Ice cubes

rubble2

Apologies in advance as this admittedly a fairly random question fuelled by simple curiosity.

We produce ice cubes in a plastic tray in the freezer - it holds about 15 -20 ice cubes, in the most part when we empty the tray by flexing it to release the cubes they all tumble out as expected and we end up with 20 ice cubes.

On other occasions when we try to release the cubes a large number of them seem to stick in the holder and break up when emptied. We freeze them in the same manner every time so there must be some explanation as to why they sometimes release cleanly and othertimes not.

Can anyone explain please?

flaneurs_lobster

There's a fair few variables - cleanliness of tray, temperature of fill water, consistency of freezer temp/how often door opened, how long between fill and empty......

Maybe just slight difference in emptying twist technique?

BridgetTheCat

I use flexible silicone trays - perfect cubes every time 😀 and easier to remove the exact number you need.

Eldi_Dos

A little seasonal money saving tip.

In the unlikely event of having any 'leftover' wine, just put it in a ice cube tray and freeze, You can then use some anytime you are making a sauce to add a bit of flavour.

bjorn_toby_wilde

Eldi_Dos said:

A little seasonal money saving tip.

In the unlikely event of having any 'leftover' wine, just put it in a ice cube tray and freeze, You can then use some anytime you are making a sauce to add a bit of flavour.

Very unlikely here 😁

Freezing lime quarters for gin and tonic is another tip… maybe more for the summer.

ButterCheese

I have never owned an easy ice cube tray.  I have a silicone one but you have to bend and lever them out, not so bad but could be better.  We have a plastic one with a nobble at the bottom of each cube which is supposed to crush but only works half the time.  It is still incredibly dificult to get them out, especially with my arthritic hands.  We also had a different plastic one which literally broke apart before any of the cubes came out.

My method now is to take the whole tray out and leave it on a warm surface, then drop all the cubes out loose into the freezer or into a bag

Eldi_Dos

bjorn_toby_wilde said:

Eldi_Dos said:

A little seasonal money saving tip.

In the unlikely event of having any 'leftover' wine, just put it in a ice cube tray and freeze, You can then use some anytime you are making a sauce to add a bit of flavour.

Freezing lime quarters for gin and tonic is another tip… maybe more for the summer.

What a good idea and like all good idea's you think to yourself, why did I not think of that.

Think I might try that with strawberries for Cava Sangria although I have a suspicion they will not freeze well.

Albermarle

Eldi_Dos said:

bjorn_toby_wilde said:

Eldi_Dos said:

A little seasonal money saving tip.

In the unlikely event of having any 'leftover' wine, just put it in a ice cube tray and freeze, You can then use some anytime you are making a sauce to add a bit of flavour.

Freezing lime quarters for gin and tonic is another tip… maybe more for the summer.

What a good idea and like all good idea's you think to yourself, why did I not think of that.

Think I might try that with strawberries for Cava Sangria although I have a suspicion they will not freeze well.

I have always understood that soft fruits do not freeze well, as they go mushy when you defrost them.

As well as limes, lemon slices also freeze OK.