Category: Sous Vide
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.
Sous Vide Pickles
Cooking your pickles Sous Vide at 140ºF / 60ºC ensures the perfect texture every time.
Smoked Cinnamon Tincture
Give cocktails an earthy, smokey flavor and aroma with a cinnamon kick!
Peach Gin & Tonic
Put a twist on classic cocktails with Sous Vide flavor infusion.
Sous Vide Orgeat
Keep the almond flavor and aroma punchy by cooking orgeat Sous Vide.
Master Technique – Cooking Legumes Sous Vide
Cooking beans sous vide is a surefire way to ensure that they have an ultra-creamy texture, optimal flavor, and avoid blowouts.
Master Technique – Cooking Lentils Sous Vide
If you’re not cooking your lentils Sous Vide, YOU SHOULD BE. It’s a textural experience not unlike good caviar.