If I am not mistaken, the original use or flavour concentrates is for cooking. Right?
Well, I really enjoy cooking and since I have around 40-50 concentrates for e-liquid it might be fun to try them into something I might be making. But when I google flavour concentrates it's all about vaping now.
Has anybody ever used them for cooking? I am guessing most uses will be for cakes and stuff (which I am not much into making), but I have many flavours which I think would be interesting for normal meals.
For example something like a drop of Oak Wood or Whiskey while finishing a steak or a drop of coconut while making chicken noodles. Things like that.
Anybody used them for cooking or have any interesting ideas? Are they all safe to consume?
They don't translate well to high temperature applications. Above 700 degrees they really get destroyed for cooking.
Flavoring desserts is what i use them for. If you're looking for ones that hold up better to high temperatures, flavor art has an extensive range of kitchen flavors. I actually use FA Bleu cheese at work.
Ahh I see, thanks for that. Isn't 700 kind of a lot though anyway? But I am guessing you mean that even lower than than it just doesn't taste nice right?
Yes. Typical range of a flat top/hot cast iron pan is between 600 and 700 degrees. At that temperature for sustained amounts of time, it rips atoms out of the aroma concentrates and burns them before any positive effect takes place. However, if a proper emulsion was made, it could work, but as a finish and not being held to high heat for sustained periods of time.
What do you use the FA bleu cheese for at work?
I am guessing some sort of mousse or foam.
I use a number of my flavorings with my iSi whipper to get some amazing whipped creams for when I want to make an impression with friends and family. My favorite has been a salty caramel apple whipped cream topping that I put on cinnamon/rum baked apples. It was out of this world.
/U/vape_account is correct. Ive also used FA crab in a compound butter and FA bone marrow in pasta, crab and basil ravioli to be exact.
Well, very recently I've used some Strawberry Ripe to make cotton candy. It worked really well. (Yes, I have a cotton candy machine don't ask me why)
> Yes, I have a cotton candy machine don't ask me why
Telling us not to ask why only deepens the mystery. I've conjured an image of you as an ex-circus performer who had to flee the big top to avoid being framed for a murder involving a trapeze, a monkey named bubbles and a vented 18650. You made your escape riding on a trained elephant and only had time to grab one item before hitting the road. The candied apple cart was too cumbersome and so you opted for the cotton candy machine. You are currently residing somewhere in a quite neighbourhood in middle America, and all the children in on your block have cavities as a result of your generous sharing of strawberry cotton candy. You hope to live out the rest of your days unnoticed, but there is a maniacal ringmaster scouring every town and city who is bent on revenge. I hope he doesn't frequent this sub, or the jig is up. ^don't ^even ^bother ^trying ^to ^convince ^me ^otherwise, ^this ^is ^the ^only ^reason ^I ^will ^accept ^as ^the ^truth ^:D
I think you are onto something with using them as a finishing tool. Since we not only eat with our mouths but also our eyes and more importantly to this topic our noses a drop or two of aromatic compounds in a soup would definitely add an interesting note when inhaled.
I personally use most of my flavorings for sweet/desserts. They do amazing in almost anything whipped (I use an iSi whipping siphon). They also do really well in cocktails.
yeah, in a soup sounds like a good application too. Lots of cool things to try but I am kinda scared to try
I put some that I don't really like to vape into things like my coffee, oatmeal, and protein shakes.
hmm coffee is interesting too, maybe something sweet on a latte
An easy use: instead of keeping a bunch of liqueurs in the cabinet, add a drop of flavoring to vodka and simple syrup. It's much more versatile-- I only use liqueurs/crémes/cordials in a few mixed drinks, and most of the store-bought varieties are FAR too sweet.
I love watermelon vodka. And I have a ton of LA Watermelon. I think we're onto something here... Only thing I'm curious as to how this would work is the flavored vodka I buy is 35 proof while regular vodka is 80 proof.
Cut it back to desired strength with water, or if you want a liqueur add a bit of simple syrup until it's your desired sweetness.
(Simple syrup is just 1 cup of sugar dissolved in 1 cup of boiling water, store any leftover in the fridge).
Regular vodka is distilled up to 170+ proof "neutral spirit" (almost no remaining flavor from the source mash), then cut back to bottling strength with normal filtered water. The flavored ones are made by adding basically the same food-grade concentrates as DIYers are using, then diluted a little further with a little more water.
I've used them to make some interesting milk shakes. Just be warned, they are a lot stronger than anything you can buy off the shelf at your local grocer.
I used a drop or two per glass. You can go with flavoured milk as well, but just add some sugar to sweeten it a bit. TFA banana cream at 2 drops with 2 tsp of sugar in a 250ml glass of milk is pretty cool
It's quite nice. Reminds me a a highly concentrated demi mix. It adds a nice beef flavor to the background while limiting sodium.
I used it in my pasta to offset the taste of sea in my ravioli. I think I used 4ml in a pound of dough. I didn't measure 😁.