Archive for June, 2012
To make an omelet, you’ve gotta break a few eggs. To learn to use a Phantom v.12 high-speed video camera, it’s best to break those eggs as dramatically as possible. This was shot at 6900 frames per second, which is fast enough to capture the worst facial expression I’ve ever made.
Video courtesy of Modernist Cuisine / The Cooking Lab, LLC.
The video above is not camera magic – I actually poured a bottle of water into a room-temperature glass and watched it instantly turn into ice. I stumbled upon this phenomenon when I was experimenting with the optimal temperature at which to serve Pabst Blue Ribbon beer. Long ago, I modified the freezer in my basement to maintain precise temperature control using a PID controller. Over the past few weeks, I’ve been sampling cans of PBR at different temperatures. Incidentally, I have concluded that PBR is best served right around –8.5C. At that temperature, the beer is still liquid, but has a small amount of ice crystal formation (which is just delightful). I just happened to have some small bottles of Arrowhead water in the freezer and I noticed that a few of the bottles remained liquid while others were already frozen solid. I wondered if these bottles might be supercooled: chilled beyond their freezing point but not yet frozen because the ice didn’t have a nucleation point from which to form. Turns out, they were.
And I have video proof.
From now on, this is what I want when I order “ice water” at a bar.