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salixfire

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  1. Hi all! I've not been around for a long while but thought I'd pop back as you guys are likely to be my best source of answers, if you don't mind me asking. I've made a number of infused gins and vodkas using my sous vide and was wondering what the longevity on them is likely to be. Most of the ones I've made have been drunk very quickly but I have a friend that keeps stocks of different flavoured alcohols for cocktails so I was wondering if anyone knew how long they would last? Usually I make them with fresh fruit infused at 57 degrees Celsius for a couple of hours. Also I'd like to somehow filter them to get rid of the haziness and get them nice and clear if I can, does anyone have any recommendations? Usually the sediment will settle out in a few days but I'm impatient I've tried coffee filters and they get out the bigger stuff (tiny bits of microplaned zest) but not the "haze", if you know what I mean. I've heard of using a Buchner (?) filter but haven't tried that yet. Would something like a 100 or smaller micron filter work without loosing any flavour? Any other recommendations? Thank you
  2. According to an email I have recieved today the IOS app is live: https://itunes.apple.com/us/app/anova-culinary/id959638683?ls=1&mt=8&utm_source=Mailchimp&utm_medium=Email&utm_term=App%20Email&utm_content=App%20Announcement&utm_campaign=App%20Announcement%20Email&utm_source=Anova+Customers&utm_campaign=5ff3cb0931-holiday14&utm_medium=email&utm_term=0_f33347b916-5ff3cb0931-97602745&mc_cid=5ff3cb0931&mc_eid=856b09bc63 Now I have to wait for the android version they promised as I haven't got an I-anything.
  3. Thank you both I now need to get some eggs, steak and a source of water that won't try any kill my new toy (we have very hard water here) and have a play around.
  4. Mmmm steak *drools* I like it medium rare, what sort of temperature would be best for that? Is there something that I should do first to test the calibration of the Anova first (preferably a cheaper option) so I don't ruin a good steak? Thank you
  5. My Anova arrived today! Is there any suggestions on what to cook first to test it out? I've not SV'ed before and the main thread is a tad overwhelming.
  6. Hi, I'm terrible at introductory posts and the forum seems to have eaten the first one I typed but oh well... I'm a long time lurker on here but after backing the Anova on Kickstarter I thought I should probably join to take part in the discussions and ask newbie questions about it. I love the more scientific cooking and baking methods. Not sure what else I wrote the first time around, so yes, Hi! I'm glad to be here
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