Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

Quick Infusions by N20 Cavitation


  • Please log in to reply
38 replies to this topic

#31 e_monster

e_monster
  • participating member
  • 443 posts

Posted 27 January 2012 - 06:01 PM

I tried a cocoa infusion using the method on the Cooking Issues blog. The end result had a very faint cocoa flavor - next time, I'll try grinding it in the food processor to increase surface area. Definitely did something, though.

http://www.cookingis...o-with-recipes/

Did you use the kind of cacao nibs he mentions? Everyone that has posted about the cacao infusion has mentioned that the results are highly dependent on the quality of the nibs.

#32 cschweda

cschweda
  • participating member
  • 16 posts

Posted 31 January 2012 - 10:14 AM

Did you use the kind of cacao nibs he mentions? Everyone that has posted about the cacao infusion has mentioned that the results are highly dependent on the quality of the nibs.


I used these nibs:

http://www.amazon.co...28029734&sr=8-2

Infused for 3 minutes in relatively inexpensive Vodka (i.e., not premium).

The chocolate flavor was great -- and grew even better after 24 hours. I did nothing to the nibs -- just dumped about 50g in with some vodka (not exact measurement). Used the iSi Gourmet Whip, one N20 cartridge, infused, shook for 30 seconds, let sit for 3 mins, vented quickly. Great cocoa taste -- no bitterness. It's interesting because while the cocoa was pronounced -- very pronounced -- it wasn't at all cloying or heavy. Very nice!

Edited by cschweda, 31 January 2012 - 10:16 AM.


#33 jrshaul

jrshaul
  • participating member
  • 484 posts

Posted 31 January 2012 - 12:53 PM

My nibs came from Whole Foods, and are not so good. I'll try the brand you recommend.

What temperature was the vodka during infusion?

#34 e_monster

e_monster
  • participating member
  • 443 posts

Posted 31 January 2012 - 04:49 PM

My nibs came from Whole Foods, and are not so good. I'll try the brand you recommend.

What temperature was the vodka during infusion?

By the way, I recommend using decent vodka. I made a few infusions with cheap vodka and the results were definitely sub-par. Stoli seems to work pretty well and is not terribly expensive. If there are cheaper brands that are smooth, I'd love to know.

#35 thirtyoneknots

thirtyoneknots
  • participating member
  • 1,968 posts
  • Location:Texas

Posted 31 January 2012 - 05:54 PM


My nibs came from Whole Foods, and are not so good. I'll try the brand you recommend.

What temperature was the vodka during infusion?

By the way, I recommend using decent vodka. I made a few infusions with cheap vodka and the results were definitely sub-par. Stoli seems to work pretty well and is not terribly expensive. If there are cheaper brands that are smooth, I'd love to know.


Monopolowa and Luksusowa are both very good, run about $11/750ml.
Andy Arrington

Journeyman Drinksmith

Twitter--@LoneStarBarman

#36 cschweda

cschweda
  • participating member
  • 16 posts

Posted 01 February 2012 - 06:05 AM

Agreed about the quality of vodka. When I make this again (yhis weekend), I'll buy something a bit better than the no-name six-dollar bottle.

BTW -- everything was at room temperature.

#37 e_monster

e_monster
  • participating member
  • 443 posts

Posted 01 February 2012 - 09:43 AM

Agreed about the quality of vodka. When I make this again (yhis weekend), I'll buy something a bit better than the no-name six-dollar bottle.

BTW -- everything was at room temperature.


All my infusions were done at room temperature as that was what Dave recommends in the article. My harsh infusions were done with Smirnoff and Burnett's. Both were very harsh and put the lie to my belief that cheap vodka wouldn't be that much different from a half-decent vodka.

#38 cschweda

cschweda
  • participating member
  • 16 posts

Posted 02 February 2012 - 05:42 PM

All my infusions were done at room temperature as that was what Dave recommends in the article. My harsh infusions were done with Smirnoff and Burnett's. Both were very harsh and put the lie to my belief that cheap vodka wouldn't be that much different from a half-decent vodka.


Yep -- I found the same thing. Cheap vodka is insanely harsh. I tried an infusion earlier this evening with Absolut. Fantastic. Not harsh at all but with all of the cocoa flavor. Used 50g of nibs again. Turned a dark brown, but I notice (after a couple hours now) it's not quite as dark.

#39 evo-lution

evo-lution
  • participating member
  • 437 posts

Posted 06 February 2012 - 06:04 AM

My nibs came from Whole Foods, and are not so good. I'll try the brand you recommend.


Chiming in a little late here but if you can get your hands on them I recommend Valrhona Grue De Cacao (cocoa nibs). Possibly a little pricier but worth parting with the extra coin if that's the case.
Evo-lution - Consultancy, Training and Events

Dr. Adam Elmegirab's Bitters - Bitters

The Jerry Thomas Project - Tipplings and musings