Así se ve de 12 días el de frutos rojos
También me animé a hacer uno d durazno con absolut y uno de Smirnoff con mango enchilado
El de frutos y durazno los puse el mismo dia tiene 12 igual de absolut
A comparación de los 8 de tamarindo Smirnoff tamarindo spyci
Not really sure if this is the right sub for this but I saw on Reddit recently someone had made a strawberry salt and In the comments some were saying to make an extract with alcohol then evaporate the alcohol from the salt, seems like more work and waste but also might yield a better result. I’m willing to experiment with stuff like making super hot (reaper) extracts then make salt from that or would it be a difference that’s even noticeable? Has anyone here messed around with this kind of stuff? I’m open to ideas and just general help
So I've been poking around extract recipes online, and when it comes to vanilla, vodka or rum - basicsllt any 80-100 proof spirits are recommended.
But when I started looking at extracts with things like mint, citrus peels, cinnamon, and other very strong flavors, some of them recommend using Everclear/grain alcohol with a much higher ABV.
I figure maybe its because the flavors of pure spices like cinnamon sticks and cloves dont need that extra water content to properly release all the flavor compounds, but I don't quite understand it.
If this isnt true and there's no spices that truly benefit from using Everclear to extract tge flavor, I wont be too upset because I dont really like the looks I get while im buying it anyway 🤣
Thanks!
I made extract for the person im seeing. 4 varients of vanilla, Madagascar and tahitian, both in bourbon or vodka. (I think the tahitian was like 1 part bourbon to 4 vanilla or something cause I read tahitian can get overwhelmed but wanted a hint of those notes).
I started them June 1st.
Should I try them straight? When should I try them?
I started with the instant pot method. You use less beans and it was good enough for most baking. I didn't know about weighing the beans when I started and had a few batches that didn't get strong enough. These are what I have now. Still didn't know better to weigh them when I started these. I have a long way to go before I crack into the big jar. I plan to do another batch soon and will weigh them. I have some other experiments in the works as well. I'll try to document the process and update. The only thing stopping me is I can't use it fast enough. I just like doing it. At what point is it too many beans?
… and we’re still messing with it. My MIL put these in the pantry and keeps opening the lids. “Oh, they smell vanillaly!” Well, I would sure hope so. If they smell of moose legs, we have issues. But she’s so dang excited about this project she can’t contain herself.
Speaking of messing with things, I removed the beans from each bottle to cut the beans into thirds. The presentation definitely suffers, but this way the beans will stay submerged as the extract is used.
Now, if I can keep MIL’s nose out of the vanilla bean business.
Original link: https://www.reddit.com/r/extractmaking/s/9IIfZKUHZK
they were in glass tubes and still sealed on outside, bought from costco a few years ago..
Do you think they are too old to be used, or should i give them a try?
Hello all I (25M, not that it matters in this case, but people do it all the time on reddit so I'm following suit) am looking to start making syrups and sauces for coffees or other drinks that I can make shelf stable and ship for sale. I own one cafe already but my partners arent ideal therefore I'm looking to do something on my own like selling and packaging all my artisinal syrups to disrtribute.
Of course this comes with needing to modify my already developed recipes since they all rely on being refrigerated to last. I bought the book, "On Food and Cooking" by Harold McGee just so I can get a rough idea of food science, and understand what conceptually has to change for my product to stay shelf stable.
I'm just looking for any pointers, I get worried I'm in over my head and dont know where to start. I was thinking of starting with Vanilla since its simple and will help me get the process down
Cuánto tiempo debería dejarlo para que sepa rico