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Regular brain: letting things soak in alcohol Expanding brain: quickly infusing sous vide Galaxy brain: more quickly infusing in a whipping siphon Entire universe brain: putting vodka and gin botanicals into a coffee siphon and making your own gin a few cocktails' worth at a time. This is the first time I tried this. I used a little too much citric acid--I assume I have to use some to extract a decent flavor in a couple of minutes? So it's sour but I'm just using it in a gin and tonic (with homemade tonic that's too sweet despite me using half the sugar the recipe called for) without adding lime.
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# ¿ Mar 19, 2020 04:37 |
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# ¿ Apr 28, 2024 20:42 |
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I'm having a paloma right now with quick-infused jalapeno tequila. As much as I love spicy food and spicy pepper infusions, it's great to have a mild infusion like this where you can actually taste the green pepper flavor. It's the simplest quick infusion I've done so far too: just fill a whipping siphon with tequila, then add a bunch of sliced jalapeno, charge and shake it twice, vent and strain after 90 minutes. Yes I'm going insane being home all day and have at least infused, carbonated, or clarified something every day for the last few days now.
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# ¿ Mar 19, 2020 10:52 |
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Until recently I had never cooked brussels sprouts, and when I tried adding them to a stir fry, it turned out really well, except that a few tasted incredibly bitter, almost like horseradish. I didn't realize one was supposed to cut off the base. But it got me thinking, that surely there's a use for these stems? I mean I do like unreasonably bitter things It does stink quite a bit. Even after straining it through a coffee filter, solids are forming in it at room temperature, though I'm not really concerned about it. I guess I'll try making a martini or something with it? It's not quite strong enough to just a few drops as bitters, I don't think. I cooked the stems in Everclear sous vide at 160°F for two hours. Maybe I should've done it slower and lower, like with limoncello. I will report back.
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# ¿ Sep 12, 2020 00:26 |
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Okay. I didn't follow up on the brussels sprout tincture because I have written it off as a Failure. Oh well. Now, however, I have my own amaro recipe which I have tried three times and I'm pretty happy with Chrismas Amaro No. 8 Add coarsely ground to 250 mL Everclear: 4g cacao nibs 3g chicory 3g gentian 2g cinchona 2g Grains of Selim 2g juniper berries 2g star anise 1g wormwood 1g angelica root 1 black cardamom pod 3 cloves Infuse for 72 hours. Strain and mix with 100 mL cinnamon simple syrup and 400 mL water. Add a dash of red food coloring to make it a pleasing peach color instead of a gross brown color. This doesn't have all the botanicals I have on hand, but it does have a lot of them. Probably some of it is superfluous? I am going to experiment with taking things out. For sure the gentian, wormwood, star anise, cloves, and especially the Grains of Selim shine through, at least. The latter is pretty hard to get (I had to buy it from an Etsy seller in Senegal) but I got it for Dave Arnold's Cafe Toube recipe from Liquid Intelligence which is really great (milk-washed coffee-infused rum with Grains of Selim simple syrup). Maybe my palate is broken by being a Malört-lover, so I suppose I could try to make something like this without wormwood; it would be different but maybe not as off-putting to normal people.
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# ¿ Nov 14, 2020 01:31 |