Is there a way to charge the small C02 cannisters from the larger tank? Or is there a way to hook up the large tank to the whipper? Can you whip with C02 or does it have to be N0s?
I don’t know of anyway to hook larger gas tanks up to the siphons safely. I’m sure it’s doable but I worry it would be very dangerous. You can aerate things with co2 to but bear in mind this carbonates them too and is less stable usually than nitrous (no one wants fizzy whipped cream or chocolate mousse, but it can be good for some very specific things
Hi Eddie. I was looking to buy an isi siphon but wasn't sure what size I should get, the 0.5L or 1L and was wondering if you might be able to provide some insight. I would mostly be using it for dessert applications like mousses and generally doing ~6 servings. Do you think the 0.5L would be enough for this or should I step up to 1L. Thanks!
would be nice if you explain what you put in (is it already distilled once to get rid of the methonol and acetates) , what you get out and what quantity of say gin you would get and how you blend it, sound like a load of work for very little alcohol to use.
If you look at my most recent video on the rotavap from an about 2 months ago I cover all of that I think. And I have a specific video on making vacuum distilled gin from last year which goes into lots of detail on making gin and again answers these questions, hope that helps
Love your channel. How and when do you determine the exact moment to stop the distillation process in order not to end up with unwanted flavours in the distillate? Thanks in advance
Aw thanks. So that’s a bit of a mix of experience, theory & just having to test. I would generally leave around 1/4 as the tails of a distillation which I will discard, but depending on the ingredient & how I want to use it that might change. For things that make the menu or regular use I tend to test them until I get exactly what I want, the best way to do that is to take cuts of the distillation (keep separating off what you have distilled so far, then carry on distilling & repeat until the flavour changes / becomes weaker or undesirable), then you can can make that process simpler & repeatable for the future :)
@@EddieShepherd Make sense. Thank you so much for the answer! Just another quick question,since it is a low temperature process do fruits,veggies and herbs retain all their natural benefits ? vitamins etc...
Hi Eddie, Thanks for all of this. I was wondering : can i add chili and spices ( i want to make a mala sichuan flavor miso ) at the beginning of the fermention process. Or maybe chili and sichuan pepper will prevent fermentation ? Thanks again. Lucas
Hi Eddie, this is a nice video so thanks for making this. I found your video as I was looking to see if the way I'm making salt is safe and if I'm missing an important part of the process. I'm originally from Newton-le-Willows bordering greater Manchester but now live on a boat in the Mediterranean after sailing from the UK. The meds salinity is crazy, especially here in the eastern med and I have just read it's at around 40 percent salt in the summer! Salt keeps encrusting our boat and the windows get thick with big flakes really quickly so I decided to make our own salt! I have already started to collect sea water and I've just got around a teaspoon from a small amount left on a plate outside overnight which was an experiment, so now I'm scaling things up! It's so saline here I float and don't have to swim at all, so it's so easy for me to make salt here and it feels good to produce it myself although the sun is doing all the work for me so I'm lucky! I'm going to stock up now so that when we sail out of the med we'll have a good supply!
@EddieShepherd, did you have to use a treatment on the herb oil before spinning it? I just got a Spinzall 2.0 (yesterday!) and I'm eager to give this a try
Can anyone give me the set up for carbonating drinks like the one he uses ? If you have all the links for the different parts you are awesome amazon will be the best, oh I do have the CO2 can already. Thanks
Hey, I don't know what happened, I followed your recipe exactly (except for replacing the 1.5g eaywhip with 1g methocel and 1g xantan and adding 10g of seaweed powder for color and flavour), looks amazing when it comes out of the siphon, but it slides right off the cheese as soon as I put the slice of halloumi in the fryer), tried different temperatures, same thing, any thoughts? thx!
Eddy, nice job. I find my isi to be an invaluable tool in my kitchen. Not a professional chef, I do cherish my culinary skills. I find experimenting with my ISI to be great fun. Using CO2 to make whipped cream…not so much…jus’say’n.
Hello there. Great job you are doing here, very interesting. Any advice on how or where I could learn more in how to use this device to make cocktails? Thank you
Hi, thanks very much. Cockrails aren’t really my world but I would recommend Dave Arnold’s book ‘liquid intelligence’ & also the aviary cocktail book, I think they both cover a little about the rotavap from memory but I can’t be sure how much
how did you get the flavour out of frankincense? I have a resin type of ingredient in my region, which i cannot mix with water or water, also cannot ingest directly. i feel that it may be somehow like frankincense. Could you give-me some hints?
@@EddieShepherd is frankinsense similar to the compound I'm refering to? By the way, it's name is 'Breu Branco', native from the brazilian amazon, but very unknown and unused, at least around here. Also, thank you for your kind reply!
Dipping into traditional Balkan ingredients, I see... :) In case you didn't know (though likely you do) elderflower lemonade is regularly made in the northern Balkans in summer, though in a different manner than yours: elderflowers, water, sugar and a slice or two of lemon, then let it ferment in a warm place for 1-2 days to make it bubbly and slightly alcoholic. And spruce syrup is also traditional over there, made very similarly to your procedure though I prefer to use honey instead of sugar. Try it with honey, you may find it better.
Have you thought of drying the dandelions to point where petals detach by shaking or would it effect the freshness part of the dandelions? Picking petals by hand seems like Noma internship level of tedious
With the dandelions the flavour is so delicate that drying / heating would substantially affect it. But it’s okay it’s not too bad of a job, It takes a couple of hours so I can even put on a film in the background while I’m doing it
Fantastic video and so smoothly edited some of the transitions are perfect. Thanks for making such good videos and it could be exciting with a video about making your own cookbook
Your video are always peaceful, refreshing and with simple brilliance. Your work also inspires me to try new things and I appreciate so much you have such ability to appreciate small things in life and share. Best to you!
@@EddieShepherd Truly you can be famous, you should invite someone like Ramsey. Of course that may conflict with simple approach to life. But you offer the genuinely unique.
Just came to your most recent video to say that I’m surprised that you’re not more popular. You’re a great chef, and of this particular cuisine I don’t see many explanations behind how to create them on RU-vid, especially not at quality like this. I just wanna say, thanks man. I’m planning to hopefully make your fruit glass soon for my cocktails. Keep it up!
You can make a sort of honey replacement from an infusion of dandelion petals, you could make that and then infuse it cold with elderflower like this recipe. Or it won’t be quite the same but you could use another heavy syrup to replace the honey and use the same method as here, ie with agave syrup - cold infuse with fresh elderflower
Please forgive my ignorance. The acidity in fermented vegetables comes from the fermentation itself (2% salt) and not from added vinegar …? I was making a brine with water/vinegar/salt/sugar but from your video I’m guessing it’s wrong.
Yes so in this fermentation the acidity is produced by the bacteria during fermentation. The 2% salt is what keeps it safe and allows the right bacteria to multiply, they then produce lactic acid making it acidic which also helps to preserve it long term. You can also preserve things by pickling them in a vinegar mixture, but then you are preserving them in vinegar / pickling them rather than fermenting them so it’s a different process and flavour. I hope that helps
2:50 bwahahahaaaa! Excellent delivery. I went through the whole joke, and then went “…wait! ‘Streets of Manchester…mousse after mousse after mousse?” Wasn’t expecting a joke, well done.
I do a 5:1 (ml/dry g) mushroom extract, in a dual fraction extraction (70% water: 30% alcohol 96%). I do them separately; the alcohol one takes 1 month to be ready, and the water one takes 10 hours at 70ºC. The question is: can I combine the water and alcohol in the same flask and run the ultrasonic bath to get the tincture right?
