Pressure cooking to speed extracts up

[hpby98]

I was reading the Amaretto recipe in Tried and True, which led to hunting up making extracts.

https://tidbits-marci.com/pressure-cook ... n-extract/" onclick="window.open(this.href);return false;" rel="nofollow

Anyone try pressure cooking to speed up the extract process?

[Antler24]

Never heard of it. Its worth a shot. There was a guy on the still dragon forum that claimed to have the be all end all of aging whiskeys and rums. It was oak essence in which you would mix with fresh off the still spirits. That was a few years ago, never heard much about it since so couldn't have been what it was claimed to be.

[still_stirrin]

Interesting hpby.

I think the wife has one of those cookers around the house somewhere...she got it as a gift and has never used it...still in the original box.

From the site you linked, the poster made flavor extracts using (cheap) store-bought vodka. So, the alcohol is used to extract the essential oils and flavor components just like we do with macerations. But that process is expedited under elevated temperatures and pressure. The approach seems quite reasonable.

I may just have to search for the cooker the wife has and give it a try. What could it hurt? I guess care should be taken with the expiring steam though as it likely will have hot alcohol vapors in it.
ss

[Pikey]

Interesting hpby.


From the site you linked, the poster made flavor extracts using (cheap) store-bought vodka. So, the alcohol is used to extract the essential oils and flavor components just like we do with macerations. But that process is expedited under elevated temperatures and pressure. .......

I read that as she was putting the ingredents is a sealed glass jar (including the Smirnoff. And then cooking the lot at high pressure (ie in superheated water !)

I didn't like the sound of it .......

[hpby98]

Interesting hpby.

I think the wife has one of those cookers around the house somewhere...she got it as a gift and has never used it...still in the original box.

From the site you linked, the poster made flavor extracts using (cheap) store-bought vodka. So, the alcohol is used to extract the essential oils and flavor components just like we do with macerations. But that process is expedited under elevated temperatures and pressure. The approach seems quite reasonable.

I may just have to search for the cooker the wife has and give it a try. What could it hurt? I guess care should be taken with the expiring steam though as it likely will have hot alcohol vapors in it.
ss

I have a pressure canner as well & may give it a go - outside of course

I was just looking at the Amaretto recipe and it says use Almond Extract, which is just almonds and ethanol so why buy when it should be easy to make!?

[Kareltje]

It seems not logical: when you macerate you want to extract substances from the botanicals. It seems that pressure cooking will result in pressing alcohol into the botanicals.
On the other hand: the high temperature and the pressure release after the cooking might extract the flavors more readily.

Apart from that: vapour of high alcohol content on itself is no cause for fear as long as it is confined without oxygen or a spark. But a pressure cooker has a safety valve, meant to keep the pressure at a safe level. But blowing out high alcohol fumes is not really safe!

But I very much like to read about the experiments!

[hpby98]

It seems not logical: when you macerate you want to extract substances from the botanicals. It seems that pressure cooking will result in pressing alcohol into the botanicals.
On the other hand: the high temperature and the pressure release after the cooking might extract the flavors more readily.

Apart from that: vapour of high alcohol content on itself is no cause for fear as long as it is confined without oxygen or a spark. But a pressure cooker has a safety valve, meant to keep the pressure at a safe level. But blowing out high alcohol fumes is not really safe!

But I very much like to read about the experiments!

It wouldn't be much liquid content, and if it was outside I think it would be alright

I'll have to give it a try and see

[Kareltje]

I agree about working outside.
But not much liquid content? Is macerating not about extracting flavors and tastes from solid ingredients into the surrounding liquid?

[hpby98]

I agree about working outside.
But not much liquid content? Is macerating not about extracting flavors and tastes from solid ingredients into the surrounding liquid?

Absolutely. But I’m talking a cup or two, not liters or gallons

[Kareltje]

I agree about working outside.
But not much liquid content? Is macerating not about extracting flavors and tastes from solid ingredients into the surrounding liquid?

Absolutely. But I’m talking a cup or two, not liters or gallons

Nice! I like experiments. Are you making pictures or films?

[The Baker]

" ....Almond Extract, which is just almonds and ethanol so why buy when it should be easy to make!?"

Amaretto is often made from Apricot kernels, with or without some almonds.

Geoff

[hpby98]

" ....Almond Extract, which is just almonds and ethanol so why buy when it should be easy to make!?"

Amaretto is often made from Apricot kernels, with or without some almonds.

Geoff

I’ve heard that too, also using peach pits, it for now I’ll start with almonds and go from there

[Kareltje]

Take care not to overdo it, as they often contain cyanide.

[hpby98]

Take care not to overdo it, as they often contain cyanide.

yep, peach pits, apricot pits and cherry pits all contain cyanide


http://www.cbc.ca/radio/asithappens/as- ... -1.4417904" onclick="window.open(this.href);return false;" rel="nofollow

[hellbilly007]

This is from http://www.sciencedirect.com/topics/neu ... -poisoning" onclick="window.open(this.href);return false;" rel="nofollow

Some stone fruits (fruits that contain a pit or solid core), such as apricots, cherries, peaches, pears, plums, and prunes, contain cyanogenic glycoside. Massive ingestion of these fruit pits can be dangerous, but eating the flesh of these fruits is not a concern. Cyanogenic glycoside is also present in cassava roots and fresh bamboo shoots. Therefore, these foods should be cooked before consumption.

Seems as if Amaretto would be safe, from my understanding of that article