Cooking Issues

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Entries Tagged as 'vacuum infusion'

The Three Brandy Cheese Course

April 30th, 2009 · 3 Comments · cocktails

Posted by Mindy Lvoff Purpose: Find a use for the heavy solids left behind after vacuum-distillation Techniques Used: Rotary Evaporation (rotovap), Vacuum Infusion, Pressure Cooking Add the following to your “must do before I die” list: Try Nils & Dave’s Three Brandy Cheese Course. No, I’m not exaggerating. Just writing about it is evoking a […]

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