Wonders of extraction: Pressure.
Check out this awesome technique for quickly infusing liquids (water, ALCOHOL!!!!!, or Oil) with unique flavors…the process literally takes 60 seconds!
Reading the article above was enough to send me over the purchasing edge for a iSi whipper I’ve been wanting…I got a thermo whip which will allow me to do both hot and cold foams/espumas…but this infusion method can be done in a normal “cold-only” whipper…about $40 from your local kitchen store.
My first go was toasted coconut Vodka…shots started off tasting like ordinary vodka, but right at the end…BAM! Toasted Coconut flavor explosion!
You’ll like this one Steph!
Featured on Diners, Drive-Ins, and Dives. Food was good- limited menu done reasonably well. But the real reason to come here is for the traditional soda fountain style drinks…did you know an ‘egg cream’ dosent have eggs or cream?! Or you could try one of their many house made sodas…Devon had the watermelon and loved it!
When Los Lonely Boys sang the song, the answer was as simple as “SW 3rd and Oak; Portland, OR”…just about equidistant to Stumptown Coffee Roasters and VooDoo Donuts where you can enjoy a Maple Bacon Bar. You can also buy hot stumptown at VooDoo, but a hot summer day deserves a cold brew!
Here you go Lance and John…
Now you have ‘no’ excuse! This was cooked in a cooler without an immersion circulator.
The steak was “sealed” in a ziplock bag- ‘no’ foodsaver needed.
Water temp was about 69C when I poured it into the cooler- enough to cover the steak by about one inch. Weighed the steak down with a small plate.
Stuck a probe thermometer in the water about an inch below the surface.
Cook time was 40 minutes. If the water had fallen below 57C, I would have added hot water to bring the temp up to around 60C.
At the end of the 40 minutes, I was at 59C… The steak came out a very good medium.
Finished it with a blow torch.
Topped with chipotle butter.
I think I have accomplished the perfect texture for my Creme Brûlée Custard!
UPDATE: texture was VERY GOOD…like super smooth pudding. I think a couple more eggs would have gotten me closer to flan…oh well…next batch….