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September 13, 2008
Ice Ball Maker
"A large ice cube can do the job of several smaller ones without diluting the drink as much. Bartenders in Japan have been using giant cubes or ice balls for some time...," wrote Florence Fabricant in a September 3, 2008 New York Times Dining section item.
"An interesting alternative to traditional ice cubes, this tray molds two large ice spheres, each 2" in diameter," is what it says on the product's website.
I'm not convinced the assertion in Ms. Fabricant's first sentence above is true.
Maybe we'll get lucky and someone will weigh in with evidence.
Tray dimensions: 3"W x 6"L x 2.5"H.
Made in Japan.
$8.
September 13, 2008 at 09:01 AM | Permalink
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Comments
totally buying these.
Posted by: jennie | Sep 16, 2008 3:40:42 AM
The drink would take longer to dilute, because the larger ice cubes won't melt as fast (depending on ambient temperature, and such). This is due to surface area. One large ice cube has less surface area than many smaller ice cubes, even if the volume is the same. So the larger ice cube will take longer to cool the drink, but the ice won't melt as fast, and the drink will stay colder, longer.
Posted by: Kayla | Sep 15, 2008 1:18:05 PM
dont count on me to drag out a thermometer, but...
there's a great place i used to haunt in nyc where the japanese bartenders had their choice of five different kids of ice. scotch got one large rock - like 2in square - that was very clear. whereas the pocky sticks (http://www.ilike.org.uk/stuff/sweets/japan/pocky.html) soaked in cognac were served in a snifter with crushed ice... about the size of a wadded up straw wrapper and more foggy with lots more air.
Posted by: jo | Sep 13, 2008 9:11:07 PM
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