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The optimum amount of time depends on what you want to achieve: If you aim for alcohol-infused fruit, you should be fine with a short time. The taste of the fruit will start to change after only a few hours (think of soaking fruit for a punch), from then the extraction of fruit flavours into the alcohol continues. For this approach, choose a liquor that ...


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In my experience, there are many factors at play. Proof Higher-proof results in faster infusion. I once did strawberries in 150 proof vodka with sugar and it was intensely infused within weeks, and never really dramatically changed after that. However, you may need to dilute the product substantially to get something drinkable. (I almost always used the ...


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Put the fruit in cold water keeps it from going brown AND helps it stay fresh. Or put vinegar and sugar, or suger syrup over the top. Both works well but I recommend the suger syrup as the fruit will taste a bit sweeter as opposed to the vinegar solution


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Tamarind is used both ripe and unripe. The ripe tamarind is used to make pastes and such or is eaten raw, its what most people in the west are familiar with. The unripe, or green, tamarind is used much the same way a bay leaf is, you peel it and drop it in your curry and hope you don't bite into it. Be sure you know whether your recipe calls for the green or ...


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In India, there are typical traditional ways of Candying the Fruits like Pickling, Drying, etc. In your case with Pomegranate, you can always try Combination of Pickling & Drying. Try the following method, Step 1: Make a 1/4 Inch Layer of Powdered Sugar in a Transparent Glass Jar Step 2: Follow it with a Layer of Pomegranate (Note: Pomegranate must be ...


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The temperature will be climbing all the time, until it reaches about 110 Celsius. This is when you should stop. The procedure of making candy is to start with sugar syrup and then boil out some of the water, getting a solution which is fully saturated at its boiling temperature (which is above that of pure water) and becomes supersaturated when it cools ...


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I don't think you physically can achieve the same results with a sous vide machine. Typically, those are designed to hold a water bath at a specific (relatively low) temperature. You can't hold water above its boiling point in an open container, because it's, well, boiling and will eventually evaporate. (You could do this in a sealed container, which is the ...


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It sounds like the persimmons (or one of the persimmons) were not quite ripe enough. When you eat an unripe astringent persimmon (American or Asian) the mouth immediately draws up. Sometimes you'll get a hint of sweetness (if it is near-ripe) but the mouth-feel is immediate. Tannins in persimmons make your tongue, cheeks, and gums feel as though ...


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My first reaction was to think that grapefruit seeds have cyanide, don't they? Nope, that's apples, apricots and peaches. I did find an application you might find interesting: Grapefruit Seed Extract Self-made pure GSE processed without solvents is prepared by grinding the grapefruit seed and juiceless pulp, then mixing with glycerin. A few sites ...


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Hibiscus is frequently put into herbal fruit teas, as it gives a rich red colour. It is also quite sour! If you dislike that flavour, you'd best avoid it.


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I make smoothies almost daily and have made them both with and without ice. You can add ice for a variety of reasons but they all come down to personal preference. Some of the reasons that I prefer adding ice include: Adds bulk so it takes longer to drink and fills me up more Gives the drink more texture similar to small cubed ice which I prefer Keeps ...


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Yes, it makes it less flavorful. That doesn't necessarily mean it's a bad idea. Often it'll still be plenty flavorful even with a decent amount of ice in it. So by using ice, you save the trouble of having to freeze some ingredients first, and don't go through your fruit quite as fast. You can avoid having to keep fruit juice on hand. It also lets you ...


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It makes no good sense to use ice in smoothies. Alton Brown's smoothie recipe is the highest reviewed on Food Network, and uses no ice at all. 4 ounces plain, low-fat soy milk 4 ounces acai, grape, or pomegranate juice 4 ounces frozen banana 4 ounces frozen strawberries 4 ounces frozen blueberries 4 ounces frozen peaches ...


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Here's a summary of what I do: Chop off the top part. About a little less than half an inch. This will tell you how thick the skin is, and make it easier to peel. Cut the a slice down the length of the fruit, and then repeat 3 more times, so your skin is then segmented into four quarters. Peel as much of the skin off as possible. Take your knife and ...



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