Wall Street Hustle
“Sous Vide an entire cocktail really changes the dynamic of the cocktail. The ﬂavors of all of the ingredients bind together more than a traditional batched cocktail. Sous Vide expands the components in the bitters as well leaving the consumer with endless layers of ﬂavors throughout the drink. A full Sous Vide cocktail also reduces the bartenders steps when making a drink which leaves more time to capture more sales.” ~ Phil Wills, The Spirits in Motion
“Using Sous Vide to Fat Wash a cocktail causes the ﬂavor of the Brown Butter (the fat), to infuse with the spirit while creating an over the top smooth mouthfeel that you don’t get with traditional fat washing methods” ~ Phil Wills, The Spirits in Motion
“The whiskey modiﬁer is used in this cocktail as a non-alcoholic modiﬁer in the style of whiskey. The modiﬁer is key for creating dynamic non-alcohol options within a bar program yet can also be crossed utilized in cocktails as displayed here.” ~ Phil Wills, The Spirits in Motion
Smoked vanilla ice cream, puffed barley, peanut powder, apples and caramel
Chef Allison Osorio uses the HydroPro® to pasteurize her smoked vanilla ice cream and create perfectly puffed barley for this delicious dessert with the power of Sous Vide Toolbox™.
Banana Butter & Smoked Vanilla Ice Cream Cone
Chef Allison Osorio uses the HydroPro® to prepare whole bananas for a banana butter to use in her twist on a classic ice cream cone.
Koji Duck Confit
Koji Duck Confit, Umeboshi, Mountain Yam, Shiso, Mirin Black Plum Sōsu by Chef Keith A. Lord of Strateje Fourteen
Sous Vide Pickles
Cooking your pickles Sous Vide at 140ºF / 60ºC ensures the perfect texture every time.
The Ultimate French Fry
The perfect french fry must be fried twice. This is because the first fry par cooks the interior and creates a starch-reinforced exterior that results in an exceptionally crunchy exterior.
Smoked Cinnamon Tincture
Give cocktails an earthy, smokey flavor and aroma with a cinnamon kick!
Whether you serve this guacamole as an app, side, or condiment - you won't be sorry.