Sous-vide technique creates liquor with more character

11/13/2009 | Atlantic online, The

James MacWilliams, bartender at the well-known Canlis restaurant in Seattle, makes his own flavored liquors using handpicked spices, strawberries and other ingredients. He controls the intensity of flavor by using the sous-vide technique, which calls for sealing ingredients in a bag and cooking them in hot, but not boiling, water.

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Atlantic online, The

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