks that already are diluted with soda or something similar, but in a cocktail, like an Old Fashioned, it really makes alot of difference. :)

@philipraimondo 4 года назад

next time take a silicone 2 inch cube mold and drill holes in the bottom of each cube. Place this in the same cooler with the same water for the same amount of time. When you pop out the mold you will have perfect sized cubes that are 100% clear since you directed the air and impurities out the hole you drilled in the mold.... eliminates all the extra work, cutting and the sanitary issue of over handing the ice.

@BrickFilmsCinema 5 лет назад

Coping saws work really well to cut ice!

@adamkorekach9936 4 года назад

What about a DWS780?

@amykruse6969 5 лет назад

Completely agree on aesthetics that clear ice brings. It might not be proper, but we have a large beach towel underneath our cutting board when we cut ice.

@TheEducatedBarfly 5 лет назад

good for catching spilled water.

@bobbyrosedoesthings35 4 года назад

great channel my friend, I just got my stepfather a ice sphere mold and he loves it.

@DrivingWithJake 5 лет назад

Love me some clear ice it makes some drinks look extra special. Seen this a million times however still had to watch your video on it. Maybe I should also make one :D

@TheEducatedBarfly 5 лет назад

You should make a couple of blocks.

@peacecoyote1592 4 года назад

FYI for you home-bar, cocktail enthusiasts: I found that in a 7.6 cubic ft Galanz brand retro refrigerator, the freezer is able to produce nearly clear or completely clear ice cubes using standard plastic trays. I've used the same trays in other freezers with the same water and the cubes came out cloudy.

@KurtStoll 4 года назад

How do you store the ice in the freezer? Do you put it in baggies, a piece of tupperware, or what? Thx in advance!

@TheEducatedBarfly 4 года назад

I keep it in a plastic container

@SynthiaVan 3 года назад

Dude's like me in the kitchen: _drops knife on floor_ *puts it back away* _pulls out a tray_ *it's dirty, uses anyway* _takes water to the sink_ *spills half on the way* This is why I'm not allowed in the kitchen 😂 . Just for fun: _"The cooler insulates the sides of the ice."_ *rubs cooler to warm the ice*

@markjenkins1217 5 лет назад

Truly this is a important content.

@TheEducatedBarfly 5 лет назад

Gives any rocks cocktail a cool touch

@Shigella4U 4 года назад

Thanks for this informative video! Tried this method last night, and it worked out great. Gonna start building up a collection of cubes/columns haha. I nearly bought a $32 clear ice mold, but this is much more affordable/produces much more ice than a mold would.

@tgottwalt 2 года назад

Clear ice, besides being more aesthetically pleasing, is denser than cloudy ice. This means it melts slower and more consistently. Better for drinks!

@TheEducatedBarfly 2 года назад

Don’t I know it

@Amazingcrunches 2 года назад

I love cloudy ice this was cool

@cliffbower4210 4 года назад

My friend was telling me about @clear ice@ this weekend. I had no idea it existed, thanks for the video, I'll be making some soon.

@gregsteller8074 4 года назад

If you were making this at your bar would you use large coolers or just a lot of smaller ones? Also, would a beer walk-in cooler set to 28 degrees be cold enough to make the water freeze over the course of 24 hrs still? I presume if you use larger coolers it would take longer to freeze as well? I know very little about the bar segment of the restaurant world, I've always been in the kitchen myself. I'm getting ready to open a small restaurant/bar and am trying to catch up on the other half of the restaurant real quick by watching all of your videos. Thanks for the quality content.

@_KKami 4 года назад

10:55 of making ice. Thank you youtube reccomended

@MichaelPace2.0 4 года назад

I love clear ice!

@briancurtis6022 Год назад

You can get serrated knives at... did you say, "Smart & Final" (8:35)? Is that a store?

@leahposer 4 года назад

Great explanation! Much better seeing it done as opposed to my book. Side note: most butchers sharpen knives 👍🏼

@TheEducatedBarfly 4 года назад

I sharpen my own knives except serrated ones which I take to a pro :)

@lesliebowles3649 2 месяца назад

Would working with gloves be an option? Or would that ruin the ice? Also working on a mat so it’s not so slippery on the board? I was holding my breath hoping you didn’t cut yourself….. I know ….experienced and professional. Great instructional video.

@karimelzein9115 4 года назад

Thanks for a straight to the point video

@ryanfox5357 5 лет назад

I like to let it sit for 2 days until it's completely frozen solid and use the bottom half for crushed ice

@sneakhead13 5 лет назад

Ryan Fox only issue with that is the water at the bottom is usually concentrated with a lot of off flavors. I use tap water for mine, and the tap water is decent here, and the water that comes out of the bottom is gross

@ryanfox5357 5 лет назад

@@sneakhead13 I use filtered water and then boil the shit out of it, plus if you freeze hot water there is less gas in it. Comes out all right.

@sneakhead13 5 лет назад

Ryan Fox we’ll filtered water is definitely better. Problem with boiling it is you are evaporating all the good stuff. The purest water will evaporate first I believe. I’ve found all the extra work of boiling and buying filtered water etc etc is not worth the effort. I just use tap and make all my forms of ice from the clear stuff.

