Craft Cocktails at Home: Offbeat Techniques, Contemporary Crowd-Pleasers, and Classics Hacked with Science
Format: PDF / Kindle (mobi) / ePub
Think of It as Your PhD in Drinking.
In Craft Cocktails at Home, you’ll embark upon a one-of-a-kind journey as you learn how to make some of the world’s most innovative, unique, and delicious cocktails.
Taste scientists, engineers, and talented bartenders with decades of experience all contributed their expertise to create this must-have guide for novices and professionals alike.
Ever wondered what makes water taste good? Curious about what really happens during the barrel-aging process? Interested in which “molecular” ingredients have the best texture?
These questions and more, answered inside.
With 250 pages and 65 recipes
genetics affect how they perceive flavors. How do you deal with individual taste preferences? Well, a few things to remember: generally, ladies have a more sensitive palate. It’s a proven fact that one in three women are supertasters, whereas only one in ten men is a supertaster. So what does that really mean? That means that women will be more sensitive to bitter flavors. For this reason, women tend to gravitate toward the style of sweet, sour, and lighter cocktails. But the other part of
inspired by the cocktail blog of three PhD students who were thinking about drinks in ways that completely changed my view of what a cocktail was. As I started doing the research for this book, I met others, both online and in person, who shared my obsessions and passions, though not always in relation to cocktails. I realized that cocktails are just a vehicle for embracing the mindfulness it takes to execute any “craft.” I hope that you are inspired by some of the ideas in this book to
one-alcoholic-drink equivalent cocktail should be between 3 and 6 fluid ounces. Allowing room for ice and spillage, martini and single old-fashioned glasses should hold 4 to 5 ounces, while highball and collins glasses should hold between 8 and 10 oz. Approach #2: listen to the wine people. I couldn’t find any scientific papers or textbooks dealing with glassware’s effect on aroma, but pour two measures of the same wine—one into a shot glass and the other into a wine bowl—and observe the
you can’t bring yourself to cut a book binding or you’re faced with a book that’s larger than a standard scanner can handle, then at least digitize the index or table of contents. I did this with my copy of Modernist Cuisine. You’ll need a decent camera, a tripod, good lighting, a cardboard box, duct tape, and a piece of plexiglass. After you take pictures of the index pages, run the jpg’s through the program scantailor, then OCR the text. There’s tons more information on this process over
http://www.heritageradionetwork.com/episodes/3353-Cooking-Issues-Episode-106-Live-Readings-with-Harold-McGee  For an excellent visualization that explains the Maillard reaction, see http://sciencefare.org/visualizations-science-concepts/  Anvil Bar and Refuge is an Austin, TX-based restaurant.  http://www.alcademics.com  http://scantailor.sourceforge.net/  http://www.diybookscanner.org/  http://forums.egullet.org |