SOUS VIDE

Think if you could recreate the taste you are looking for so much or that many of your customers or people would like to taste from you, would this not bring you immense joy?

 

Of course yes!

 

Today it is possible, the only action we have to do is to break down our scientism and let ourselves be vibrated by our emotions.

Future

Technique

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revolutionizes your work your taste

If you're here it's because, surely, you have the usual friend or friend who is always informed about the trends of the moment and then came a breeze talking about cooking at a low temperature, showing off the French name "sous vide".

Iwill

explain in three

easy steps

how it works

and how to get

the maximum

results from

this technique

The strengths of the Sous Vide technique

 

Save a great deal of time on the infusion times, normally with classical techniques would take days or weeks.

 

Infusions can be set as you like, you can control the time and temperature as you like.

 

(of course, the temperature will never reach more than 100 degrees unless you really want to spend a lot of money on super professional equipment)

 

I have been using this technique and this machine for more than 6 years and believe me the results are amazing.

 

 I am sure that after this reading everything will be clearer and you can begin to take your baby steps by following my advice and instructions.

 

 

Back to us.

 

THE POINTS TO PAY ATTENTION TO ARE:

 

1 Solvent content

 

2 Which type of solvent (Vodka, Gin, Tequila, water, Rum or pure alcohol)

 

3 What do you want to use to extract. (fresh or dry)

 

Temperature of the bain-maria 

 

5 Infusion time

These are the rules to be followed hierarchically.

 

Obviously, in order to obtain an optimal result, first of all it is necessary to obtain as much information as possible, also because many spices and ingredients in different extractions and concentrations can be harmful to the human organism.

Below you will find a gift for you, an infusion that you will like very much, and one of my cocktails that I am sure will have a lot of fun.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bunga Bunga 

Vermouth

Solvent Vermouth Rosso 1liter

Fresh Banana 1 kg

Temperature 70 degree

3 hours

Then plunge bag into an ice bath to shock the syrup and arrest the cooking. Strain syrup and keep refrigerated for up to 1 week.

BUNGA BUNGA

Zacapa 23  40 ml

Vermouth Bunga 60 ml

Bitter Tonca Bean 2 dashes

TECNIQUE

Mix and Strain

Garnish

3 drops of parsley oil

CONTAINER OR GLASS

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