@MW-gh1mo 4 года назад

It's not just the fact that it is clear. It is beneficial to have 1 really large piece of ice, rather then many, as it will melt more slowly, so your drink doesn't get watered down as quickly.

@emilysatterlee6573 4 года назад

Yes but he saying do it this way instead of using the large ice cube trays that leave the ice cloudy

@michaelorlina2442 5 лет назад

anyone have tips of storing the ice in the freezer once theyre all cut? might they freeze together if placed in a ziplock bag together? thanks in advance.

@scottoller9319 5 лет назад

Michael Orlina yep i do ziplock bags to keep freezer odors out (even though my freezer is mostly ice at this point lol). i’ve found that if you open the freezer and shake up the bag every 5 minutes or so for the first half hour after cutting, it keeps the wet cubes from freezing together. or you can just wait about half an hour and then use a knife to wedge apart any pieces that are stuck together. it gets much harder to separate them after a few hours of freezing.

@aaronchinault9513 5 лет назад

I spritz them with a little vodka, it helps to prevent them from sticking together. If they do stick it will only be a little bit and easy to seperate.

@James-yy4vl Год назад

Newbie here. Can you then put the ice blocks back in the freezer for future use or do you have to use them right away for them to stay clear?

@TheEducatedBarfly Год назад

Yep put them back in the freezer and store them until you need em

@d.murray9567 4 года назад

I noticed you removed the lid from your cooler. Does leaving it on impact freezing time?

@TheEducatedBarfly 4 года назад

Yes, leaving it on will not work. You need to top exposed to the cold while the sides and bottom are insulated so that ice freezes from the top pushing everything downwards.

@1xayekim Год назад

If you take the box out and just let it temper for 15 minutes or so you can cut way easier and cleaner.

@qiubaomi 4 года назад

interesting to see the ice cutting part

@richard_lindsay 2 года назад

What temperature is your freezer? After 24 hours my entire cooler is ice. Using the exactly same Coleman one as yours.

@playerkingofnewyorkcity2581 3 года назад

Does freezing time matter? I heard someone talking about a ice ball that’s been frozen for weeks melts slower that a newly frozen one. It doesn’t make sense to me from a heat transfer standpoint.

@DMariaLR 3 года назад

Wow! Beautiful ice.

@Barprints 3 года назад

Makes all the difference! Looks great, melts slower. Perfect!

@LovingAtlanta 4 года назад

👍Awesome. Thanks for the demo. I’m obsessed with clear ice. It’s a lot of work. If a person makes these at home, that person will have to really love/like the people they make them for , self included. 💞

@johnmatthewdraffen3184 3 года назад

After you cut your cubes can you just store them in a Ziploc bag in the freezer and they last for a good while?

@TheEducatedBarfly 3 года назад

Yes you can

@Lv-nq9qz 4 года назад

I heard that boiling the water before putting it in the freezer gives you clear ice too, you can even pour it directly into molds as long as they're heat resistant (I think you let the water cool first though)

@TheEducatedBarfly 4 года назад

We're going to do a test with all the different options, but generally from what we've read the boiled water theory has been debunked.

@mmarksz86 4 года назад

Boiling definitely helps because it removes some of the trapped gases, but it isn't as effective as the cooler method. Good alternative if the cooler method sounds like a hassle.

@MrWizardjr9 2 года назад

@@mmarksz86 boiling it also makes it freeze faster unintuitively

@p4rk1n0 4 месяца назад

What do you mean exactly when you say make sure it’s tempered? Also, I’m wondering with all that liquid you had, can that not be left in the freezer for longer so the whole block is solid? Lastly, I’m assuming you can cut the ice up and then put back in the freezer for later use and it won’t go cloudy?

@TheEducatedBarfly 4 месяца назад

1. Tempered means the ice has sweat (melted a little) when it’s just out of the freezer it’s very brittle 2. Yes but the bottom of the block will be cloudy, the cloudiness forms last and with directional freezing it gets pushed to the bottom of the block. You can cut it away if you prefer that method. Takes a little under 48 hours to freeze completely. 3. Yes put it back in the freezer it won’t go cloudy

@p4rk1n0 4 месяца назад

Interesting, thanks for the reply. Stupid question, with the cloudy water leftover, can this be purified to be refrozen? Like boiling it for example?

@first2summit Год назад

Here's a really easy way for single serve - pour room-temp water into an insulated pint cup, freeze overnight or so, take out and let defrost and you'll get a puck of clear ice.

@Khether0001 5 лет назад

well, you could use tiny light sabers too, but they get slippery and you might lose a finger...

@R3troZone Год назад

I carve my ice on a rubber bar mat. Holds the ice steady and collects all the melt water.

@bushwood1676 5 лет назад

Glad my OCD doesn’t extend to ice.

@rcomo520 4 года назад

That's hilarious!

