tag:blogger.com,1999:blog-251226311990422766.post6296558407865314845..comments2013-10-22T14:54:02.094-04:00Comments on EATING ITHACA: Ep. 31 - Kosher for PassoverEATING ITHACAhttp://www.blogger.com/profile/10475226257577011887noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-251226311990422766.post-74953260258196673142009-04-10T17:20:00.000-04:002009-04-10T17:20:00.000-04:00I settled on 27° after trial and error -- seeing j...I settled on 27° after trial and error -- seeing just how cold I could make a soda, without it bursting its container. The concentration effect, for <I>opened</I> containers, was a lucky accident. Obviously, one needs to go somewhere below 32°, but too cold and there seems to be no time for the non-water to be shoved out of the way. There's probably a geological analogue in the igneous domain ;-)<BR/><BR/>-D.E.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-251226311990422766.post-60205767925598771462009-04-10T11:01:00.000-04:002009-04-10T11:01:00.000-04:00Wow - I'm impressed with your laboratory approach ...Wow - I'm impressed with your laboratory approach on this! How did you come to 27 degrees so specifically? Do you think that really makes a difference?<BR/><BR/>Thanks for the report - you just might be the Harold McGee of cola!<BR/><BR/>Cheers,<BR/>DaveEATING ITHACAhttps://www.blogger.com/profile/10475226257577011887noreply@blogger.comtag:blogger.com,1999:blog-251226311990422766.post-13343758895195685112009-04-08T17:00:00.000-04:002009-04-08T17:00:00.000-04:00Soda tip:The Kosher for Passover Coca-Cola seemed ...Soda tip:<BR/><BR/>The Kosher for Passover Coca-Cola seemed a bit weak this year; so I applied this technique which can strengthen a soda by 20% or more (for the classic flavor of sucrose-based soda, it can be worth the extra work):<BR/><BR/>Drink about 1/3 of the 2-liter bottle (to allow headspace for ice expansion). Then reseal and put into a cooler at 27 degrees F for about four days. This will cause it to freeze very slowly, allowing the ice to preferably pick up the water. At the end of the four days, shake it a gently to free up the ice, and decant the concentrated result. If it's too strong, you can mix back in some of the icy slush.<BR/><BR/>Note that if you don't open the bottle before chilling it to 27 degrees, it generally <I>won't</I> ice up, because of the dissolved CO2. If you then open the bottle, a small amount of ice will spontaneously form in it, and you can enjoy a unique refreshment: colder-than-ice soda!<BR/><BR/>-D.E.<BR/> (aka The Sodaphile :-))Anonymousnoreply@blogger.com