3 ms·
FCI recently performed an empirical comparison of shaking vs. stirring: Shaking completely chills, dilutes and aerates a drink in around 15 seconds, after whic
by hadronzoo 16y ago
FCI recently performed an empirical comparison of shaking vs. stirring:
Shaking completely chills, dilutes and aerates a drink in around 15 seconds, after which the drink stops changing radically and reaches relative equilibrium. Shaking is basically insensitive to bartender-induced variables. …bartender skill is very important in a stirred cocktail. Because stirring doesn’t reach equilibrium, stirred drinks are warmer and less diluted than shaken cocktails. Stirred drinks, unlike shaken ones, are not aerated. Stirring does not alter the texture of a drink—it merely chills and dilutes. A properly diluted cocktail stored at -5 degrees Celsius in a freezer is indistinguishable from a properly stirred one. http://www.cookingissues.com/2010/09/02/cocktail-science-in-general-part-1-of-2/ http://www.cookingissues.com/2010/09/02/cocktail-science-in-...
- iuguy 16y agoThat's an interesting article. I would argue that diluting a drink will alter the texture, as would many Whisky drinkers when debating straight up versus on the rocks. Whenever you introduce ice into the mixture you're going to affect the concentration of water and introduce all of it's impurities. In a Martini you pour out the Martini but leave the ice in. Thus when you stir, there's more time to melt and you get a more watery Martini. You can actually taste the difference if you try at home (shake for 20 seconds - or 12-15 according to TFA - versus stir for 30-45 seconds). That aside the article looks spot on, nice find.