The sous vide technique, also known as under vacuum, has gained significant popularity among bartenders due to its ability to produce high-quality infusions quickly and cost-effectively.
Sous vide involves cooking ingredients that have been vacuum-sealed together in a water bath with a consistent temperature for a specified period of time. While a simple method involves using a vacuum-sealed bag placed in a temperature-controlled water bath or container, the optimal way to execute this technique is by utilizing a precision cooker.
The advantage of sous vide is that the controlled higher temperature accelerates the infusion process, allowing bartenders to achieve flavorful infusions in just a matter of hours. This technique has revolutionized the way bartenders approach flavor extraction, enabling them to create complex and nuanced infused ingredients with remarkable efficiency. So let’s get to it!
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