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Edible charcoal?

Eien_Kisu_26805

Any ideas?

I googled and found out that Next did an edible woodfire with sweet potatoes. HOW?

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Matt_67991

@Pepijn Not too much really, outside of basic internet sources (try googling pressure cooker still, or looking on http://homedistiller.org/). Manfred or Ben Johnson probably know way more about this stuff than I do. You aren't going to produce serious volume out of a setup like that, but if already have most of the material and just need a few parts it can be an easy way to give it a try.

tshewman

@Henri - Excellent idea and I'm not sure. I had my head stuck on everclear so will look for that. They had never heard of alcool (which in Canada is close to an equivalent if I recall). Thanks again!

ttpoker

@Brian Douglas‌ Only place I could find a copy of Natura was at Tickets in Barcelona, it is out of print - luckilly it is rarely bought by guests at Tickets so I was able to score the book. Send me a private message with your email, I can forward the PDF recepie that was output from the Natura CD that accompanies the book. Let me know if there are any others that interest you, sounds like "Lunar footprint", "earth", "rock", and "volcanic earth" would also interest you. Of course these recepies all mimic the look of earth and coal, but none of them actually use coal - which is what they are doing at Restaurant Story in the UK - its a very innovative dish, but I must be honest it was a little hard on the palate. The grittiness on the tongue was really odd - but I am glad I tried it, it was certainly an experience.

Pepijn_31744

@Henri do you have any information about using a pressure cooker to distill moonshine? I'd love to hear about that. I don't have access to everclear or anything close to that proof either, moonshine might be my best alternative.

Matt_67991

@Todd can you get 151 proof rum, such as Bacardi 151? That burns quite well. I also knew of a fair number of people who distilled high proof moonshine back in high school, so if that isn't available, you could distill your own moonshine, especially if you have a rocking pressure cooker.

Brendan_Lee_56950

If you have access to a military base commissary they often don't really follow state law. It was hard to find in my area but my roommate was easily able to find it on base.

tshewman

Nice Brian! I tried it with JD (man does JD soak up allot of Nzorbit!) and no go. Nice aroma if I kept the flame on it, but no flame. I didn't think it would but thought I would try as they can't sell everclear here in OH (go figure, in the state where you need to wear a helmet to ride a bicycle, but not a motorcycle). I'll be seeking alternatives to everclear.

prince_of_porcelain

I was delayed by a day reshooting the video (had to make a batch of Caneles Tuesday night!), but I got it done last night. Been playing around with this dish for a week and think it's working pretty well now, so I posted the final part of the recipe - really just a plating of other components. I went down the rabbit hole a little bit with this one, based on a single innocent question, but it's been fun!

http://youtu.be/C_rsgJEC2EQ

prince_of_porcelain

@IntheCards - The Natura book is on my list, but never laid eyes on a copy.

ttpoker

If I recall correctly Albert Adria was the chef that broke this ground in his book Natura - 2006.

Another avenue to check out is Chef Tom Sellers at Restaurant Story in London, he is exploring some amazing things with coal.

Brendan_Lee_56950

yeah a little bit, although it would be a fun experiment i suppose.

prince_of_porcelain

@Brendan....that's a good idea, and simpler than trying to recreate essence of bourbon.

tshewman

Thanks @Brandon-I misread that. duh-me, maybe you should type slower, I'm not reading fast today. :-)

Brendan_Lee_56950

yes but you would be reintroducing it with the everclear, you are really only after the cherry bourbon flavor. Alcohol is alcohol there's nothing specific about it coming from a bourbon bottle or the cheap grain alcohol.

tshewman

@Brendan Lee - thanks. I thought about that, but wouldn't that burn off the alcohol?

Jack_Mayer_85396

edited to delete double post, sorry

Brendan_Lee_56950

Nice brian!

@todd, you could reduce the cherry bourbon mix to a syrup to reduce the water content and then mix that concentrate with the everclear and proceed.

ipreferale

@Brian, Very nice indeed...

Jack_Mayer_85396

Damn, that is soooo cool! Great job @Brian!

prince_of_porcelain

Preview for the final recipe...may reshoot this if I have time. I think the cold plate may inhibit the fire (lower vapor pressure?), as it didn't give as robust a result. Feel free to abuse me over my plating skills, or lack thereof. On the bright side, my quenelle actually resembles a quenelle. Not a great one mind you, but progress. Also, I redid the video for the marshmallow powder so it's oriented correctly in the recipe.

http://youtu.be/gcN4cCrxE5U

prince_of_porcelain

@Todd - No rotovap for me either.

tshewman

@Brian Douglas - Thanks for the tips!!!! I was thinking of first trying to add ever clear to gauge how much dilution there would be to the cherry bourbon. Failing that, using an infusion similar to what you listed above (which will require a bit more homework :-).....alcohol, matches...nothin could go wrong there ;-)). No rotovap :-( man there's so much great technology! :-)

prince_of_porcelain

@Todd, I'm not sure if bourbon will work as the alcohol content will be much lower - or said another way, the water content will be much higher. I assumed this would be an issue with trying to powder lower proof alcohols, but didn't actually try it. Unless maybe you have access to a rotovap? If so, awesome! Otherwise, you'd probably need to try to use aromatics, essential oils, or similar to replicate the flavor profile of cherry bourbon. Maybe bourbon barrel staves, corn, malted barley, toasted rye, dried cherries in a quick isi infusion?

tshewman

Hi @Pepijn, thanks and got it from the FB post. :-) Not sure why my previous search didn't work but glad I got it.

Pepijn_31744

@Todd, here it is. You can also find it under Chefsteps.com > Recipes > Community Recipes

tshewman

@Brian sorry for being so light headed, but where is the recipe posted? This is very nice. Was considering something like this using a cherry bourbon powder (if I can make it :-)..)

Samuel_68313

Aww man, I spent ages trying to make a dish for christmas with chestnuts roasting on an open fire. It was just...well...it didn't work. How the hell did you do that?

Brendan_Lee_56950

Excellent work. I foresee this getting worked into a cocktail application!

Pepijn_31744

Seems to be working now! Thanks

prince_of_porcelain

Thanks @Pepijn. Video should be fixed now. I hope.