Exploring Sous Vide Eamon Rockey Talks Milk Punch and Alcohol Infusions
Apr 13, 2021
Eamon (Rocky) Rockey, a beverage expert and Culinary Institute of America alum, dives into the world of infusions and milk punch. He uncovers the magic of using immersion circulators for rapid infusions, sharing techniques like using whole peppercorns to maintain clarity and flavor. Eamon discusses the intriguing history of milk punch, its preparation, and even his innovative Rocky's Liqueur. Plus, he experiments with unusual ingredients like acorns and critiques common infusion methods. A delightful mix of history and culinary science!
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Rapid Sous Vide Infusions Workflow
- Use immersion circulators for rapid, controlled infusions and immerse the open bag to push air out before sealing.
- Target high temps near ethanol's boiling point (≈78°C) for short extractions, then cool quickly to lock flavors.
Extract With High-Proof Then Dilute
- Extract in high-proof ethanol first, strain out solids, then add water to reach target proof to avoid water-soluble bitterness.
- Use this reverse-proofing to keep infusions clear and stable.
Heat-Then-Chill Maximizes Extraction
- Heating near ethanol's boiling point maximizes extraction speed but risks boil-off if higher.
- Rapidly cooling after heating preserves extracted volatiles and prevents over-extraction.