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By Laura Imaz
A while ago a friend chef (who now lives in Korea!) , he sent me a picture of a page of an inherited book, which had caught his attention. Why? Because it was a recipe with you!
He told me that he never prepared it and that he trusted me, to experience... hehehehe... my game they called me...
Since I received it, I prepared it several times, although in smaller quantities (half a liter) and used it in countless culinary adventures (I don't know how to cook... ajajja). From soaking raisins for a humble bread pudding, to perfuming the glass where I serve a Martini!
Who does and tells me where and how did they apply it?
Thank you. And... until the next cup (or glass! Hic!)
I found it very interesting to do some research on the subject, since tea is mine, but this time I was encouraged to try something different. I looked up quite a lot of information, until I hit the kitchen Larousse and found a lot of valuable data I'd like to share here, with you.
Alcoholic drink obtained by a mixture of alcohol and brandy with flavoring, which is drunk pure at the end of the meal, as digestive, or sometimes elongated with water as an appetizer, or entering into the composition of some cocktails as an aromatic additive (Controy in daisy, for example). The alcohol index varies from 15 to 55% Vol., but the average is 40% Vol., although liquor, by being sweet (100 to 250 g of sugar per liter), seems less strong. Liquors are used in confectionery and pastry.
Medieval preparations, based on wine, honey, flowers, herbs and roots, were made by the monks for therapeutic purposes.
All liqueurs use as raw materials brandy or neutral alcohol of 96% Vol., an aromatic substance (fruit, plant, seed or essence) and syrup (and sometimes honey). The elaboration can be done by distillation or infusion (when a fruit or plant does not support this treatment) or also with the addition of alcohol essence.
To make fruit liqueurs (cherry, curacao, maraschino), berries or skins begin to macerate in alcohol, and then the liquid is rushed and distilled twice. Preparation of plant liqueurs (chartreuse, galliano, peppermint) is longer. A single alcohol needs several alcoholates, and these are aged separately in oak barrels. Then they are mixed, sugar (or honey) is added, filtered and bottled. In seed liqueurs (sambuca, drambuie, kummel), the spirit is obtained by maceration of seeds in an alcohol. A concentrated syrup is added and then mixed and filtered. It should be noted that when the sugar content of a liquor exceeds 250 g per liter it is usually spoken of cream (blackcurrant cream, cocoa cream, mint cream, etc.).
Spirits can be made without the need for a stills or special equipment. This is how fruit-based liqueurs (ratafías) are made by infusion or maceration in an alcohol. Filtering is important, as well as gluing, sometimes necessary, to obtain a clean liquid. It can be colored with natural products (caramel, tea, cherry juice, spinach green). Homemade liqueurs improve with the passage of time when they get to age sheltered from light and moisture, in ceramic jars. https://laroussecocina.mx/palabra/licor/
Publication Date: 15/06/2018
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