Comments on: More Cocktail Science: Why Do My Shaker Cans Get Sucked Together? http://www.cookingissues.com/2009/08/09/more-cocktail-science-why-do-my-shaker-cans-get-sucked-together/ The International Culinary Center's Tech 'N Stuff Blog Thu, 09 Jan 2014 18:17:16 +0000 hourly 1 http://wordpress.org/?v=4.0 By: davearnold http://www.cookingissues.com/2009/08/09/more-cocktail-science-why-do-my-shaker-cans-get-sucked-together/#comment-4406 Sun, 02 May 2010 00:06:41 +0000 http://www.cookingissues.com/?p=1656#comment-4406 Hey Chamilia,
Your cans didn’t get sucked together? Did you have a good seal?

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By: chamilia http://www.cookingissues.com/2009/08/09/more-cocktail-science-why-do-my-shaker-cans-get-sucked-together/#comment-4384 Sat, 01 May 2010 01:50:44 +0000 http://www.cookingissues.com/?p=1656#comment-4384 I tried this but it didn’t work. I think I missed something along the process. Thanks for the post. Will retry.

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By: RobHenderson http://www.cookingissues.com/2009/08/09/more-cocktail-science-why-do-my-shaker-cans-get-sucked-together/#comment-3523 Tue, 30 Mar 2010 16:18:53 +0000 http://www.cookingissues.com/?p=1656#comment-3523 Gauge pressure is the difference between a measured pressure and the surrounding atmosphere. Negative gauge pressure is referred to as vacuum. It is not possible to get to negative absolute pressure.
In this case, you have a reduction in absolute pressure from 14.7 psi to 13.33 psi. This is 1.37 psi of vacuum.

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By: davearnold http://www.cookingissues.com/2009/08/09/more-cocktail-science-why-do-my-shaker-cans-get-sucked-together/#comment-3519 Tue, 30 Mar 2010 15:37:10 +0000 http://www.cookingissues.com/?p=1656#comment-3519 Hi Lewis,
I guess that is fair. I guess.

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By: Lewis http://www.cookingissues.com/2009/08/09/more-cocktail-science-why-do-my-shaker-cans-get-sucked-together/#comment-3513 Tue, 30 Mar 2010 12:07:23 +0000 http://www.cookingissues.com/?p=1656#comment-3513 Why do I think you’re abusing the term vacuum? Decreased pressure isn’t vacuum!

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By: davearnold http://www.cookingissues.com/2009/08/09/more-cocktail-science-why-do-my-shaker-cans-get-sucked-together/#comment-3506 Mon, 29 Mar 2010 23:08:15 +0000 http://www.cookingissues.com/?p=1656#comment-3506 Hey Bob,
Excellent question. I tackled that one here: http://www.cookingissues.com/2009/07/22/cocktails-the-science-of-shaking/

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By: Tim http://www.cookingissues.com/2009/08/09/more-cocktail-science-why-do-my-shaker-cans-get-sucked-together/#comment-3503 Mon, 29 Mar 2010 20:52:12 +0000 http://www.cookingissues.com/?p=1656#comment-3503 I bought one at Zabar’s (80th & B’way). No frills, works fine.

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By: Bob http://www.cookingissues.com/2009/08/09/more-cocktail-science-why-do-my-shaker-cans-get-sucked-together/#comment-3502 Mon, 29 Mar 2010 20:19:23 +0000 http://www.cookingissues.com/?p=1656#comment-3502 You start out with 0 degree ice, and room temperature drinks, but end up with drink and air at negative temperature? How could that be? shouldn’t they equalize at a temperature somewhere in between?

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By: Jacob http://www.cookingissues.com/2009/08/09/more-cocktail-science-why-do-my-shaker-cans-get-sucked-together/#comment-2434 Fri, 30 Oct 2009 06:51:30 +0000 http://www.cookingissues.com/?p=1656#comment-2434 Also worth considering: The solubility of air in water increases as temperature decreases. By shaking you’re giving plenty of opportunity for more air to dissolve in the liquid.

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By: Daniel http://www.cookingissues.com/2009/08/09/more-cocktail-science-why-do-my-shaker-cans-get-sucked-together/#comment-2433 Tue, 18 Aug 2009 16:51:35 +0000 http://www.cookingissues.com/?p=1656#comment-2433 What’s the best place to buy shaker cans in New York? On Bowery I can find the big one but not the little one.

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