Gourmet Ice - the new frontier

Posted by Jacqueline Church Aug 11, 2008

Even as recently as last week I told you about new frozen treats discovered at the cross-roads of science and gourmet food. One of my favorite scientists, Harold McGee the Curious Cook, often reveals the science behind our experience in the kitchen. He does so in a way that even a girl who skipped science after the 9th grade, for ever more, can understand it. Harold says cold is the new hot.

Now we know that many people claim to taste differences in bottled waters. There's even a newsletter and blog about fine waters and their different flavor profiles and sources. I guess there can be terroir in wines, merroir in oysters, why not terroir in mineral water? Okay, even the Four Seasons hotel in Sydney is promoting a water bar.

Now, it's ice. That's right, ice.

Can you imagine your invited guests coming over for cocktails and bringing their own ice because they don't like yours? Apparently, this is the new frontier: Ice. We're not talking (just) about ensuring your ice has no "off flavors" picked up from the foods in the fridge or freezer. People actually are talking about boiling water to make ice without bubbles. And others are unhappy with crescent shaped ice, blaming it for shifting in the glass when they sip their beverage.

Read this article, I like my ice just so and see why your guests may be showing up with their own ice. Mine is reverse-osmosis filtered so don't bring me ice from a lesser source please!