I’ve been thinking about buying a vacuum pump for experiments on this and other foodie items, but haven’t done so yet. Still, the insulation approach is cheaper.
Yeah, sorry about that. I’ll add an annotation.
I discovered a new thing about the technique today: food coloring does not get frozen in! I wanted to make some bi-color ice balls for Christmas by merging together a red and green slug. I added some food coloring, but it turns out that the crystallization process somehow displaces the color, and I still get clear ice (with a slightly more colored liquid layer below)! Pretty strange, though not entirely unexpected. Maybe I can make use of the property somehow…
I was defrosting my kegerator this weekend - there was a bunch of ice building up in the back near the cooling mechanisms. As the ice melted, I found a chunk about 2" x 6" that broke off, and was incredibly clear. Pretty neat stuff.