nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Drunch.....well, thats what they call it..

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Many Sundays we have friends over for Drunch.....it begins with Champagne and Cocktails (iSI carbonated Cosmos today). Due to the way it starts I seem to forget to take pictures....today we finally got some...

7 Hour SV pork belly with charred cipollini and roasted chipotles

English Muffin, Deep fried SV 132F filet, Emoji egg, hollandaise, and CS curly fries..

Money shot of the steak....

from the remains this morning, it appears at some point we had ice-cream sandwiches.....

No knives were needed for anything.....

Lots of wine....

Find more posts tagged with

What’s for Dinner

Comments

jeffreybkim

How did the carbonation turn out? I've tried iSi carbonation before, and it never reached the level I wanted. I think because of the alcohol, the proportion of water is significantly lower and consequently less water of absorb the gas. All of my experiments carbonated, but not nearly the champagne level fizz I hoped for. If yours worked out, I'd love to learn how to achieved it. Thanks!

HammeredChef_DEFINITELY_does_NOT_work_at_22134

I used a 100g of citrus vodka, 100g cranberry juice, 50g of lime juice and 50g triple sec....2 CO2 charges in 1/2 liter siphon......not quite champagne but, close . All ingredients came from the fridge or the freezer which can make a big difference

lfmichaud

Always hard to carbonate something that's not perfectly clear. (Like the lime juice) The amount of CO2 you can disolve in alcohol is much lower and it reduce the surface tension so you need ti increase the pressure and it's critical to keep the temperature very low. The solubility of CO2 almost triple between room temperature and freezing.