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Facts and fiction about food and cooking, by Peter Aitken
Most of us use cubes made with tap water, using either an ice cube tray or a built-in ice maker. They tend to be cloudy and sometimes don’t last as long as we’d like. But, ice is ice, right? Not necessarily. Home-made ice freezes from the outside in. Air that is dissolved in the water, plus any minerals (worse if you have hard water) are pushed to the center, last to freeze, where the create bubbles and haze. The resulting ice cubes contain less actual ice than bubble-free ones of equal size would, and when they melt you may find a sediment of the previously-dissolved minerals at the bottom of your glass.
To avoid this, use distilled water (no dissolved minerals) and bring to a boil briefly, then cool and freeze (the boiling drives out most of the dissolved air). You’ll get clear, sediment-free cubes that last a good deal longer. Worth the effort? Maybe only for special occasions!