In the heat of the season, ice is one of the greatest blessings to continue drinking your favorite drinks without sweating or burning your palate. In winter it is usually used in soft drinks or spirits, but in summer we can add it to tea or coffee without being looked at strangely.
According to the National Association of Food Ice Manufacturers, each Spaniard consumes about 10 kilos of ice per year. But where is that ice from? Is it homemade or is it bought in the stock market? I am sure that you have never considered if there are differences between the two or if one is better than the other. Today we clear your doubts.
What is bag ice?
Normally, this type of cubes are consumed in hotels or when you have dinner at home and you do not have an ice machine for so many guests. Ice can be essential to ruin any drink if it tastes strange, so to avoid unpleasantness, many people choose to go to the supermarket or a gas station to get a bag of ice cubes to get them out of trouble.
According to the OCU, that can be a great option. An analysis of more than twenty bags purchased in establishments in Madrid and Alicante was carried out, and no hygiene or safety problems were detected in any of them. In fact, although many freezers contained broken bags, none had ice that had large amounts of microbes or microorganisms harmful to health. On the contrary, it was verified that the ice cubes were clean and did not present strange flavors.
However, the store close to home, the ice supplier and its manufacturing process play a key role here. Not all bags of cubes or blocks are the same. If we are buying a bag from a store where ice has been made in the back room and brought out in generic bags, the risk may be higher.
In fact, it can go bad. Since it is a kind of frozen food, ice can become contaminated with bacteria, from Salmonella and E. coli to Hepatitis A, which can cause illness. But we rarely think about the consumption of this "food" as a possible cause of a foodborne illness.
Is it the same as doing it on a machine?
If we're thinking of freestanding ice machines as a way to get cubes, we need to think again, as they come with a set of limitations.
Ice machines do not have access to a constant flow of water. So they must be refilled manually every time they run out. In addition, since they are not refrigerated, the machines are also more susceptible to external temperatures. Placing them at high temperatures or in direct sunlight can slow down the manufacturing process, reduce the size of the ice cubes, or cause the ice in the cube to melt faster.
On the other hand, the machines cannot store the ice once it has been generated. As soon as the ice slides down into the basket, it starts to melt. If not removed, it will all drain back into the reservoir and be sucked into the water pump to form new ice cubes.
What is homemade ice?
The ice cubes that we make at home are made with tap water; compared to the industrial ones, which are demineralized to reduce their hardness and make them more suitable for consumption. In addition, those of the bags these are dried with a cold air blast to ensure they do not stick to each other or to the plastic. However, those we make at home are not subjected to any type of process. And that is where the key lies.
It is important that you control the quality of the water, making sure that it is potable and that it does not contain viruses, bacteria, pathogens, organic compounds or chemical substances. Also, you have to keep the container hygiene and be careful when handling. It is best to use large silicone molds to unmold the cubes more quickly.
Obviously, it is not recommended to place them in the same place as meat or fish, as they could absorb the flavor. Imagine a beef flavored tea.
Which is better?
Buying store-bought ice from a certified manufacturer seems like the best option right now. There are a few points that make this better:
- High level. Suppliers belonging to the IPIA family ensure that packaging in any form (cube bag or block) is always made with filtered water and produced in a food grade environment (untouched by human hands) for a safe and sustainable food product. hygienic for consumers.
- Long duration. The freezing method used by packaged ice makers ultimately affects the rate at which the ice melts. For example, homemade ice tends to melt much faster due to the presence of tiny air bubbles trapped within the ice. Also, a perfectly solid cube filled only with water molecules will have very small crystals and will maintain its low temperature longer.
- Great taste. Pure distilled water when quickly frozen produces clear, odorless and tasteless ice cubes. That's a huge plus for fans of mixed drinks, or anyone who just wants their cold drink to taste exactly the way it's meant to. These ice cubes are tasteless, fit in any glass, and look pretty good.
So when it comes to making or buying, buy quality ice from a retailer Is the best option. At first glance, home production might seem cheap and easy to use, but it falls short when it comes to quality, flavor, and scale. On the other hand, buying ice that meets standards is a smart choice.
The next time we need ice, it is recommended to follow these steps:
- Go to a supermarket, convenience store, or mass merchandiser.
- Make sure the provider is certified. The easiest way to confirm this is to place a label, manufacturer's name, address, and phone number on the packaged ice pack. The labels must also indicate the net amount of ice.
- We will make sure the bag is well sealed. Cord ties are not a good seal for packaged ice.