Chapter 1 ended with the test sled ready for trials and I reported my successes using aluminum beads in leu of water for sous vide cooking: https://graywolfslair.com/index.php/18-0-the-vacuum-cooking-and-aluminum-bead-sous-vide-test-sled/18-3-produce-food-concentrates-extracting-and-boiling-at-low-temperatures-under-vacuum https://graywolfslair.com/index.php/18-0-the-vacuum-cooking-and-aluminum-bead-sous-vide-test-sled/18-1-sous-vide-cooking-with-aluminum-beads https://graywolfslair.com/index.php/18-0-the-vacuum-cooking-and-aluminum-bead-sous-vide-test-sled/18-1-sous-vide-cooking-with-aluminum-beads/18-1-1-aluminum-bead-creme-brulee-sous-vide https://graywolfslair.com/index.php/18-0-the-vacuum-cooking-and-aluminum-bead-sous-vide-test-sled/18-1-sous-vide-cooking-with-aluminum-beads/18-1-2-egg-bites...
18.3.1 Test 13 F-Extracting wild blackberry concentrates from spent pulp
Wowza, shazam! What an intensely flavorful extract!! I extracted concentrate from spent wild blackberry pulp, after squeezing the berries for juice, that both Grayfox and I found delightful and my...
18.3 Produce food concentrates extracting and boiling at low temperatures under vacuum
Test 3A: My first experiment concentrating using vacuum was serendipitously Jalapeno syrup for use in Jalapeno lemonade and was inspired by Grayfox returning to the lair after lunch with girlfriends and...
18.1.2 Egg Bites
Here is a aluminum bead sous vide based on the Starbuck recipe: 4 eggs 4 tablespoons cottage cheese 1/4 cup Monterey Jack Cheese shredded 1/4 cup Gruyere cheese shredded 1/4...
