What’s your favorite mixology gear? Here are some links to the stuff I mention in the video (more links in the description) ● Sous Vide cooker set: geni.us/ldAXX2 ● iSi whipper: geni.us/kG7oS5 ● Precision scale: geni.us/cWyu ● Chemex: geni.us/TEPWJ ● Blender: geni.us/qNY76 ● Induction cooker: geni.us/6sPIb ● Juicer: geni.us/J9UgyD ● Food Dehydrator: geni.us/qQBnIZ ● Potato Ricer: geni.us/UvU96w By buying through the affiliate links you’re also helping out the Cocktail Time channel with a small commission (at no additional cost to you). Cheers! Sharp Edge KNIVES: sharpedgeshop.com/ Wellta’s APRON: welltaboualaphanh.com/
Hi Kevin, Could you please also provide a link for a Thin Peeler? I was searching it in local supermarkets, amazon and others - all are either low quality blunt edge, or so wide they are unusable for zests.
@@TrivialTax hi. I have to check it out for that on amazon. This one I got this one as a gift. If you can't find it, a zest grater could be helpful for thin zest for cooking, infusions, etc., too.
This is the first true deep dive on more niche cocktail gear I’ve seen. A very valuable contribution to the community. Stunning cinematography as always. Cheers!
Happy to hear that! The craft in a cocktail is in rising and I feel obliged to show the world what I am using and what makes my cocktails crafty. Thank you!
I agree. We see so many videos showcasing the process and end result but no proper emphasis on the tools. Now anyone can use this a a solid point of reference. True genuine content right here
This line is why I love this channel. It's never upselling stuff for the sake of a quick buck. Kevin will often use the thing he genuinely thinks is best, or already has (like, say, the juicer) rather than pretending it's best to use [insert affiliate store link here]. Sometimes that IS a product he can recommend and link to, but when that is the case, you know it's actually genuine and not just an upsell, and may even still be a smaller business anyway (like that person who made his apron).
Great content as always Kevin. Can you provide a list of useful ingredients/acids (citric, agar agar, gum arabic etc) which you use and are useful to have?
Nerdy knife info: The knives he has are 仙蔵 (Senzo) knives made by Suncraft in Seki city in Gifu prefecture. They are 33 layer damascas steel (meaning high carbon steel that's folded over on itself into 33 layers) with a VG 10 steel core. VG 10 is a very high quality Japanese steel (the G stands for "Gold Standard"). It is technically a stainless steel with 15.5% chromium in it, and has excellent corrosion resistance. You can't throw it in a dishwasher, though, and you should be careful to wipe it off and keep it dry as much as possible. When dealing with citrus, you should also wash it and wipe it immediately after use if you want to keep it shiny :-) High chromium levels make it harder to sharpen and VG 10 is trying to balance good corrosion resistance with ease of sharpening. It has a hardness of 60, which is quite hard, but not crazy hard and should help with the sharpening. The knives have 2 unusual (to me) features. The slight bowing of the spine just before the tang enters the handle gives you a slightly different cutting angle which looks interesting. Also the handle is a twisted octagonal handle. So as the handle moves out from the blade to the end, it twists. That seems like a really nice feature. I always find octagonal handles to be a bit awkward (and one of the reasons I use a Mizuno). I'm going to have to take a look at this next time I go to Gifu (which I do from time to time). I'm not a massive fan of stainless steel because I love the feel of lower levels of chromium when sharpening. Also, a black knife with a deep patina and a gleaming silver edge is cool, IMHO, so I don't mind some controlled corrosion (although Mizuno knifes are relatively high in chromium for carbon steel knives as well...) I need a new petty knife and a unagiba (long sashimi knife), and these definitely look pretty... Hmmm...
Yes! That's the info I love to see. I've used the knives a couple of times now and it's really a whole new game, they're both crazy good. Pretty lightweight, and I like the octagonal handle. You won't be disappointed if you go for this petty knife, my friend. Thank you so much for taking the time to write all of that. Cheers!
