by Dave Arnold If you have a chamber vacuum sealer, you can use the vacuum to do a kind of rapid pickling, forcing a liquid (such as gin) into a solid (such as cucumber). If you don’t have a chamber vacuum sealer, that’s been a hard trick to pull off. I use an ISI whipper […]
by Dave Arnold At this year’s Star Chefs conference I whipped up some beaver-flapper puffs for the crowd to munch on (see here for recipe), and Nils and I liquored everyone up with a passel of cocktails. Our 75 minute demo showcased three different techniques at three different attainability levels: rapid N2O infusion (within anyone’s […]
posted by Nastassia Lopez It’s beginning to look a lot like Christmas Holiday in the lab. A thick layer of liquid nitrogen has settled in, our intern Fabulous is canvassing local Christmas tree stands for fallen pine branches, and the drinks are flowing. Wednesday night Dave and Nils hosted the FCI holiday cocktail demo. They […]
posted by Dave Arnold     A while back we did a post on whether or not the type of ice you use in a shaker affects the dilution and temperature of your finished cocktail. Turns out it doesn’t (most of the time). For the nitty-gritty see here and here. Most people say, “Yeah, I know about […]
The alcohol has been flowing in the lab. The rotovap is working again, master bartender/mixologist/friend Tony Conigliaro is in town, and today we abused ourselves by tasting all of the horribly old liquor in Dave’s liquor cabinet. What we’re hinting at is: ********ANOTHER SHAMELESS PLUG FOR OUR CLASS************* Wednesday, December 2nd, from 6:30pm-8:30pm Dave and Nils […]
