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Burning Question: Why Are Ice Cubes Cloudy in the Center?

YumSugar — Thu, 16 Jul 2009 14:00:09 -0700

When I pulled out the ice tray to make a whiskey lemonade over the weekend, I couldn't help but notice that the ice had a cloudy white spot in the middle of it. This prompted me to ask: why is it that some ice I buy at the store is crystal-clear, but the frozen cubes at home in my freezer appear murky and white in the center?

Ice cubes develop cloudiness when water is frozen quickly. As ice begins developing on the surface of water, certain gases can no longer remain dissolved and begin to surface as microscopic bubbles. An already-developed outer layer of ice traps all the bubbles inside the frozen cube. Another reason for the white color may be traces of calcium carbonate or impurities, which are small and flaky in appearance but are completely harmless.

Ice makers are able to achieve a clear, see-through effect by distilling water, then freezing it in stages, and by using a mechanism that allows bubbles to be washed away as ice cubes develop.

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Bottled Water Sales Experiencing a Drought

YumSugar — Wed, 25 Mar 2009 09:00:50 -0700

Last week, I asked you how you felt about boxed water, the latest fad to hit the beverage market. Although many of you were in support of the company's sustainable business model, just as many said you'd rather turn on the tap. It turns out you're not alone: recent studies indicate that consumers are actually turning their backs on bottled water.

WaterAid, an international water charity, found that 63 percent of people surveyed preferred to order tap water - and the number is skewed in favor of women. Another study by market research firm TNS showed sales of bottled water - which climbed in the 1990s and the early part of this century - actually fell by nine percent last year. I find the concept of people returning to tap to be refreshing.

Circumstances like environmental urgency, economic turmoil, and advanced public water systems have made bottled water, at times, seem extravagant, wasteful, and unnecessary. Do you agree? How often do you reach for a bottle of packaged water?

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What's Your Thirst For Water?

YumSugar — Fri, 20 Mar 2009 05:50:04 -0700

Water. Considering we're constantly drinking it, mostly made of it, and wouldn't be alive without it, we don't give the liquid a lot of thought. That's why, in 1992, the United Nations conceived of World Water Day, which falls on Sunday, March 22. Its mission? To raise awareness of the resource.

How much do you know about this precious commodity, which makes up our world of food and drink? Find out when you take our quiz.

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Boxed Water: Love It or Hate It?

YumSugar — Tue, 17 Mar 2009 05:50:32 -0700

As consumers have been inundated with such novelty items as blessed water and bottled tap water, it's hardly surprising to hear that the latest fad to catch on - perhaps in light of upcoming World Water Day - is boxed water. Boxed Water Is Better, the brainchild company behind the idea, bills itself as "part sustainable water company, part art project, part philanthropic project, and completely curious."

Because it's made from sustainably harvested trees and ships flat, the water has a lower carbon footprint than bottled water. The company also donates 20 percent of its profits to water relief and reforestation foundations. I think the concept is a great one, although I have to wonder, wouldn't drinking filtered water from the tap be best for the environment?

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Burning Question: Does Cold Water Boil Faster Than Hot?

YumSugar — Wed, 24 Sep 2008 11:15:31 -0700

No - that's a myth. The myth may have arisen from the fact that cold water does absorb heat faster than hot water. However, once the water gets to a hotter (not yet boiling) temperature, it absorbs heat at a slower rate, and from that point it takes just as long to bring the water to a boil as it would if the water were hot to begin with. And because it takes cold water some time to reach the temperature of hot water, cold water actually takes longer to boil than hot water does.

It makes sense: The hotter the water, the closer it is to boiling, therefore, the hotter the water, the faster it boils!

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The Secret's Hidden in the Lid

YumSugar — Thu, 01 May 2008 09:00:00 -0700

Although bottled water isn't great for the environment, it seems like there's a new kind out each week. We've had holy water, vitamin water, mint water, flavored water and even fiber water. While it seems like you couldn't add another kind to the mix, Los Angeles based Activate is doing just that.

The new ~~marketing gimmick~~ trick is that the vitamins and herbs in their vitamin and herb-infused water are stored in a chamber inside the cap. When you twist the cap clockwise, the chamber is cut and the powder drops into the water below. The founders of the company came up with the idea because they had a hard time remembering to take their daily vitamins. Storing the ingredients in the cap will keep them fresh until they're released.

