Sous-vide technique creates liquor with more character
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.
TheAtlantic.com
| 11/12
This story published in ProChef SmartBrief on 11/13/2009
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