Ice, ice baby... remember the ad? Well, looks like this summer, ice too has taken a new dimension. If you wonder as to what could be different about ice, then here’s the latest info. The newest item to enter the restaurant business happens to be artisanal ice cubes.
As compared to normal, regular ice cubes that are got by freezing water in ice trays, the artisanal ice cubes have a special process for making and adding an aesthetic dimension to the drinks. The chefs and mixologists are pretty excited by the new trend as they can now make a drink look visually enticing with artisanal ice cubes.
The best part is they stay longer and do not melt. Also, they are shaped differently from regular ice. Apparently, the water is frozen ‘directionally,’ which prevents air bubbles from forming or being trapped in the ice. In short, directional freezing is a simple method to make crystal clear ice by controlling the direction that water freezes.
As it melts real slow, an artisanal ice cube will not dilute the taste of a cocktail or mocktail. Artisanal ice is made with a machine called the cline bell machine, where it is frozen at a certain temperature. Some restaurant owners and pub owners put their stamp on them to make them more appealing.
Incidentally, there are no makers of artisanal ice cubes in Hyderabad; they are got from Bengaluru, and each ice cube costs Rs 70.