opinionated alchemist

Yes- I called him mixologist - not a bartender. He worked before for the CIA [yeah - lame joke - but really it is the Culinary Institute of America] - but now he works as the mad scientist behind Booker & Dax in New York City. The technique he is using is pretty cool - as well as totally wild. Not sure, if I would use so much nitrogen and the centrifuge even if I would have access to it [you could much easier agar-clarify your juice as well - a technique also from Dave Arnold - which I have discussed on this blog ]. I also would not chill the drink so much down, that it becomes slushy [I doubt, that a partly frozen drink is perfectly carbonating]. But hey, who am I… Anyway - besides of some slightly dumb remarks of Andy Seymour - the host of the show, this episode is pretty awesome. Don't forget to like and subscribe to their youtube channel tasted, if you like it.

Not often, I am posting here things, which are clearly not my ideas... However Dave Arnold is clearly a mad scientist [no, he really is!] - and he posted amazing stuff on his website www.cookingissues.com - no - don't click now - just follow the link later. One of the most impressive posts about mixology, besides of demystifying the mechanics of shaking, were clarification techniques. Look, after him, you could use a centrifuge [which would set you back a couple thousand bucks] and a chemical compound, which solidifies sediments. I am not a fan of that. Then there is gelatine clarification; this works quite well [I tried it several times my self] - you gelatinize a liquid [with little gelatine only], freeze it, thaw it [in the fridge] over a colander and a muslin cloth. Thats it. Unfortunately this has several problems: Gelatine is made out of animal bones - hence it is neither vegetarian nor vegan, which you won't usually expect of a beverage. You have to freez...