Month: January 2010
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Curing Olives at Home, Part II
This post is a continuation of this one on how to brine olives at home. My olives went from this: To this: To see the process, keep reading by selecting the link below.
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How to Make Clear Ice, The Hard Way
Darcy over at ArtofDrink.com has taken up pursuit of clear ice. In his first post, he noted something that I did not consider and that could be very helpful. As the ice increases in thickness it begins to corral all of the impurities into the center of the block. Dissolved air and unfiltered water will…
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The Science of Sweet in the San Francisco Chronicle
The science of cocktail sweeteners is Camper English’s latest story in the San Francisco Chronicle.
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Brining Olives at Home
Don’t wait until December to buy fresh olives to brine at home, because that’s late in the season. This is the first of a series of blog posts on curing olives in brine solution at home.
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Is Faster Frozen Ice Less Cloudy than Slower Frozen Ice?
In this ice experiment, I compare large blocks of ice frozen at the highest and lowest freezer temperatures to see which is more clear vs. cloudy.
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Inside the Freezer of an Ice Nerd
A rare, behind-the-scenes look into the freezer of an ice nerd.