@ryancbriggs Yah but temperature (at least not iced) has nothing to do with the froth. The dry shake integrates the egg white w/ the liquid, hard shake gives froth. But it’s not the cold, it’s the agitation caused by the ice and the subsequent aeration of the egg white liquid.
Hey @AdamSandler & @MrTimHerlihy I took another dive into The Sandlerverse and found some very interesting things. I bet some of this will surprise even you
https://t.co/Utl4OL8Zuw