Truffle Explosion

Kevin Liu (society member) has a great recipe on his blog - he adds a cayenne tincture to replicate the burning sensation of the ginger, allowing to retain its strong flavour over time. You can find it here: http://craftcocktailsathome.com/2012/07/recipe-spicy-ginger-soda-that-stays-strong-over-time/ I made a dark and stormy last night using this recipe and an iSi whipper, it was one of the best I've ever had.

Just removed the pork - it tastes great, and i haven't died yet... Fingers crossed

Thanks for your responses - looks like one of the bags had ever so slightly split, which explains the colour. And I realised I accidentally used some cheap Giant Supermarket freezer bags, which might explain it. Pork has been rebagged in double strength ziplocs. Fingers crossed...

Hi All, I've been playing around with my new Anova and decided to make some cochinita pibil (40 hours @ 60 degrees). I don't have a vacuum sealer so I use the water dispersal method to seal in the chinks of pork. The marinade is lime juice, orange juice, achiote and other spices. It's been in there for about 16 hours. I'm a little worried because the water in the bath is now slightly orange and there's some weird sediment floating in the bags. Here's a couple of pictures (excuse the quality). Grateful for views on whether it looks fine, or whether there's something exotic growing in there.. Thanks!