Sous Vide Mole Bitters Infusion Recipe (2024)

FAQs

How long do you sous vide infusions take? ›

Combine the oil and infusion of your choice in a bag, fold the top of the bag over a few times and then clip to the edge of your water bath - cook sous vide for 3 hours at 131F (55C).

Preparation: Weigh spices, crack cardamom pods and allspice berries, and combine with alcohol in glass jar. Rest two weeks at room temperature, shaking every few days. Or, if you have an immersion circulator, place jar in water bath and sous vide at 135° Fahrenheit for five hours, then let rest overnight.

Some co*cktail recipes, including the Oaxaca old-fashioned, early autumn, and Woodson's confidence "co*cktale" call specifically for chocolate bitters. They also make an excellent substitute for mole bitters, and you'll get interesting results when mixing them with other flavors, particularly orange bitters.

How to Make Sous Vide Infusions. The general process of making a sous vide infusion is very easy. The water bath is first preheated to the temperature you want to make the infusion at. This is usually around 131°F to 160°F (55°C to 71.1°C) for vinegar, water or alcohol and 149°F to 176°F (65°C to 80°C) for oils.

IVs take 15-90 minutes to complete. Some patients feel the effects four days to two weeks after the IV. An IV drip infusion usually lasts a few hours after absorption. When you are well hydrated and haven't urinated recently, you may pass some fluids more quickly than when you have urinated before the therapy.

Bitters are made by infusing aromatic roots, spices, and other botanicals in high-proof liquor, combining the liquids, and adding them to drinks. This is a process that can take anywhere from two to three weeks, depending on how large of a batch you're making and which ingredients are involved.

If you don't have an eyedropper yet, use a co*cktail straw to pick up bitters from the bottle and drop them on the top of a drink. Put one end of the straw into the bitters and place your thumb over the opposite end. The straw will hold the bitters inside until you release the pressure from your thumb.

Building Your Bitters

Yes, it's a little weird, but that's the industry standard. The ratio is 4:1 (alcohol:plant parts) for dried plants and 2:1 (alcohol:plant parts) for fresh or frozen.

Infusing for too long may result in an overly strong, bitter, or sweet drink, so make sure to follow our instructions and timing below!

How long do you infuse alcohol in sous vide? ›

Place the peels and vodka in a sous vide bag or canning jar, then seal and place in the water bath. Heat the infusion for 1 to 3 hours.

Sous vide is a ridiculously easy way to infuse your favorite spirits with flavor — for a high-end co*cktail experience at home. Try a saucy brunch co*cktail (a la bacon infused bloody Mary), or a sweet tiki-inspired infusion — like a pineapple rum.

But improvisation and secret ingredients, of course, give the mole life: Sweet bread or animal crackers instead of stale bread for thickening, a ripe banana instead of the plantain, the addition of corn tortillas (a secret to Diaz' mole).

Our original combination of cacao, cinnamon & spice. We recommend adding a dash to libations made with dark rum, aged tequila and any other dark spirits you may encounter.

There are a variety of ingredients that contribute to a well-rounded mole sauce. If you find the sauce to be too bitter, it is likely because the ratio of tomatillos, lettuce, nuts, and fat are slightly off. Try to fix the bitterness by adding 2 tablespoons of brown sugar and a splash more of chicken broth.

Your whole infusion appointment will take around 5 to 6 hours, because there is a pre-infusion check-up, during which you will receive medications that reduce infusion reactions, and you will need to wait for at least an hour post-infusion so your health care team can monitor you for any side effects or infusion ...

So long as you're cooking at above 130°F, there are no real health risks associated with prolonged sous-vide cooking. You will, however, eventually notice a difference in texture. At 130°F, steak cooked for 1 to 4 hours will have a traditional texture with plenty of meaty chew.