Liquid Intelligence: The Art and Science of the Perfect Cocktail by Dave Arnold

Liquid Intelligence: The Art and Science of the Perfect Cocktail by Dave Arnold

Author:Dave Arnold [Arnold, Dave]
Language: eng
Format: epub
Publisher: W. W. Norton & Company
Published: 2014-11-10T00:00:00+00:00


Vacuum infusion takes more time than you might think. Let’s say you want to infuse good dark rum into ripe pineapple spears—and believe me, you do. You cover the cold pineapple with cold rum and apply a vacuum. The vacuum will suck the air out of the pineapple pores and cause the pores to open up. The air from the pores will bubble up through the rum and evacuate the system through the vacuum pump. You want to suck a serious vacuum, because you want to get as much air out of that pineapple as you possibly can. If you don’t suck out all the air, you won’t infuse as much liquid into the pineapple. It takes longer than you think to get all the air out of those pores. Even if your vacuum machine reaches full vacuum, you can’t be sure you’ve gotten all the air out of the pineapple—just that you’ve gotten all the free air out of your chamber. Suck longer. Remember: suck longer.

When I do vacuum infusion, I typically suck a vacuum for about a minute and then turn off the machine, leaving the product under vacuum. (All commercial machines allow you to do this. Most of the time you just switch the machine off; don’t use the Stop button.) Even after the vacuum pump is turned off you will see air escaping in the form of tiny bubbles. The bubbling will last for several minutes. Why turn off the pump? Two reasons: first, if your pump is good, your liquid will cold-boil no matter how cold it is, and continuous boiling strips your liquid of flavor (in essence, you are distilling); second, the vaporized liquid you produce by running the pump a long time will contaminate your pump oil, leading to poor performance.

Now comes the fun part: letting the air back in.


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