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What Would You Like to Sous Vide?
How to Sous Vide Bitters Infusion
Traditionally, making bitters is a slow, month-long process. Using sous vide for the bitters speeds this process up to only a few hours. I usually sous vide them at 140°F to 150°F (60°C to 65°C) for 2 to 4 hours.
Bitters are a variation on alcohol infusions and are very flavorful additions to cocktails. They are not meant to be consumed alone and a typical cocktail will have only a few drops of bitters for every ounce of alcohol. They add deep base and nuanced flavors, and often times wonderful aromatics.
Most bitters follow the standard sous vide infusion process, but I usually use the higher end of the temperature spectrum, around 140°F to 150°F (60°C to 65°C). I also cook them longer, usually 2 to 4 hours, but the timing can vary.
Most sous vide bitters have some kind of bittering agent, such as gentian root, quassia root, cinchona bark or worm wood. They also have strong flavoring agents and aromatics.
I almost always use my bitters in cocktails but I also enjoy them in club soda for a simple afternoon drink.
Most bitters will last for several months in a dark cabinet due to their high alcohol content. The flavors will fade over time though.
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What is the Best Sous Vide Bitters Infusion Temperatures and Times?
Traditionally, making bitters is a slow, month-long process. Using sous vide for the bitters speeds this process up to only a few hours. I usually do 140°F to 150°F (60°C to 65°C) for 2 to 4 hours.
Mild, Uncooked Flavors:
130°F for 1 to 3 hours (54.4ºC)
Medium, Stronger Flavors:
145°F for 1 to 3 hours (62.8ºC)
Cooked, Strong Flavors:
160°F for 1 to 3 hours (71.1ºC)
Do you have experience cooking bitters infusion? Let us know your thoughts in the comments below!
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.
Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas by Brad Thomas Parsons is a great look at this now popular drink component. Whether you're a professional looking to take your game to the next level or a home bartender interested in homemade potables, Bitters has instructions on how to make your own bitters and recipes for customized blends.
Sous Vide Bitters Infusion Comments
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