Refrigerators with crushed ice makers often have limited capacities, so we sought out other ways to break up cubes. We started off with a blender and a food processor, but both produced overly fine shards that melted too quickly. The best approach was the old-fashioned way: by hand.
- Fill a heavy-duty 1-gallon zipper-lock freezer bag about three-quarters full with ice cubes and press out as much air as possible before sealing.
- Wrap the bag tightly with a large dish towel. Then simply strike the wrapped bag with a mallet, skillet, or rolling pin to break the ice to the desired size. (Note: Don't use a pin made of softwood or one with ball bearings, as it could be damaged by the ice.)
How much ice and how to store it:
- If you are crushing ice for serving oysters on the half shell, you will need about 5 pounds to create a 1½-inch-thick layer of ice in a rimmed baking sheet. This will keep about twenty-four 2½- to 3-inch oysters cold for about 30 minutes. If you're using a smaller platter, store extra ice in a colander set in a bowl in the fridge. Use this stash to refresh your oyster platter as needed.
Ice Molds for CocktailsWant to up your cocktail game? Start with the ice.
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Oysters on the Half ShellOysters are diverse, sustainable, increasingly accessible, and festive—and preparing them in your own kitchen is eminently doable.
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