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13

This is a kind of emulsion called the Ouzo Effect (ouzo and other aniseed drinks also do this). I won't pretend to know enough to explain it, but it's essentially down to how oils (like those in fruit skin), water, and alcohol interact when stirred or otherwise agitated. Wikipedia has an article that explains it fully.


10

You use the leaves, not the carrot themselves. I don't know for sure this is what your Russian Civil War book was talking about, but I know it works, and besides, if they were desperate enough for acorn coffee and carrot tea, I imagine they were eating the carrots. This site suggests that you might need 1/4 cup of carrot greens per 1 cup of water; you can ...


8

It's down to oxidation reactions that are remarkably similar to those that cause meat and fats to go rancid. From Modernist Cuisine (2-98): ...[B]raised and pot roasted meats often develop a richer, more complex flavour if they have been cooled and aged after cooking, then later reheated for service. Surprisingly, the oxidation reactions that cause this ...


6

Adding herbs directly to baked goods usually results in very strong flavours. Infusing the sugar with the herbs gives a more subtle overtone rather than a full-on explosion. In some cases, of course, you might want a strong herb flavour, but where you just want a hint, infusing the sugar is great. The classic example is using stripped vanilla pods to make ...


5

In addition to oxidation as put forward by @Stefano, you also have Slow chemical reactions between compounds. Oxidation is only one chemical reaction that happens, there are many more Concentration of flavors due to the evaporation of water will give a more intense flavor


5

Try to remove as much of the pith as possible before drying peels or using them fresh. You can use a microplane or zester to remove rind without cutting into the pith. You can remove even more bitterness if you boil the rinds for one minute, drain, add fresh water and repeat. Do this several times.


5

This would be a really, really bad idea. The alkaloid compounds that make nightshades toxic can be toxic even at low levels, and a few of them are specifically alcohol soluble. This means that while chomping down on a tomato leaf might not hurt you, the toxins are readily extracted in alcohol, so you'd be maximizing your exposure to them by making a liqueur. ...


5

Pasteurization will not do anything to reduce botulism risk. Botulinum spores are very hardy, requiring high temperatures (250f) to destroy them. If you use the method you describe, any spores that may exist will still be there, and a nonacidified, oxygen-free environment would be ideal for them to become active. So my recommendation would be to not take ...


4

While the amount of flavor can be a factor, often a bigger factor can be texture, or liquid released from the herbs when adding them directly. For example, when you infuse mint directly into cream, the mint will release enough liquid that the cream will no longer whip properly. Or with a meringue, you would rather have a smooth texture and even coloring ...


4

Refrain from muddling, use more (fresh) basil, (try agitating,) and infuse for a longer duration; I quickly found one recipe for basil-infused vodka requiring a four day sit and two "fists" of basil. Vanilla and ginger can take a week, cucumber vodkas can entail a fourteen day sit. Some constituents will infuse quickly (habanero, strong flavor), some will ...


4

1) I do not think so, the technique was described in e.g. modernist cuisine, they suggest using a ISI siphone and if I can remember correctly does not describe any other tool. Any pressure chamber would work, if you have access to one :-) 2) I have something like this which can be charged with both soda and cream charges, that is what I woudl suggest. (mine ...


4

According to Harold McGee writing in the Curious Cook column of the New York times, despite widespread belief that tomato vines are poisonous, there is little actual supporting evidence that they are in fact poisonous: [T]here’s scant evidence for tomato toxicity in the medical and veterinary literature. I found just one medical case, an undocumented ...


3

In sum: YES, sugar DOES really help to extract fruit flavors. The answer quoted in the edit does NOT imply that "absorption is slowed down" in general. It merely states that in a sugar solution, sugar will generally not move out of fruit; it doesn't say anything about what else happens. Osmosis is simply a process by which the stuff on both sides of a ...


3

It is almost certain that you do not have a gelatin in your mango infusion: gelatin is formed when an animal connective protein called collagen is hydrated at moderately high temperatures in the presence of water. Instead, what I suspect happened is that the pectin, a gelling agent present in fruits, including mangoes, has had long enough to dissolve into ...


3

It's oil, not vinegar. The organic matter (herbs, garlic, whatever) that you put into the oil needs to be exceptionally clean and the infused oil should be used quickly, not stored, because stuff can grow in it. I would wash the fresh herbs or garlic very well and let them completely dry. Then, put into a pouch with the oil and vac seal. Cook at 147F to ...


2

If you have access to an iSi or other whipped cream charger, you can use it to infuse very quickly, eliminating any off-colours or off-flavours that would develop from steeping. There are several posts on this process, including one at Cooking Issues and another at Playing with Fire and Water. It's really very simple, just add your flavouring agents to ...


2

As a general rule, I would recommend using mid-range gin for mixed drinks other than Gin & Tonic. The reason is that, except for GT, most mixed drinks involving gin are too heavily laced with other flavors for the more delicate flavor notes to shine through. As such, any one of the ones you suggested would be fine for sloe gin, and anything else really ...


2

wash, dry, shred, cut finely or julienne the carrots. dry it on a sheets of parchment paper until almost of the moisture is evaporated. then bake it in the oven on low heat until brown. http://img1.liveinternet.ru/images/attach/c/0//51/793/51793738_091127_ljv2.jpg result http://img1.liveinternet.ru/images/attach/c/0//51/793/51793915_091127_ljv3.jpg brew


1

Per the University of Ohio Extension, yes, it does reduce the risk (emphasis added): Flavored oils also can be a concern if not prepared correctly. When herbs, garlic, or tomatoes are placed in oils, the botulism spores on the plant material can start to produce the toxin in this anaerobic mixture. To be safe, keep these flavored oils ...


1

I think you expected to get curry flavored squash chunks, but it doesn't work like that. Sliced up squash simply isn't going to absorb that much flavor. If you really want to meld the two you need to physically combine the two. You could either smash it all up, or use a blender of some kind, of the two mashing would be my choice as it would preserve some ...


1

Make a liquor; use some whiskey or vodka and add the other ingredients into a well sealed container and freeze for a few weeks. They will dissolve into the alcohol You will probably need to use a very fine strainer to clarify it


1

Not sure whether you will have a bartender or not but as a former Bartender here is how I would approach it. You'll have to experiment in advance for the flavor you are trying to achieve. Since everything you are working with is sharp I would make a ginger simple syrup. 1/2 water 1/2 household sugar and probably about a tablespoon of fresh grated ginger. ...


1

In the off chance you have access to a rotary evaporator (or you are willing and able to build one), it does seem to be possible to infuse vodka with delicate herbs like cilantro and thai basil.



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