Sous veni, sous vide, sous vizzle

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The Something Awful Forums > Discussion > Goons with Spoons > Sous veni, sous vide, sous vizzle

PurpleLizardWizard: Jun 11, 2012

So, I stumbled across a book that claims to give instructions for infusing alcohol through sous vide. Does that even work? I guess a steady, warm-but-not-hot temperature might speed it up, but the book is claiming that it "shortens the infusion time from weeks and months to minutes and hours." Is this snake oil, or actually plausible?

# ¿ Nov 4, 2013 01:42

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# ¿ Apr 29, 2024 00:15

PurpleLizardWizard: Jun 11, 2012

Chemmy posted:

Just use a nitrous whipper.

Thanks for the tip. I wasn't aware of those.

From what I can tell, though, neither of these would speed up the aging process, though, would they? The whole mellowing and melding of flavors?

# ¿ Nov 4, 2013 05:12

PurpleLizardWizard: Jun 11, 2012

dotster posted:

Now I just have to figure out where I can get good milk that isn't ultra pasteurized.

Isn't the only milk that's ultra pasteurized the stuff that doesn't need to be refrigerated until it's opened? I think the jugs of it are just regular pasteurized.

# ¿ Jan 17, 2014 17:07

The Something Awful Forums > Discussion > Goons with Spoons > Sous veni, sous vide, sous vizzle