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weekly_food_challengeYou remember way back in the mists of time I posted mint for a challenge because I had a shedload of mint? Here are two of the things we actually did with it, both dead simple, but both requiring the use of a whipping siphon, and the infusion technique of using one.
Roughly chop your mint, stuff it into the whipping siphon, and then top it up to the 500ml mark with white rum.
Charge it, shake it, vent it, strain out the solids, et voila: instant mojito, just add a wedge of lime (and some soda if you're a wussy).
Roughly chop your mint, stuff it into the whipping siphon, and then top it up to the 500ml mark with low-flavour oil.
Charge it, shake it, vent it, strain out the solids, et voila, mint oil.
The mint oil is really useful for middle-eastern flavour profiles. I currently have some chicken marinating in sumac and mint oil and a bit of garlic and a few chili flakes, which will be the basis of tonight's evening meal...
Roughly chop your mint, stuff it into the whipping siphon, and then top it up to the 500ml mark with white rum.
Charge it, shake it, vent it, strain out the solids, et voila: instant mojito, just add a wedge of lime (and some soda if you're a wussy).
Roughly chop your mint, stuff it into the whipping siphon, and then top it up to the 500ml mark with low-flavour oil.
Charge it, shake it, vent it, strain out the solids, et voila, mint oil.
The mint oil is really useful for middle-eastern flavour profiles. I currently have some chicken marinating in sumac and mint oil and a bit of garlic and a few chili flakes, which will be the basis of tonight's evening meal...