Clarification is great, and I have an induction hob. But i don't have the pans to accompany it. I'm very intrigued by the concoction of bitters and the rapid infusion sous vide. When I have a couple hundred bucks to grab a pile of bittering agents, I can't wait to put my circulator to good use. The precision scale is definitely on my wishlist; I'm very excited to try the super syrup. My agar game is a little haphazard without sub-gram precision. Wouldn't want to do the same with gums and methylcellulose.
If I was a RU-vidr (as a bartender that has worked in 3 bars and none of them are pushing anything, just classic shit and keep it simple and also save money but I personally have always the intention of upping up the game and try to change a bit each bar where I'm at) I would make a video about the tools you need in these situations hehe. How to decided what is worth to make in house, what's ok to skip by buying a premade product and everything in between. But I'm not a RU-vidr, so hopefully someone makes that video. I believe it would be useful as fuck.
Smoking gun! And one or two other kind of molecular mixology items to do something like reverse spherification are a few ideas. But your video is fantastic and very comprehensive as it is!
Great episode as always from you and your team. You ever look into Crew Supply for your bottles. They make ones that open from the bottom so they're easier to clean and to put ingredients into. Keep up and awesome work guys.
I saw these bottles but I haven't ordered one yet. I need to try them out. Also, I have some tricks to clean dirty bottles so we might need to shoot an episode about that too 🤔😃
Please tell me what the counter top carbonator does that the portable stainless steel bottle doesn’t? I have a bottle carbonator and I’m considering the larger counter top model.
Yeah, definitely haven't made the mistake of using three or four times too much of a bittering agent because I didn't have fine enough scales or anything.
I bought a sous-vide stick just last week. I want to reproduce the popcorn infusion and make my own custom smoked flavor spirits. You did not talk about the shakers, mixing glasses and basic strainers though.
After considering several suppliers, ended up buying a knife at SharpEdge. Nice you mentioned that store. I haven't seen references to that shop anywhere else.
Thank you for videos all time. I'm living in south korea. I've worked as bartender like half year and your video is always helpful and impressive. I bought souvide machine few days ago for try new things : P really learning many things from your videos. Can I ask you questions? I've watched many of your videos but I still didn't understand what's the benefit of saline I couldn't hear perfectly because my english not good enough. Also in our Country Cream whipper's No2 Cartridge is illegal to buy beacuse of drug. I really sincerly want to make that kind of foam but I have no idea how can I make that kind of foam without it, so if there is any hint or advice that I can get, I would really appreciate it. Thank your for your videos and efforts all the time : ) Wish you guys safe from covid.
Thank you so much, I'm glad you're enjoying the episodes and trying new things! The 20% saline solution is just 20g of salt dissolved in 80g of water. And salt enhances some flavors. I usually add it to every sour cocktail I make. It can also tone down the bitterness. Try Campari with a few drops of saline to see what I mean. Cheers!
@@KevinKos Thank you so much! I understand it. I was thinking buying it but I can make it! Really appreciate it. I'm gonna make them and I'm gonna test it. Really thank you!!! Again really thabk you for sharing your knowledge and skills : )
One thing i like to use is thermomix (1500$ is alot but it can replace your blender, cooker, sous vide, measuring cut, scale, your pen and note, etc) one more thing maybe weird is open top washing machine, i use them as centrifuge (just throw your mix in 2 or 4 sealed bags then choices highest speed in 10 mins) if you need to clarify something this will be faster
Im fairly new to bar life (almost 2yrs) and watching your video has given me way too many ideas for my personal home bar (if I ever get to do it in future) Thanks a bunch!!
So good to hear that! I'm sure you'll get really creative with your ideas! Feel free to check out other episodes for some inspiration. And make sure to share your ideas with the cocktail time community. Cheers
Damn! I'm only a bit past two minutes into this video and WHAM! You show an amazing method for measuring reduction. I've never thought of or heard of putting a trivet on a scale with the pot and the initial volume and using that determine reductions. I've for so long either eyeballed it or tried to measure the depth with a spoon handle or something. Never very accurate.
My mother gave me her Vitamix from the early 70’s the all stainless steel version, unfortunately the seal on the top of the blender failed in the early 2000’s not bad for an over 30 year run. Sorry America funny… and correct… again very funny 😄
