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The spiced rum-infused raisins add great flavor to this caramel sauce and more depth to savory dishes such as pork and lamb. The sauce itself is ideal on desserts or even served plain on vanilla ice cream.
For this recipe I make a super-spicy hot sauce where the chile pepper flavor is infused into the vinegar itself. This
makes it convenient to selectively add drops of heat to any meal.
This vinaigrette sauce is light and bright, adding many base layers of flavor to any dish you use it on. Shallot, lemon, and tarragon go great with lighter meats and especially fish.
You can make nice versions of aged cocktails in a few hours with a Mason jar by taking advantage of the quick and easy sous vide process. It does not give the cocktail as much body as aging it for 6 weeks in a barrel, but it still is a satisfying drink.
The fruity cherry notes in this infusion complement the spicy rye and tone down its bite. The cinnamon and clove also contribute background flavors to round out the infusion. The resulting infusion can be enjoyed over ice or mixed into cocktails.
This refreshing fizz drink gets the tartness from the sour apples but you can add some lime or lemon juice if you want it more sour. If you want a sweeter drink you can add a teaspoon or so of agave syrup.
This liqueur is perfect when served with dessert or as an after dinner drink over ice. For even more apple flavor I add some Calvados or Apple Jack or for a fun take on a bourbon White Russian add a splash of milk or heavy cream.
Mulled wine is a traditional spiced wine, usually flavored with cinnamon, raisins, orange, and star anise. Using the sous vide infusion process results in a more flavorful, nuanced mulled wine by preventing flavor loss that normally occurs when wine is boiled.
Instead of light and airy, this recipe is for a heavy shrub that packs a wallop with strong vanilla and balsamic flavors, in addition to the molasses notes from the brown sugar. You can serve it with a splash of club soda.
Carrots and beets are a common pairing in many Eastern European cuisines. The sous vide infusion process combines them into a sweet and funky flavored vinegar that goes great drizzled on game meat.
Fat washing is the process of infusing the flavors of tasty fats into alcohol. This infused rum is fat washed with a flavorful spiced butter and it takes on the creamy undertones of the milk, the nutty flavor of the browned butter, and the warm flavors of the cinnamon and nutmeg.
Ground cherries, or golden berries, have a sweet and tart flavor, that makes a flavorful sous vide vodka infusion. I add some nutmeg and ginger to round out the flavors and contribute some spiciness.
This infusion always reminds me of eating ripe strawberries and relaxing on the deck. With the basil adding a nice hint of spice to the rum infusion, it goes great in a mojito, rum punch and a fizz.
The Old Fashioned is such a fun drink because you can take it in so many different directions. I use the clementine bourbon in addition to a brown sugar simple syrup to make a rich and flavorful Old Fashioned.
Bitters add aromas to subtly tweak the flavors of cocktails. Classic aromatic bitters infusions have notes of cinnamon, clove, and cardamon while using several bittering agents to round out the flavors.
Using the spices present in many richly flavored, complex Mexican mole sauces in an infusion allows you to quickly add a deepness of flavor with smokey, spicy notes to any drink you want.
This infused syrup is made from sarsaparilla root with a backdrop of licorice and vanilla. This sous vide infusion recipe makes a thick, sweet syrup you can mix with club soda, use in cocktails or naturally ferment.
This infusion is packed with the tasty traditional Italian flavors of sun dried tomatoes, garlic, Parmesan cheese, and rosemary infused into a rich olive oil. The resulting bold infusion is awesome on bread or drizzled on grilled fish.
I like to infuse the flavor of pepperoni into canola oil so I can drizzle it on dishes whenever something needs a bump in flavor. Pepperoni infused oil is great on roasted vegetables or as a dip for bread.
I like to infuse the classic flavors of lime and coconut into a white balsamic or rice wine vinegar. The resulting vinegar infusion works great in a shrub or sprinkled over a fruit salad.
This bourbon is flavored with fresh apples and classic apple pie spices like cinnamon, ginger, and nutmeg. It's a perfect bourbon infusion to sip with dessert or make into a liqueur.
The sweet and tart cherry flavor goes wonderfully with the taste of earthy vanilla. These strong flavors hold up well when infused into the already deep essences of balsamic vinegar.
Making sous vide raspberry infused vinegar is a great way to preserve fresh berries. I like to make a vinaigrette out of the resulting infusion to serve on spinach salad or as a sauce on white fish like cod or bass.
This rum is infused with sweet strawberries and herby basil making it an ideal fizz to sip on a hot day. I add a little agave syrup for sweetness and lime juice for additional tartness.
Rum punch is a strong, fruity drink that is best sipped on the beach! This infusion takes many of the common rum punch flavors and infuses them directly in the rum. I like to
serve the resulting infusion with a splash of orange juice and pineapple juice.
The light, fruity flavors of apples and pears complement the herbal notes from the gin, resulting in a rounded infusion full of flavors. The infused gin is great in martinis and holds up well to other complex cocktails.
