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In the Solid Liquids Project I found that liqueurs sweetened with honey do not crystallize. (At least the honey-sweetened liqueurs that I tried.) I theorized on why and how we might over come this in this post. However, in reading an unrelated book, I think I found the real reason these liqueurs are not crystallizing. I was reading Bi-Rite Market's Eat Good Food: A Grocer's Guide to Shopping, Cooking & Creating Community Through Food and found the following in the section on honey: Honey is a super-saturated solution, which means it has a tendency to crystallize (come out of solution)... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

In yesterday's post in the Solid Liquids Project (project index here) I had expanded beyond dehydrating Campari into dehydrating other liqueurs, namely X-Rated Fusion Liqueur, Wild Turkey American Honey, Irish Mist, and Midori. These are all part of the Skyy Spirits portfolio. Of these four, only Midori crystallized like Campari had. I tried several methods to make the others crystallize but failed for the large part. I went over those in yesterday's post. (Note: Before you get too deep into this, I just want to warn you that at this point I haven't figured out a solution to this problem... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

So far in the Solid Liquids Project (project index here) I've been experimenting with the best way to get liqueurs into a solid/powder/sugar form. I have performed all of these experiments with Campari so far, but now it's time to try some other liqueurs. Since Skyy Spirits is sponsoring this project, I began with other liqueurs from the company. I put four liqueurs into the food dehydrator: X-Rated Fusion Liqueur, Wild Turkey American Honey, Irish Mist, and Midori. After a standard amount of time (24-36 hours), only Midori had crystallized. Second Attempt: A Long Time in the Dehydrator The others... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

In the Sugar Spirit Project we've looked at the history of sugarcane and sugar production (project index here). In this post we'll look at sugar production today. Some of this information may be out of date due to the date of my reference books/websites, so please take it all with a grain of salt. Nowadays, sugar is not longer a major export in the Caribbean except for Guyana, the Dominican Republic, and Cuba. In India, the sugar industry is not large plantation-based but from small peasant holdings. The cane is processed by private companies or cooperatives. This is because citizens... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

In the Solid Liquids Project (project index here) we are experimenting with the best methods to dehydrate liqueurs, and then putting the dehydrated liqueur to good use. This is one of those uses. I've been using a food dehydrator as one method of dehydrating liqueurs. It works well enough, though other methods are faster. In order to use it, I insert plastic trays into the dehydrator shelves so that the liquid won't pour through the holes. These trays are actually designed to make fruit leathers. The instructions on how to do so come with the tray, so I knew as... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

For the most part rum is made from molasses, the byproduct of sugar production. So when we study the issue of the environmental impact of sugarcane production we need to keep in mind that molasses is the waste product of sugar production. Rum is recycling! That said, we're studying not just sugar but sugarcane production so let's look at its impact. Most of this information comes from Sugar: A Bittersweet History by Elizabeth Abbott (2008). See the references page for more information. In Cuba where they couldn’t purchase pesticides and fertilizers due to economic issues, they made their own version... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

So far in the Solid Liquids project, I experimented with using the food dehydrator, oven, and microwave to dehydrate liqueurs into flavored sugars. The project index is here. Well, thanks to a Facebook friend, I now have a much more efficient way than all the others I've tried. Lauren Mote, co-owner of Kale & Nori Culinary Arts, wrote me to tell me the way she's made liqueur sugars. She wrote: So I have found the easiest way to do this is actually culinary and through "almost" candy making. If you cook down the spirit, and remove the water molecules, the... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

This is just a quick post in the Solid Liquids Project (project index here) to note that you can dehydrate liqueurs in the oven in containers other than the silicone cupcake holders that I've been using. Many people have SilPat non-stick baking mats. These are great but have the problem of being flat so liquids run off them. However you can also get other silicone containers. I bought a breadpan-sized silicone pan from Amazon. It works just fine for dehydrating larger quantities of liqueurs. As you dehydrate a liqueur in the oven, a surface crust will form trapping some still-liquid... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.