Did you intentionally not clip the filter down? There is a spring in line with that dangling chain and a little clip that goes to bottom of the spout. Your filter was bouncing around at the boil, which would let precipitates into the drink. Just curious if this was by design so that it is not filtered too much, or if that was just an oversight?
Hello, i've been testing Syphon for a quite sometime now, but how do you clip the filter down? I always ended up with some tea leaves in the lower bowl.
Question. Did you add more liquid to the bottom chamber? 0:55 It looked half full when you first poured it. 1:25 Then it looks nearly full when your about to place the fire underneath. Anyway, what did you add? More Gin? Syrup? Water? More combination concoction? I’m totally buying this btw. 😁
So someone has rejiggered the old Cona coffee maker into this. The only difference seems to be the addition of a filter, and I can't help wondering if the old rod could filter ground coffee well enough if there's really a need for a filter with whole ingredients.
would it be wrong shaking the heated liquid with ice after using the syphon ? The idea is basicly to directly use it for making a creation.. better to let it cool down first ?
Yes, but you have to use flavorful ingredients since you are not going to be boiling it for hours. Here is an example www.molecularrecipes.com/surprises/scallops-dashi-table/
+Henry TheEgg (Cyberplayer1337) The bottom flask is sealed so that as the hot vapor expands and fills the flask it forces the liquid under pressure into the top compartment. When the heat source is withdrawn, the gas cools and contracts creating a vacuum, which sucks the liquid back into the flask.
Can't you do exactly the same thing with a pan and a strainer? In this recipe solid ingredients are very large, I don't get the use of such a complicated setup to filter up a liquid that already seems clear (except that it is fun, ok).
I dont think people are getting the point of this technique, this is a good idea for making a hot infusion with alcohol because it wont evaporate, and its fast. This is not a good idea for stocks or soups
Did you intentionally not clip the filter down? There is a spring in line with that dangling chain and a little clip that goes to bottom of the spout. Your filter was bouncing around at the boil, which would let precipitates into the drink. Just curious if this was by design so that it is not filtered too much, or if that was just an oversight?
No, that was a mistake, doing too many things at the same time to get the video done. sorry!
Oh no worries, I just was wondering if it was a technique specific to the drink. :)
Hello, i've been testing Syphon for a quite sometime now, but how do you clip the filter down? I always ended up with some tea leaves in the lower bowl.
Question. Did you add more liquid to the bottom chamber?
0:55 It looked half full when you first poured it.
1:25 Then it looks nearly full when your about to place the fire underneath.
Anyway, what did you add? More Gin? Syrup? Water? More combination concoction?
I’m totally buying this btw. 😁
Also, I noticed that the tea blossom has already bloomed before the liquid has even reached the top chamber. 1:30 What’s up with that? 🤔
Yes
So someone has rejiggered the old Cona coffee maker into this. The only difference seems to be the addition of a filter, and I can't help wondering if the old rod could filter ground coffee well enough if there's really a need for a filter with whole ingredients.
Could you make instant Ramen with this?
would it be wrong shaking the heated liquid with ice after using the syphon ? The idea is basicly to directly use it for making a creation.. better to let it cool down first ?
Can I use a stovetop flame if I run out of the burner?
Will all of the alcohol in the gin burn off?
I have a question : how much time does it take in total to brew a full vessel like this ?
About five minutes but you can always speed it up by starting with warm liquid which is what some restaurants do.
Nice video.
I doubt the stir accomplishes much that the natural agitation does already accomplish. ;)
Where can I order that
Comment s'appel cette appareil merci
Hi. If I will order one today how long it will be ship here in Bahrain?
Can u make vegetable stock with this? i mean can you put like carrot,leek,onion etc in the upper "canister" and make veggie stock like that?
Yes, but you have to use flavorful ingredients since you are not going to be boiling it for hours. Here is an example www.molecularrecipes.com/surprises/scallops-dashi-table/
This is so cool! Too bad I'll never do this though lol
How to by the product
Needs a Soxhlet extractor. This is weak in comparison.
But its possible to infuse only with alcohol not mix with water?
the water is to hot for an nice extraction of the jasmine-tea. you need to add cold water to the top chamber!
My one question: How does the alchohol condense in the top vessel? There isn't a lid that I noticed.
***** It doesn't, it is in liquid form when moving from the bottom to top vessel.
Molecular Gastronomy Oh cool! How does it do that?
***** Here you can read more about how it works www.molecularrecipes.com/molecular-mixology/hot-cocktail-lavender-galangal-jasmine-citrus/
Molecular Gastronomy Thanks
+Henry TheEgg (Cyberplayer1337) The bottom flask is sealed so that as the hot vapor expands and fills the flask it forces the liquid under pressure into the top compartment. When the heat source is withdrawn, the gas cools and contracts creating a vacuum, which sucks the liquid back into the flask.
can i buy a normal coffee siphon maker a do the same job ? thanks
mariela gollands It's the same thing.
Can't you do exactly the same thing with a pan and a strainer? In this recipe solid ingredients are very large, I don't get the use of such a complicated setup to filter up a liquid that already seems clear (except that it is fun, ok).
Where i can find one of that siphon infuser?
store.molecularrecipes.com/hot-infusion-siphon/
Doesn't this make the alcohol evaporate? What if I want to keep the alcohol?
It doesn't evaporate and the resulting infusion has plenty of alcohol.
Ok, thanks.
you could just do this in a saucepan, and it would be far more effective, controlled, and lose less of the actual alcohol
But that doesn't look fancy and sophisticated. PROBLEM
why not just boil the dry ingredients then strain them out?
I dont think people are getting the point of this technique, this is a good idea for making a hot infusion with alcohol because it wont evaporate, and its fast. This is not a good idea for stocks or soups
So tea. You've made tea.
xd funny joke