1 hour ago, blue_dolphin said:
I do like the idea of making a tequila-based lime-cello for sipping. I understand rapid infusions can be preferable for ingredients that would otherwise be too bitter or spicy for standard infusions but am wondering about the advantages of the sous vide method or an iSi whip instant infusion for something like lime zest that infuses quite nicely over time.
Have you compared the sous vide method to old fashioned days/weeks long infusions?
Truth be told, I just read about this technique a few weeks back and saw it was a way to quicken up the infusion time. I thought I'd give it a go. I have made traditional limoncello ( I have a voracious lemon tree) and did the months long steep. I had made a lime zest tequila long steep last year, I do find this quicker sous vide method comparable in flavor. I have decided the sous vide infusion will be my go to for the near future. I have never used an iSi for infusions.
