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Camper English
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I've been curious about HPP juices for a few years now, and over the past year have had a chance to email with Kim and Scott Holstein, Co-Founders of Twisted Alchemy. They provide a range of juices and some mixers for corporate and individual bar accounts as an alternative to heat pasteurized or self-squeezed juice. HPP Background Foods preserved by HPP (High Pressure Processing) are pasteurized without heat but instead by using pressure to squish any bacteria or other forms of life on the food products into oblivion. Or, more accurately, according to the company that makes these machines, "High... Continue reading
Posted 10 hours ago at CocktailGreen
Hi - No, the ABV would be too high on rum to restart fermentation.
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It forces the water to freeze from the top toward the bottom. Here's a backgrounder on how water freezes in an insulated container: https://www.alcademics.com/2016/04/what-is-directional-freezing.html
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It should be insulated, and you'd want to avoid glass in any case as it can shatter when the water freezes.
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I'm not sure that I understand the system you're talking about, but in Dave's model and the one I did to replicate this the holes I poked in the silicone were quite small; probaby cocktail straw size, and it worked fine. Pics here: http://homebarbasics.com/ice/
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In this post I cherry pick a few tips out of two books that aren't really intended for the bartender audience. The book Street Smart Sustainability: The Entrepreneur's Guide to Profitably Greening Your Organization's DNA by David Mager and Joe Sibilia is not aimed at bars but more small to mid-sized businesses. I did find a few points useful in it though, so I'll put them together here. These are all directed toward management/ownership. Involving Employees in the Waste Audit. The book covers a lot on conducting a waste audit. It covers the case for all sorts of businesses but... Continue reading
Posted Jun 26, 2020 at CocktailGreen
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Alcademics reader Andy L commented on the post about how to Make Clear Ice Balls Using a Thermos with an idea: Fill the ice ball with water and set the thermos upside-down on top of it like a dunce cap. This way the ice ball mold would still be insulated... Continue reading
Posted Jun 17, 2020 at Alcademics
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I get questions, a lot of questions. Questions in email, from Facebook, from Twitter, from Instagram, via text. I usually answer them, when I can! But, I am finally asking myself, why don't I at least paste the questions and answers into blog posts, as similar questions tend to come... Continue reading
Posted Jun 16, 2020 at Alcademics
Sorry, I used unclear language. I meant once you understand how to make clear ice balls, then you can insert things inside them to freeze with the water. (Not once you freeze it then you add things.) Will correct.
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It's a welcome exception to the hundreds of National Mimosa Day and other generic pitches about liquor I receive to get an email from someone who wants to talk technical details of production, and this post comes from one of them. Gerald Rowland of Rowland Cellars and more relevantly Coit... Continue reading
Posted Jun 15, 2020 at Alcademics
Hello - I have not heard this assertion but I have not studied the history of vodka very much. (I do not work for Karlsson's.)
Toggle Commented Jun 13, 2020 on Karlsson's Vodka: It's In The Blend at Alcademics
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Today's post comes from the work of reader Richard Newell. We'll call it the "canned water" technique for improving ice clarity. We know that the cloudiness in ice comes mostly from trapped air and impurities, which usually are pushed to the center of an ice cube when it freezes. The... Continue reading
Posted Jun 11, 2020 at Alcademics
I did not pit the cherries first as they're fresh now and I'm not planning to eat them after they thaw.
Toggle Commented Jun 5, 2020 on Cherries Frozen Into Ice Balls at Alcademics
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After your last response I also tried the thermos upside down trick and found the exact same thing (didn't comment earlier as a spoiler because experimenting is all the fun of this) - I did one water in the mold with the upside-down thermos, and another with some water in the upside-down thermos with the idea that the water would provide additional insulation better than air. In both cases I too found clear outside but a tornado shaped cloudy part from bottom to top - as you say a definite improvement over just the mold but still lots of ugly air. This would mean the last part to freeze was the center, so it seems that the top where the hole is does get plugged up with ice, not leaving an escape route for the air. While I don't think your 91% experiment will be successful as there is always air in the water, what I find with all this ice stuff is that practice is more important than theory and there are surprises to be found. Please do let me know what you find and thank you again for thinking up this set-up/experiment!
