Around a week ago I had a tray of leftover cherries. I rinsed them, cut them in half and took the stone out, mixed them with 2% by volume Kosher salt and vacuum
I found a recipe for a No-churn rum and raisin ice cream. In the recipe the first step is to put the raisins and rum in a saucepan and gently heat until boiling
I've recently become fascinated by the use of butterfly pea blossoms to add colour to alcoholic drinks. (Yes, I've been watching How To Drink on Youtube). It ac
Concerning alcohol flavored panna cotta, other questions I found focus more on how to prevent a cream plus alcohol mixture from splitting but they assume one kn
I want to make and serve a vanilla bourbon, so I want to maintain as much of the alcohol as possible--ideally all of it. I've tried nitrous and room temperature
4C Water ~ 4 C Sugar ~ 1C instant Coffee[dry] 1QT Vodka Water & dry ingredients mixed-simmered & cooled prior to adding Vodka. Need to know volume as
Part science, part arithmetic question. For alcohol with proof x what volume constitutes a single drink? Defining a standard drink as 14 grams of alcohol: ht
I make vegan jello by dissolving agar agar in boiling water. Sometimes I add liqueur (e.g. Grand Marnier) for a little flavoring and sweetnes
How much, if any, alcohol is left when vinegar is made from alcoholic products? Does this differ between different types of vinegar, such as malt, red wine, whi
I'm trying to keep up a tradition of sending fruitcake out to families, only I know some families are more averse to alcohol in general than others. The recipe
Liquids often mix due to different densities, so which one should I pour first in order to have them mix properly?
I was in the mood to give someone a bottle of whiskey, but to customize it, I wanted to decorate it with polymer clay. But to set polymer clay, you have to put
I don't drink alcohol do to a Psychiatric drug. There has to be some alcoholic drinks that taste okay with out alcohol. What drinks are popula
On page 431 of Fuchsia Dunlop's The Food Of Sichuan there is a sort of vague description of a boozy preserved egg (zaodon, 糟蛋) but I'm having trou
I am making crème brulee for 60, I intend to sous vide them (thinking 180 degrees F, roughly 83C?), and I would like to create an "old fashioned" flavore
I remember one time where our father decided to use some liquor on the food we/he was cooking, and he says it gives more flavor. Yes, it does
I'm making this bete noire for tomorrow: La Bete Noire I have yet to screw up this recipe. It's easy, and will satisfy most hedonists. It is a little one-note
What defines the outcome of the fermentation? You put the veggie, fruit in an anaerobic environment and you either get "Alcohol fermentation" (ethanol) or "Lact
I wanted to make a chocolatey drink, but creme de cacao is way too sweet. So I decided to try making chocolate vodka. I added about 3/4 cup of 63% chips (Guitta
Prunes soaked in gin, does the gin still have same alcohol content after 2 months?