The infusions I am making using butter are coming out, shall we say, not very infused. The first butter gin infusions I made used ghee instead of butter. Ghee is clarified butter, meaning the fat has been separated from the solids. Because of the poor taste transfer using regular butter, I decided to make another ghee infusion to compare the butter taste between the two methods. Here, then, is the ghee infusion log.
14 May 2014 @ 1:01 pm – Measured remaining Gordon's Gin. It came to a little over a cup. I shaved ghee into a clean wide-mouth pint-size glass mason jar until my scale read 2 ounces. I poured the gin over the ghee and vacuum sealed the jar. Shook. Put in kitchen cupboard. The plan is to refresh it with new ghee in 2 days.
15 May 2014 @ 2:38 am – Shook jar.
15 May 2014 @ 4:03 pm – Shook jar.
16 May 2014 @ 2:44 am – Shook jar.
16 May 2014 @ 1:07 pm – Put jar in freezer for 5 minutes to solidify ghee. Strained into a clean jar. Tasted. Very buttery, but so was the first batch, and that batch did not maintain the butter flavor very long. Began adding ghee. Unfortunately, my Salter electronic scale decided to turn itself off after adding about 1 ounce. Turned scale back on, and added another ounce. Only had a small chunk left in my hand, so I added that as well. The total ghee added is somewhere between 2 and 2½ ounces. Vacuum sealed. Shook. Placed in kitchen cupboard.
16 May 2014 @ 5:42 pm – Shook jar.
18 May 2014 @ 2:45 am – Shook jar.
18 May 2014 @ 1:41 pm – Strained infusion into a clean jar. Tasted. The butter flavor seems to be overpowering the gin's juniper notes. I think this batch is done. Vacuum sealed. Place on bar with the rest of my spirits. Have a few hours before work, so decided to go ahead and do Wonkatini™, test #2. Re-sealed jar. Will open in a few days to make sure the flavoring is holding.
As for how it compares to a gin infusion using regular butter, there is no comparison. The ghee infusion creates more butter flavor faster than regular butter. However, the ghee is also overpowering the juniper. I will, therefore, try another ghee infusion with a smaller amount of ghee at a later date.
The pictures on the page appear smaller than they are. To see them larger, simply double click on the picture. Also, I always welcome your constructive criticism. Click on the Comment link below next to the icon of a pencil; it may say “No” or have a number in front of it.
14 May 2014 @ 1:01 pm – Measured remaining Gordon's Gin. It came to a little over a cup. I shaved ghee into a clean wide-mouth pint-size glass mason jar until my scale read 2 ounces. I poured the gin over the ghee and vacuum sealed the jar. Shook. Put in kitchen cupboard. The plan is to refresh it with new ghee in 2 days.
15 May 2014 @ 2:38 am – Shook jar.
15 May 2014 @ 4:03 pm – Shook jar.
16 May 2014 @ 2:44 am – Shook jar.
16 May 2014 @ 1:07 pm – Put jar in freezer for 5 minutes to solidify ghee. Strained into a clean jar. Tasted. Very buttery, but so was the first batch, and that batch did not maintain the butter flavor very long. Began adding ghee. Unfortunately, my Salter electronic scale decided to turn itself off after adding about 1 ounce. Turned scale back on, and added another ounce. Only had a small chunk left in my hand, so I added that as well. The total ghee added is somewhere between 2 and 2½ ounces. Vacuum sealed. Shook. Placed in kitchen cupboard.
16 May 2014 @ 5:42 pm – Shook jar.
18 May 2014 @ 2:45 am – Shook jar.
18 May 2014 @ 1:41 pm – Strained infusion into a clean jar. Tasted. The butter flavor seems to be overpowering the gin's juniper notes. I think this batch is done. Vacuum sealed. Place on bar with the rest of my spirits. Have a few hours before work, so decided to go ahead and do Wonkatini™, test #2. Re-sealed jar. Will open in a few days to make sure the flavoring is holding.
As for how it compares to a gin infusion using regular butter, there is no comparison. The ghee infusion creates more butter flavor faster than regular butter. However, the ghee is also overpowering the juniper. I will, therefore, try another ghee infusion with a smaller amount of ghee at a later date.
The pictures on the page appear smaller than they are. To see them larger, simply double click on the picture. Also, I always welcome your constructive criticism. Click on the Comment link below next to the icon of a pencil; it may say “No” or have a number in front of it.
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