Toggle Commented Jun 4, 2020 on Make Clear Ice Balls Using a Thermos at Alcademics
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Daren Swisher, co-owner of the forthcoming Daiquiris & Daisies, a "cocktail bar in a food hall, in the Financial District in Boston that might open soon" replied on Twitter to the post about Freezing and Thawing Citrus Ends in an Attempt to Make Oleo Saccharum. The post was about a (failed) attempt to make easy oleo saccharum from the ends of citrus fruit by freezing and thawing it to break the pockets of oil in the peels. It didn't work. Swisher replied, "I’ve done a similar thing, but with unfrozen ends and shells, I beat them up in a stand... Continue reading
Posted Jun 3, 2020 at CocktailGreen
Thank you for the explanation. I had not considered that we might be able to eliminate using water in the thermos that way. I guess it will be a matter of whether the ice freezing in the ice ball floats to the top and plugs the exit hole. And even if it doesn't work with air, perhaps we could only use a small portion of water inside the inverted thermos rather than filling it, which should prevent the thermos deforming or cracking when we inevitably forget to take it out of the freezer in time. Good idea and certainly worth a try.
Toggle Commented Jun 2, 2020 on Make Clear Ice Balls Using a Thermos at Alcademics
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Many bars make dehydrated citrus wheels as garnish because they don't readily spoil and there are no leftovers if a whole fruit isn't used at the end of a night as with fresh. I have been attempting to make better-looking wheels. First I tried blanching citrus before dehydrating. This didn't make great wheels once they were dehydrated. I also candied some wheels after blanching. These were more attractive but a lot of work and now that garnish for a cocktail will have lots of sugar. In a second set of experiments I tried covering lime wheels with tonic water (because... Continue reading
Posted Jun 2, 2020 at CocktailGreen
Hah! That's a good one.
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In a Facebook conversation about making nicer-looking dehydrated citrus wheels, Jessey Qi posted a picture; a comparison of citrus wheels on a higher heat setting in a dehydrator versus a lower one. I think the "low and slow" ones on the bottom look much better than the burned-looking ones on top. So if your food dehydrator (or oven) offers multiple settings and you can set it below 200F/95C, then that's worth a try to make fresher-looking citrus wheels for long-lasting garnishes. Continue reading
Posted Jun 1, 2020 at CocktailGreen
What would be the reasoning/advantage to doing this bottom-up?
Toggle Commented May 29, 2020 on Make Clear Ice Balls Using a Thermos at Alcademics
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Many bars choose to use dehydrated citrus wheels instead of fresh ones to use as garnish in cocktails. As drying out the citrus preserves the wheels, there is no waste at the end of the night. However, some customers do not enjoy the look of ones that are toasted to a brown color. I decided to try my hand at dehydrating/preserving some lime wheels in various ways to see if I could make them retain a lively bright green color while preserving them. (Spoiler: I have not succeeded.) My home dehydrator has only one setting, and it seems pretty hot... Continue reading
Posted May 28, 2020 at CocktailGreen
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This came out great! Using this technique with the Thermos Funtainer and ice ball molds I put some cherries inside ice ball molds atop the Thermos and froze them. Nothing complicated, these looked awesome. For all the clear ice projects on Alcademics, check out the Index of Ice Experiments page. Continue reading
Posted May 27, 2020 at Alcademics
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Oleo Saccharum, sugar imbued with citrus oil, is typically made with peeled citrus. The peeling seems to be crucial to freeing the oils in the citrus for the sugar to pull it out - you can't just pour sugar over a whole lime and make oleo saccharum. I was curious about making oleo from the ends of citrus after making wheels - those are not typically peeled and would be very hard to peel. Also, for limes that were squeezed (as limes are hard to peel) - same situation. My thought was that if you put the citrus in the... Continue reading
Posted May 27, 2020 at CocktailGreen
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This Wednesday I'll be doing a live Facebook chat with Tracy Stuckrath of thrive! meetings & events. Stuckrath has a history as an event planner now with a specialty in allergen and food sensitivity awareness, working as a consultant and speaker and continuing to assist with events. It should be... Continue reading
Posted May 26, 2020 at Cocktail Safe
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A little global pandemic won't stop cocktail books from coming out this summer! In this posting we have books coming out in June 2020 or before (along with a couple I missed from the end of 2019/beginning of 2020). They star some of the big names in bartending: Eric Alperin,... Continue reading
Posted May 26, 2020 at Alcademics