13

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 ...


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.


11

Wash, dry, shred, cut finely or julienne the carrots. Dry it on a sheet of parchment paper until almost all of the moisture is evaporated. Bake it in an oven on low heat until brown. Left: result, Right: brewed. Source


10

The tea will be stronger than you'd like if you steep it for too long. Over-steeping sometimes gives a bitter flavor as well. (I am guilty of frequently over-steeping as I have the attention span of a goldfish. Sometimes I remember to set a timer, sometimes not.)


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

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 ...


6

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. ...


6

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.


6

It's all about balance: the fresh bright and stimulating effect of the early part of brewing, first minute or so, versus the calming deep flavours of the later part of brewing. some folks use more tea for less time to achieve that first effect; conversely, less for longer for the latter. stewing for 10min spoils a proper English cuppa. One trick worth ...


6

If it's only been soaked briefly, these options might be for immediate eating even if they'd otherwise keep. They're necessarily fairly general solutions as I don't know what sort of fruit you've got. Drain well and cover in dark chocolate. This works best for pieces that are 1-2 bites; smaller would be nice to eat but fiddly to make. Very good with ...


6

Oil is used to extract pepper flavor, as piperine is relatively non-polar. Its solubility in water (a polar solvent) is only 0.04 grams per liter. It is more soluble in less polar solvents (67 grams per liter in alcohol, for example). A related post: How to infuse black layer of peppercorn into an oil? Piperine has amide and benzodioxole functional groups,...


5

The principle adverse affect is added astringency of your tea. If you like stronger tea, use a second bag and steep for less time.


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

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 ...


5

The hotter the pepper, the shorter the infusion time, and the less time for the tequila to pick up any unwanted green vegetal flavor the thick skin of a jalapeño can impart (serious eats) For presentation you could possibly get away with one nice-looking, thin-skinned (and not too hot) red chilli in the bottle, after straining the tequila off the real ...


5

Cooking and infusing are different processes. When cooking with a spice you want it to release flavor and aroma into the food you're cooking with it, and usually you also enhance the flavor of the spice by frying / roasting it. For infusing you want to be more gentle so you don't add bitterness and don't destroy subtle flavors. You want to slowly release ...


4

I know the carrot tea my grandmother did it* it's super deliceous ande easy to make, everyone must try it. All you have to do is to grate carrots as you would for soup or stew, and dry them in the oven at the 40-100 C. And when they are dryed out put some in a tea pot pour hot water, sweeten it with honey and milk (or simply drink without any added things)....


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

You can't do it, it's physically not possible. Your meat will always taste of meat, not of sauce. Meat is not some kind of sponge which can soak up sauce, it's a dense muscle. If you want more flavorful meat, you can buy more flavorful meat. Most meat you can get in the supermarket is tasteless, because 1) people don't really like meat flavor if they are ...


3

There's another reason for using infused sugar, and that's complexity - preparing the sugar would let one deal with a single more complex (and more predictable) ingredient, instead of more than one individual ingredient. So, if I had, say, orange peel sugar - I don't need to have orange zest on hand (or have to dig it out of wherever it may be hiding) if I ...


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

Can you make bitters and spice-flavored tinctures at home? Absolutely you can! I do all the time - in fact, I've successfully engineered a couple of bitters recipes, and even gave a homemade "holiday" bitters to friends as a Christmas favor last year. The process itself is simple and easy; what is not easy is duplicating a commercial product such as ...


3

You might be better off using a synthetic jam-straining bag. These have larger holes and are less absorbent and easier to clean. You will also extract more of the pulp from the layer of fruit stuck to the peel.


3

Every black tea bag contains around 25-110 mg of caffeine per serving. If you want more caffeine and tannins, of course 5 tea bags would contain more caffeine than a single bag. The reasons are: When you use a tea bag, caffeine, tannins diffuse out the tea leaves into the water. The longer you leave the tea bag/leaves in the water, the closer to ...


3

My Main question is this... At what point is the infusion done? This would largely depend on your definition of the word "Done". Your own research reveals a number of opinions on how long it takes for this process to reach completion. In any kind of infusion process the results are not linear. You likely get (something like) 70% infusion in 4 hours. Another ...


2

I regularly make various kinds of flavoured liquor. It can be difficult to get the exact same flavour as something you buy, unless they publish their recipe, but it is perfectly possible to get good results anyway. What kind of alcohol you start with depends on what kind of flavour you want to end up with. Vodka, at least the good quality stuff, lacks ...


2

MY OBSERVATIONS SO FAR: I once left sloes with intact skins (not pricked) in water overnight to clean them. Nearly all the bigger ones split their skins so I disposed of them in case they made the gin cloudy. After adding gin (37.5% ABV) to just cover the remaining small hard sloes, the colour is a beautiful clear red after 2 weeks. The sloes are still ...


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

There are many chemical compounds in tea, and some more more soluble than others. So a short steep will extract the more soluble compounds, while not extracting much of the less soluble ones. The time when it starts getting bad is a function of both the tea and the water temperature. I personally like stronger teas (5-15 minute steep in hot water), but I ...


2

If you use cheesecloth just make sure it either hasn't been used before or it has been cleaned thoroughly with scalding hot water. If you just smell it, you'll be able to tell if there is any residue on the cheesecloth that will transfer flavor/smell to the applesauce. Cheesecloth can be hard to clean, but with a new cheesecloth, you'll definitely have ...


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