How I use ultrasonic baths and ultrasonic homogenisers in my culinary, drinks and distilling work. l take you trough the different equipment ultrasonic baths vs sonicators and I how I have used these for rapid infusion, flavour extraction, making emulsions and touch on rapid ageing too. I do my best to cover a little of the science of cavitations and the process by which ultrasonics work in a food and drink context and then go through some of the practical applications I use mine for and my workflow.
DOWNLOAD MY COOKBOOK HERE - https://www.veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook
More from me -
PATREON - https://www.patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- https://www.instagram.com/eddiesheps/
TWITTER - https://twitter.com/vegetarianchef
INGREDIENTS I USE - https://specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS - https://www.exploretock.com/thewalledgardens/
MY COOKBOOK - https://carelpress.uk/walled_gardens
Video Timestamps -
00:00 Introduction
00:51 Equipment - Ultrasonic Baths and Sonicators or Homogenisers
2:00 Ultrasonic bath uses
3:11 Cavitation
3:45 Emulsions
4:46 Ultrasonic Infusion and Distillation
7:32 Rapid Aging
8:40 Other bits