What is the purpose of small amounts of bitters in cocktails? For example, 1/32nd tsp angostura bitters in a Manhattan? Do they provide any function other than flavor, such as binding, texture, or mysterious chemical reaction?
Bitters originally were supposed to have medicinal properties, which is why some still have "tonic" in their names. Now they're just a flavoring agent, a concentrated way to enrich the cocktail and bring out more subtle flavor notes.
Given how little bitters you put in most drinks, it's unlikely they alter mouthfeel or other qualities much.
It periodically falls to me to produce thematically-sound cocktails for wife's Book Club meetings. Tomorrow, we are serving the Southern Discomfort (for 'Gone Girl'): 2 oz blood orange juice 1 oz Bourbon (Maker's, this time) 0.5 oz Aperol 0.5 tsp agave syrup (too lazy to make simple) dash of Scrappy's Aromatic Bitters It's almost there... still, just a little 'meh' - what suggestions to round this off?
Possible Duplicate: What should I look for in a good, multi-purpose chef's knife? Hi guys Just wondering what people consider to be the best Cooks knifes you can get? I've been to a couple of shops and a lot of people are saying that you can't go past the Japanese Knifes... Specifically Kikuichi. The one I have had 3 different places try and sell me is the Kikuichi Gold Elite Damascus Gyuto 210mm - http://www.chefknivestogo.com/kigoelsugy21.html So what do people think? Is this a good knife? For the money is there better out there? Cheers Anthony
I have never seen or tried coconut cream (nor milk) personally, so I have no idea what should be it, but since I need it as a ingredient in my cocktails, I decided to give it a shot and try to make it. I read on a website that coconut cream is basically what separates on top of prepared coconut milk. Being unable to get my hands on a coconut, I have tried alternative technique (that did sound plausible to me): to boil coconut flour in a pot with enough water to cover it all, and then to strain it using cheesecloth. What I got is a liquid that is mostly water, with slight taste of coconut
I'm confused by drink recipes calling for "Angosutra bitters". Is "angostura" (as in bitters) a specific flavor combination? Or is "Angosutra" a specific brand or manufacturer (like "Tylenol" is to aspirin)? If so, what's the closest possible replacement for it?
Some people have told me that it's better to clean a dirty pot (used to cook rice) with cold water, rather than the hot water I use for all the other dishes. What would be the purpose of this?
My preferred pre-dinner drink is the Manathan, but I have difficulties finding ANGOSTURA bitters. Is there anything else that I could use instead of it?
I have a particular drink that is one of my favorites that I like to make at home. It's sort of an Old Fashioned, made with Jameson, Bitters, Cocktail Cherries (plus a little bit of the syrup), and a splash of either Soda, or Lemon-Lime soda. I like to shake this drink in a shaker, because it gives it a nice looking foam when poured. I've made this a million times in my old crappy shaker, that was kind of leaky. (I always had to shake over the sink, and still always made a mess) I just got a new shaker that has a nice tight seal. The problem: Once I get to shaking, the pressure builds
Some of the more expensive rice cookers advertise that they use pressure in combination with induction to cook rice. On one Japanese website that sells rice cookers, they showed some diagrams that I couldn't follow since they were in Japanese, however, the images seemed to indicate that the water is changed in some way (maybe taste) because of the pressure cooker. The rice cookers that include a pressure cooker cooking method are also more expensive. So, what exactly is the purpose of this pressure cooker method? Thanks!
I recently saw a picture of expert Douglas Baldwin with his sous vide equipment in this article. One of his immersion circulator baths was covered with ping pong balls. What is the purpose of covering the immersion circulator bath with ping pong balls?