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Orgeat


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Batch 8...

 

90g almonds (blanched Spanish almonds again)

90g apricot kernels

350ml water

300g sugar

20ml orange flower water

 

 

Good stuff.  I cooked it to the syrup stage, with which I agree with @feste.

 

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

 

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  • 4 weeks later...

What could be worse than getting off work at 8:00, coming home and having to make a batch of orgeat?

 

Batch 9.  Same as Batch 8.  I'm waiting for it to cool so I can homogenize it, and add the orange flower water.  I am so hot and thirsty.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

 

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  • 4 weeks later...

Batch 10.  It seems a batch of orgeat is lasting me about three weeks.  Ingredients for batch 10 the same as Batch 9.  One difference:  batch 9 was rather thin, so I cooked batch 10 to a more syrupy consistency.  Probably too viscus to homogenize.

 

It will be interesting to see if the fat of batch 10 eventually separates or not but I'm guessing the result will be OK.  Taste is great.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

 

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  • 5 weeks later...

Batch 11.  Made as near as possible to batch 10, as batch 10 had been my best.

 

Ingredients have remained the same since batch 8:

90g blanched Spanish almonds

90g apricot kernels

350ml water

300g sugar

20ml orange flower water

 

 

I succeeded.  With practice orgeat is getting easier.  When cooked to a light syrup there is no need to homogenize.  I am enjoying the fruits of my labor as we speak.  Along with a few peanuts.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

 

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  • 1 month later...
  • 1 month later...

 

for Jo, although I am sure she has abundant ideas for orgeat, I am reminded of a celebrated cocktail at famed Johnny Kan's Chinese restaurant in San Francisco.    The Almond Eye, sweet and frothy, was often our dessert after a traditional meal there.    A closely guarded 'secret' recipe, it was essentially a brandy Alexander made with almond liqueur.    So for a reasonable facsimile...1.5 oz cognac, 1 oz orgeat, 1 oz cream     Well shaken/blitzed, served in a coupe.   

eGullet member #80.

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For good or ill orgeat does not have much in common with almond liqueur.  (Although yesterday I did get two bottles of cognac, mainly for Mississippi punch.)  With cognac and orgeat one can make a Japanese.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

 

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  • 4 weeks later...

Batch 14.  I got to use my new Super Bag and I reduced the sugar further to 220g.

 

90g almonds (blanched Spanish almonds)

90g apricot kernels

350ml water

220g sugar

20ml orange flower water

 

 

I am enjoying my evening mai tai as we speak with a bowl of smokehouse almonds.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

 

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  • 4 weeks later...

Batch 15.

 

90g blanched Spanish almonds

90g apricot kernels

350ml water

280g sugar

30ml orange flower water

 

 

I increased sugar to 280g and orange flower water to 30ml.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

 

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  • 1 month later...

Batch 16.

 

90g blanched Spanish almonds

90g apricot kernels

350ml water

280g sugar

30ml orange flower water

 

Like batch 15 except rather than cooking to a syrup, I heated and homogenized.  I tried without homogenizing but the fat separated and solidified.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

 

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Life has trade offs.  I think I prefer this orgeat (Batch 16).  But is it worth the extra effort to homogenize rather than cooking to a syrup?  I have a month to reflect on this.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

 

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  • 1 month later...
  • 1 month later...

Batch 18.

 

Batch 17 was the best batch ever.  This was supposed to be the same as that.  Somehow it got foamy when I homogenized.  I'm thinking the foaming may have to do with the temperature of the orgeat when I homogenized.  Unfortunately I did not record the temperature.  Fortunately the foam is going down.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

 

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16 minutes ago, JoNorvelleWalker said:

Batch 18.

 

Batch 17 was the best batch ever.  This was supposed to be the same as that.  Somehow it got foamy when I homogenized.  I'm thinking the foaming may have to do with the temperature of the orgeat when I homogenized.  Unfortunately I did not record the temperature.  Fortunately the foam is going down.

 

Throw it in your chamber vac - that'll suck the foam out of it!

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  • 4 weeks later...
  • 1 month later...

Batch 20.

 

90g blanched Spanish almonds

90g apricot kernels

350ml water

280g sugar

30ml orange flower water

 

A little easier because I'm getting better at disassembling and cleaning out the Kuvings after clogging it with nuts.  Still troubled by foam after homogenizing but I don't have the courage to defoam in the chamber vacuum.  From past experience the foam dissipates after a few days.

 

Enjoying my mai tai at the moment.  Has anyone else been making orgeat recently?

 

  • Like 1

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

 

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