Limoncello is a classic Italian digestif. For this quick cocktail version I combine a simple syrup and a Lemon Infused Vodka. The final product is a little less rounded than the original, but it's still a refreshing drink!
Dried mushrooms are full of concentrated flavors. Infusing them into water creates a rich, flavorful broth that is a wonderful base for building savory dishes. You can alter the spices or herbs used in the infusion to further complement the final dish you are creating.
I like to mimic an Arnold Palmer by infusing vodka with the lemon and tea flavors, resulting in a flavorful addition to drinks on a hot day. I infuse the lemons first to fully extract their flavors, then add the tea near the end to minimize the bitterness that can be released.
This recipe uses guajillo and chipotle chiles to infuse the vodka with smokey and spicy flavors that complement most Bloody Mary mixes. This vodka is very spicy and made to
be mixed but it can be tweaked for a mellow, sipping style infusion.
The resulting vodka from this orange and vanilla sous vide infusion is citrusy with a deep vanilla backbone. It is awesome in a martini but my favorite is in a Creamsicle, a rich and creamy dessert cocktail.
During the whipping siphon infusion process the aroma of the basil is transferred to the mozzarella, flavoring it and
imbuing it with basil essence. Once the mozzarella is infused I like to serve it in a flavorful salad by adding roasted cherry tomatoes and pine nuts.
Infused raisins are easy to make and take on a great flavor from the spiced rum. Both the raisins and the resulting rum infusion taste great and can be used together or separately.
The whipping siphon excels at extracting delicate flavors from food. Infusing water with different fruits creates a flavorful, fruity broth that can be used for chilled soups or as foams.
The smoky, rich flavor of bacon can be extracted into a water infusion to create a flavorful broth. I add some peppercorns and rosemary to round out the flavors. I serve it as a soup base with steamed vegetables and roasted pork pieces as garnish.
These cherry vanilla bitters are made with a whipping siphon infusion process and are a great way to add rich and deep undertones to your favorite cocktails whenever you want.
Infusing pre-homemade simple syrup with mint results in a lighter, more aromatic syrup. This mint simple syrup adds hints of mint to many drinks and is especially good in mojitos or iced tea.
Using the whipping siphon infusion method to capture the nuanced flavors of citrus zest in oil is an excellent way to quickly add it to various dishes.
Infusing bird's eye chili peppers and Thai chili peppers into peanut oil is a great way to harness their fruity flavors and hot spices while making them easy to use in dishes whenever you want.
Making your own infusion allows you to produce the exact flavors you are looking for. This peach brandy recipe infuses the sweetness and fruity flavors from ripe peaches into brandy. It also works well with other fruits or berries.
Bourbon holds up wonderfully to the strong flavor of espresso and this infusion results in a rich, bold bourbon that can be used in many different cocktails. For a fun variation you can also add a vanilla bean or cinnamon stick to the infusion.
Sweet pears and spicy ginger meld together into a flavorful vinegar infusion that is fantastic on sushi or sprinkled over steamed fish. The resulting pickled pears make a great addition to a chutney or used as a garnish.
I often use a few splashes of this vinegar to brighten up the
dish by adding even more freshness with the infusion of lemon, lime, grapefruit, and orange peels. It's a perfect topping to drizzle on salads or add to cocktails to provide some sour notes.
The whipping siphon infusion method excels at pulling out the fruity flavors of ingredients before the spiciness. Don't worry though, this infused vinegar still packs a punch!
White sangria infused wine is a popular fruity, sweet refreshment. Using the whipping siphon infusion process makes the wine more robust because all the flavor from the fruits is extracted.
I use a whipping siphon process to quickly infuse gin with tonic flavors, resulting in a tart alcohol that isn't watered down. Infusing grapefruit adds acidity and citrus notes while cinchona bark adds the quinine tonic flavor.
This raspberry infused vinaigrette is fruity and flavorful and pairs well with white fish or light summer salads. By using a higher ratio of vinegar than normal, the flavors will
shine through more.
This infusion adds the sweet and tart subtle flavors of cucumber and sour apples to the natural gin taste of juniper and herbs. Enjoy this infused gin over ice with club soda or just a splash of tonic water!
This tropical tasting tequila infusion is fruity and flavorful. The pineapple and kiwi add sweetness with a touch of sour, making the infusion a great liquor to use in sours or margaritas.
Sous vide simple syrups are a breeze to make and allows me to keep it on hand for easy use! This cinnamon syrup infusion recipe has a spicy and sweet quality to it that I just love to add to drinks or carbonate it by itself.
Mojitos are a combination of tart lime and fresh mint combined with simple syrup and sparkling water over ice. By using a mojito-infused rum you can quickly serve up this refreshing cocktail any time!
I used the whipping siphon to quickly infuse fresh mint and rich cocoa nibs into vodka for a delightful drink. It is great in a martini and adds a lot of nuance to a White Russian.
