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I've had some really drat good homemade nut cordials in Europe. When I asked how they were made, it turned out to be fairly simple. Take green nuts (underripe nuts, in some cases still in the surrounding husks*), soak them in vodka or other neutral spirit for six weeks, strain/filter and add a lot of sugar. I have a batch of green almonds about ready to be strained off now, will report back once I have it finished. As for where to get green nuts if you don't have a tree, I stumbled on them in a small Persian market. Farmers' markets might be another possibility. I also have some vodka I soaked with Thai bird chiles that turned out to be far spicier than I expected. It should make some very nice bloody marys at some point. *Hazelnuts are apparently soaked husks and all. I'm doing the same with the green almonds I found. I'm not sure of the flavor profile or possible toxin load of nut husks, though, so it might be a good idea to do research before expanding the practice. Walnut husks get really nasty as they ripen, from what I recall.
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Sep 29, 2011 20:54
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what is this posted:Fun tip: do mini forced infusions with nitrous oxide. Here's a neat article on that method: http://www.cookingissues.com/2010/08/11/infusion-profusion-game-changing-fast-%E2%80%98n-cheap-technique/ According to them, for a lot of stuff a 1-minute soak at pressure is best.
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Sep 29, 2011 21:51
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Ben Nevis posted:Started a batch of green pecans yesterday. Incidentally, the whole, "Green pecan husks can stain your hands black" is not an old wives tale. I strained my green almond vodka yesterday. It smells like artificial banana flavor and tastes terrible.  I'll put it in storage for a while and see if it gets better. My guess is I oversteeped or that almonds just don't work for that application. It might require further experimentation if I can't get this batch to taste good in time.My Thai bird chile vodka, on the other hand, turned out spectacularly. It's very spicy, mostly up front but with a decent afterburn. There's a strong green/vegetable component to the flavor as well. It should make for some amazing bloody marys.
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Oct 10, 2011 15:04
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