When you make squash/dilute so you add water first then squash or squash then water?
Me and my friend Amanda just argued for like 10 minutes about this!
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jomsim · 26-30, M
Squash first. Some of the really high quality cordials need to be diluted 10:1, whereas some others are as low as 4:1. Because I know my favourite cup holds 220ml when the water level is 5mm from the top, that means I know how much squash to put in. For a 10:1 mix, I put the cup on my accurate scales and pour out 20ml of squash, then bring the water up to the level I always do.
I could put the water in first but I can't have the cup on the scales while I do that (water from the tap), so I'd have to measure the water and then do a more difficult calculation to work out how much squash to add.
Also, when you add water to squash, adding more liquid to less liquid gives you more of a decent mix as the squash is being thrashed around. If you just add squash to water, I find you get layers of concentration where the drink starts off strong and gets weaker. Unless you mix it with a spoon.
So I go squash first to make my maths easier and also so I don't need to wash up an unnecessary spoon.
The only time I put the water in first is if I'm making instant coffee because boiling water burns the coffee.
I could put the water in first but I can't have the cup on the scales while I do that (water from the tap), so I'd have to measure the water and then do a more difficult calculation to work out how much squash to add.
Also, when you add water to squash, adding more liquid to less liquid gives you more of a decent mix as the squash is being thrashed around. If you just add squash to water, I find you get layers of concentration where the drink starts off strong and gets weaker. Unless you mix it with a spoon.
So I go squash first to make my maths easier and also so I don't need to wash up an unnecessary spoon.
The only time I put the water in first is if I'm making instant coffee because boiling water burns the coffee.