Lemon infused vodka is a citrusy, flavorful drink and the base for limoncello. By using the whipping siphon to quickly extract the flavors from the lemon peels, the final product is a little less rounded but still so refreshing.
Nitrous oaking is a take on the barrel aging prepared cocktails process by utilizing the whipping siphon. The high pressures draw out the caramel flavors from the toasted oak chips and infuse them into the liquid.
This infusion pairs rich chocolate and nutty pecans in a bourbon that is robust and full of flavor. It's great served on the rocks but it also makes a mean Manhattan!
This recipe shows you how to infuse a flavorful cinnamon vanilla cream with traditional methods. It makes for a great addition to milk shakes, gelled into panna cotta or even whipped into whip cream!
Grapefruit bitters are a versatile infusion that adds citrus notes as well as the classic aromatics. It provides a bright spark in martinis, mojitos and other drinks made of light spirits.
Making your own ginger simple syrup allows you to control the spiciness of the resulting infusion. Now you can easily add a zing of ginger flavor to cocktails or refreshing club soda.
This simple infusion results in an aromatic, flavorful olive
oil full of rosemary flavor. Add another flavor dimension by drizzling the resulting oil over an entree!
In this recipe I infuse olive oil with the classic flavors of Italian pesto. The flavorful oil can then be drizzled on various dishes from pasta to meat to fish to help finish them off.
I love to preserve the flavor of those fresh chive purple blossoms by infusing them into vinegar. This easy process allows me to enjoy their flavor year round!
Infusing roasted beets and toasted spices in vinegar transfers the deep, well rounded flavors into the liquid. The resulting rich and versatile vinegar can be used with many dishes.
The addition of some strawberries to the rhubarb helps to mellow the flavor and add some sweetness while the mint contributes a background freshness to the vinegar infusion.
Barrel aging is the process that gives whiskey, dark rum, aged tequila and many types of wine their flavor. This barrel aged infusion recipe is for the Alaska Cocktail.
A hot toddy is a classic cold- and flu-killing drink consisting of hot water and whiskey flavored with lemon and cloves. This hot toddy infusion might not cure you of your sickness but it sure tastes great!
I like to take the ginger and lime flavors of the Moscow Mule and infuse them directly into the vodka for a spicy, citrusy infusion that can be mixed into cocktails or sipped as a flavored martini.
This tequila infusion takes on a spicy, fruity, smokey flavor of dried chile peppers; it's a great way to add complexity to different cocktails. I really like it in a paloma or Bloody Mary drink!
In this infusion the sweet and tart flavor of blackberries pairs wonderfully with the slightly spicy and herbal basil. It is a fruity, flavorful addition to many cocktails and is especially tasty in rum punch or as a liqueur.
This recipe focuses on the subtle flavors of the rosemary and sage by using a neutral base oil. With a sous vide machine, the infusion process is simple: combine the ingredients, heat, cool and store! What a great flavor enhancing finishing oil for fish dishes!
This recipe infuses the flavors of shallot, lemon, and tarragon into a vinegar and then makes it into a light, bright vinaigrette. This pairing adds several base layers of flavor to the fish. For a modernist twist, thicken it into a sauce with xanthan gum!
Infused vinegars are a great way to add subtle flavors to vinaigrettes and sauces. When making your own sous vide can compress the infusion process into a matter of hours instead of week or months. I like to use this refreshing raspberry vinaigrette on spinach salad or as a sauce on white fish.
This recipe uses guajillo and chipotle chiles to infuse the vodka with smokey and very spicy flavors that complement most Bloody Mary mixes. You can reduce the spiciness by only using 1 guajillo pepper.
This recipe infuses milk with the great flavor of maple and pecan then turns it into a tender panna cotta dessert. The common modernist gelling ingredients of iota carrageean and kappa carrageenan are used to make the panna cotta portion; an immersion blender and a whipping siphon are both modernist equipment used to make this delicate ending to your meal.
Limoncello is a classic Italian digestif from Southern Italy made by macerating lemon peels in alcohol for up to a month. In this recipe I use the modernist equipment power of the whipping siphon to reduce the process down to only 5 minutes. This end product is added to sugar and water; now it's ready to use.
My favorite end-of-day drink has to be bourbon. Most days I'll stick to my favorite brands on the rocks or I'll make a Manhattan, but sometimes I'm up for trying something different. In this case, an orange-cinnamon infused bourbon made with my whipping siphon.
While the most common and well-known use of a whipping siphon is to create foams you can also use it to infuse liquids and to carbonate liquids. In this modernist recipe, I carbonate the water in watermelon to make a fizzy salad. It's a unique way to present an easy summer dish.
One interesting use of modernist gelling is to create pliable gel sheets. These gel sheets are made by adding a combination of agar agar and gelatin to a flavored liquid and letting it set. The agar and gelatin add both elasticity for strength and a nice brittleness for flavor release. The ratio of the two ingredient will determine the final characteristic of the gel sheets.
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