@Vikkk07 Год назад

Hi Leandro ! i've bought a cooler ( the same as in the video ) But i do have a just tiny clear ice from the whole cooler, around half the size that what you have. Does the temperature of the freezer mater ? Maybe it's about that Thanks for video

@TheEducatedBarfly Год назад

Yes temperature matters if the temp is too low the water will freeze too rapidly not allowing it time get clear and push impurities and gasses down. So what you need to do is raise the temp of your freezer as close to zero as you can maybe -3 Celsius tops and you should get a good result

@jimhavoc 4 года назад

Q: Why would someone want clear ice? A: Presentation.

@coolandtrending 4 года назад

Not sure about the thought of someone's hands and fingers all over my ice. I'd prefer a more sanitized drink with regular ol' ice.

@briand.1694 4 года назад

Yes, but it also melts slower as it has less surface area. All the little bubbles create a rougher surface which creates more surface area so it melts faster. The same reason why regular "small" cubes in a drink will melt faster than a single large cube. But for sure, it does make it look a lot nicer.

@briand.1694 4 года назад

@@coolandtrending You think the food you eat at a restaurant doesn't have peoples hands all over it?

@coolandtrending 4 года назад

@@briand.1694 - Lots of places nowadays, you can see the people cooking the food wearing gloves. And yes, it probably does, but this ice FOR SURE has someone's hands all over it. Ewww.

@1daxwood 4 года назад

Omg....so cute how he says "tiny little bubbles"😆 7:35

@roccomac8943 4 года назад

I’ve always loved the look of clear ice but figured it wasn’t worth the effort for a drink at home. After weeks of being stuck at home, I know what I’m doing tomorrow.

@TheEducatedBarfly 4 года назад

it really doesn't that long and its worth it. Use hot water, we've been doing some test on that and it comes out clearer, less bubbles. We're going to do an updated ice video.

@roros2512 2 года назад

excellent work. is it any way to make the ice even clearer? how can I get the one percent left? thanks

@redpenink12 5 лет назад

Thank you for all your videos showing us these different drinks and it has really enriched my life for the better lol

@DeanRendar 4 года назад

I use the filtered water from vending machine stations for 30 cents a gallon for drinking and fill a rectangular Tupperware that fits in the freezer maybe 1/2 the size of your finished block, and it comes out clear fully frozen too, a day after, I just run hot water over the upside down tupperwear till it melts a little to fall out, then stab away at it at the bottom of a clean sink and come out with clear wedge pieces just stabbing randomly. Yours look more uniform and worthy of a $18 cocktail mixologist designer fee though.

@tic1tac2toe 4 года назад

Tempers bartenders make the best tempered drinks. Did you notice that being tempered allows you to temper your response? Making sure the ice is tempered is just as important as you being tempered. I like the word temper

@ericwong3868 4 месяца назад

Sorry I may have missed it but what is fully tempered ice?

@WhiteBloggerBlackSpecs 3 года назад

Hmmm now I have to try this

@Jnuna535 4 года назад

When you refreeze or store the ice in prep to be served, will it stay clear?

@TheEducatedBarfly 4 года назад

yes. But they will get frosted, but that will go away when they temper, or you can just wipe them off.

@eswnl1 2 года назад

If you melted the clear ice you created, how pure would the water be?

@nickc259 5 лет назад

I have the same one but it never works out well. I think I now know why. I kept the lid on it. But you didn't. I'm assuming that will make the difference!

@TheEducatedBarfly 5 лет назад

Yes the point is to have one side that isn't insulated so you force to freeze from the top (exposed side) down, that's how it works :)

@davidmazur9614 5 лет назад

Would the clarity get worse if you put the ice back in the freezer after cutting it?

@AndDiracisHisProphet 5 лет назад

no. but you should first "dry" the with a towel, then put them into the freezer separated first, because otherwise they would lump together. after they have reached freezertemperature again (one or two hours or so) you could throw them into a plastic bag or so. in the freezer

@PrincernPrince 4 года назад

lol the shaker ice looks clear too

@YouLoveRyanSeacrest 4 года назад

Another option is to take water that has passed through an RO/DI filter and freeze it. Water with 0 dissolved solids in it tends to turn out 100% clear when frozen, doesn't matter what kind of container it's being stored in. Filters can be found on amazon for about $100-$150 USD.

@TheEducatedBarfly 4 года назад

even with distilled water you might get air bubbles, that's where the directional freezing comes in, pushing those gasses down.

@honzajelinek 7 месяцев назад

Hey guys, technical qustion. I am using the same technique and it is awesome But like in 75 percent the ice is kinda raised.I tried different possition in the freezer, upper or lower drawer, but I dont know what the reason could be. I expected the surface to be flat. I dont understand how it can rise in one corner. It is weird :) Anybody similar experience? Thank you

@johnvinceymohanraj7548 2 года назад

What should be the ideal temperature of freezer

@thomassartwelle2836 Месяц назад

Good vid..entertaining too

@ppanais 4 года назад

I sometimes make the block and prepare it for cutting into cubes but then I end up cutting it at another time. What’s the best way to temper it so that it doesn’t crack during cuts? Thanks!