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14

Simple. The compounds that give mint its minty flavor are alcohol soluble, so with alcohol present you can "extract" them. There are other things use can use, propylene glycol is one. Basically you need a solvent that can also serve as a carrier for the flavor you want. Water doesn't work, most flavors are not water soluble. Many are oil soluble, but using ...


11

By using a dehuller machine. See: http://www.youtube.com/watch?v=-hegzzj9Rzk or http://www.buhlergroup.com/global/en/products/dehuller-dgba.htm How does a dehuller work? I don't know, but it seems that Google does: The most popular decorticator for sunflower is proposed by the B├╝hler Cie. It consists in a rotating blade that propels the seeds by ...


10

Why Alcohol? Alcohol is used for extracts because the flavor compounds (plant oils) you are trying to extract do not easily dissolve in water. Alcohol (typically bourbon or vodka) will do the trick. Make sure you use +80 proof because it also acts as a preservative. Making Mint Extract To make an extract, tear up or coarsely chop and bruise washed mint ...


9

There are two main reasons: Some flavors are soluble in alcohol, but not in water Alcohol is a preservative, helping make the extract shelf stable


6

Empty the water from inside the coconut, as this is not the milk you want. Crack open your coconut and scrape out the meat. In a blender, take about half your meat and roughly 1 1/2 cups of hot water (more or less depending on your desired thickness), and process. Repeat step 3 with the other half of the meat. Place a few layers of cheesecloth over a bowl ...


5

Yes, many oils or lipids are dissolved in alcohol, whereas they cannot dissolve in water. This is why, for example, vanilla extract is based on alcohol. That would depend on the ratio of leaves to vodka, and how long you steeped. Probably no where near what commercial extracts are. It would be unlikely to be drinkable straight, since the flavor would ...


4

I've been making rum-based vanilla extract successfully at home for years. Here are my recommendations. Your basic ingredients are 80 proof rum, sugar and vanilla beans. At the recommended proportions, the rum and sugar are plenty effective preservatives. You can use either light or dark rum, but it should be a good "call" 80 proof rum and not a bargain ...


3

Orange blossom water is distilled from actual orange blossoms, and will have a subtle orange flavor, probably more delicate and complex than orange extract, at least on a per volume basis. Orange extract comes from the zest or colored part of the fruit, and is a very powerful flavoring with a strong orange presence, but no acidity. You will find that ...


3

It appears that you made some type of lemon extract, as opposed to a lemon oil. Probably good, but not lemon oil. There are two ways I know of to infuse flavor into oil. Both involve starting with oil...either a neutral oil or an olive oil. First is to heat the oil with the desired flavor product, thus extracting the flavor into the oil. The other, does ...


3

I am assuming your couverture was real chocolate, since you haven't said. While I don't know the effect of alchohol on chocolate, small quantities of water can easily seize chocolate. It becomes a nasty, pasty, stiff mess. Typical 80 proof vodka would be 40% alcohol by volume, and so approximately 60% water, so your homemade extract would have had ...


3

While it is not possible to conclusively say something cannot be done—and perhaps someone will come along who can offer additional insight—I don't think it is practical to separate the protein from sweet whey powder at home. It is highly likely that the reason the concentrated protein is considerably more expensive per unit weight is because it ...


2

This is speculation, since I have never done it, and I don't think it is practical or more effective than just cooking with pumpkin puree for these applications. If I were to try this, I would: Roast pumpkin (just the flesh, not the seeds or peel) to develop the roasty flavors. You would roast it dryer than you would for pureeing, maybe to a leathery ...


2

I probably would not recommend eating a box of baking soda and chasing that with shots of vinegar. But aside from that silliness, I can't think of a single thing that is actual "food" that is unsafe mixed with another actual "food", assuming reasonable quantities. Certainly anything with alcohol can be dangerous in huge quantities, as can a lot of other ...


1

From the Wiki on Acmella oleracea, I get Spilanthol as the major compound in Jambu, an extract of the plant used culinarily for exactly the sensation you describe.


1

Licorice root can be simply simmered in water to make a basic licorice extract, but it's quite weak, and not very "zesty" Modern commercial licorice root extraction uses ethanol under pressure and heat, and a form of ultrasonic "distillation". None of this is very likely in the home kitchen :-( You could try using a water and ethanol solution (say basic ...


1

Mix your extract with sugar in half of the proportion as in your candy recipe and start from there. For instance, if your recipe calls for 1 tsp of vanilla extract and 2 cups of sugar, try 1/16 of a tsp of your extract mixed with 1/4 cup of sugar. Add extract by 1/16 tsp until you get the flavor you want. If you like the flavor after you've added 1/16 of a ...


1

Made 7 liters of extract with Smirnov Vodka..another liter with Barbados white rum...the rum extract is a much better product. Going to order another 2 pounds of extract grade vanilla beans from "vanilla products" on Ebay and make another 16 liters, 8 with dark Barbados rum and another 8 with white Barbados rum....the rum imparts a sweetness to the extract ...



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