If you're interested to see how Activate tastes, the purified water is currently available in four flavors - Fruit Punch (Vitamin), Orange (Immunity), Berry (Antioxidant), and Lemon-Lime (Energy) - and claims to have no syrupy taste. There's no sugar - although it is lightly sweetened with Splenda - and it does contain caffeine.

So tell me, are you going to try Activate?

Yummy Links: From Enhanced Water to SXSW Showcases

YumSugar — Fri, 21 Mar 2008 07:57:39 -0700

Confused by all the enhanced water choices out there? Check out the results to this seven bottle taste test. - Al Dente
Learn the secrets of Top Chef as told by their Chicago neighbors. - Time Out Chicago
Get a unique recipe for Easter Egg Challah. - Baking Bites
Not into Easter eggs? Try these fabric ones instead. - CasaSugar
Chefography is returning to Food Network, including one on itself. - Food Network Addict
Is there a cure for chocoholism? - Slashfood
Learn the pros and cons of decaf. - FitSugar
How did I miss out on Macaron Day? - Serious Eats
How did Rachael Ray's SXSW showcase turn out? - Chow

Would You Pay For Tap Water?

partysugar — Thu, 20 Mar 2008 06:01:59 -0700

In order to provide safe drinking water to underprivileged societies, the Tap Project is asking diners to pay for tap water that would normally be offered for free. Many restaurants in the San Francisco Bay Area are taking part in the project, which asks diners to donate a minimum of $1 for the tap water. The fundraiser started on March 16th and lasts through World Water Day, March 22. If you happen to be dining at a participating restaurant, would you be okay with buying tap water?

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Perrier Gets a Fashionable Makeover From Paul & Joe

partysugar — Wed, 23 Jan 2008 12:15:31 -0800

Coveted sparkling-water label Perrier has joined forces with the popular French fashion house Paul & Joe to launch a limited-edition collection of bottles and cans. Set to be released this Summer, the three-piece collection is undeniably chic with fun and festive prints. Paul & Joe's designer Sophie Albou is extremely excited about the partnership. She states:

Perrier is well known throughout the world and it's also a French drink, just as Paul & Joe is a French brand. On top of that, Perrier evokes freshness, which is the key word for Paul & Joe - it's the perfect combination!

Known for their innovative ad campaigns and ingenious packaging, Perrier has been around since 1793. There are three designs to choose from: an adventurous safari-inspired motif; a retro gold print; and a classic French lady. I love them all and plan on filling my fridge with these fashionable bottles. How about you? What are your thoughts on the collaboration?

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Come Party With Me: New Year's Day Brunch - Drinks

partysugar — Thu, 27 Dec 2007 15:28:31 -0800

After a long night of New Year's Eve parties, there is only one thing that will make guests feel better: Bloody Marys. Nothing beats the classic hangover drink's power to make a headache disappear. If there is leftover champagne, mix it with orange juice for mimosas. Have lots of sparkling and still water on hand, and make a refreshing nonalcoholic water cocktail with pineapple and rosemary. For these recipes, read more.

Bloody Mary
From Ina Garten

3 large stalks celery from the heart, including leaves, plus extra for serving
36 ounces tomato juice (recommended: Sacramento)
2 teaspoons prepared horseradish
1 teaspoon grated yellow onion
1 lemon, juiced
1/2 teaspoon Worcestershire sauce
1/2 teaspoon celery salt
1/4 teaspoon kosher salt
12 dashes hot sauce (recommended: Tabasco), or to taste
1 1/2 cups vodka

Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Process until finely minced.
In a large pitcher, combine the rest of the ingredients except the vodka.
With the food processor running, pour 1/4 of the tomato juice mixture into the food processor through the feed tube.
Then pour the contents of the food processor into the pitcher with the remaining tomato juice mixture.
Add the vodka and chill.
Serve in tall glasses over ice with a stick of celery.

Serves 6

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Pineapple Rosemary Water
Modified from Everyday With Rachael Ray magazine

4 sprigs fresh rosemary
2 cups fresh pineapple chunks
sparkling water
Ice cubes

In a saucepan, bring 2 cups water to a boil with 3 sprigs rosemary.
Remove from the heat, add the pineapple, sparkling water, and refrigerate for several hours for the flavors to meld.
Discard the rosemary sprigs and transfer the drink to a pitcher filled with ice. Garnish with the remaining fresh rosemary sprig.

Serves 4.

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