Question about alcohol

Discussion in 'Professional Chefs' started by cookers, May 12, 2012.

  1. cookers

    cookers

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    What can absorb alcohol, be able to burn, and be safe to consume? 

    I'm thinking dried herbs, tea, or rice although I'm not sure if the rice would burn. 

    Instead of burning herbs and spices to make a smoke and infuse a drink or ice, I want to infuse a drink with another alcohol. Sure I could just mix the two together, but that's too easy and I have a technique on how to do it in my head. I just need some ideas on what would work. I would think once the alcohol is absorbed, it would no longer hold an alcohol content. 
     
  2. cookers

    cookers

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    Actually, if I soaked something like fruit in alcohol, then dehydrated it and made a powder, would it still hold an alcoholic content do you think?
     
  3. chefedb

    chefedb

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    Retired Chef
    Alcohol disipates in the open air.,or in cooking.  a marinated brandied peach will not burn if left to marinate for aay time. To flame it you would have to apply more alcohol to it at time of service. This applies to most things I know of.  What you dehydrate may have trace amounts of alcohol, but not much.  

    Also there is a point at which anything and everything will burn no matter what.  Even steel
     
    Last edited: May 12, 2012
  4. cookers

    cookers

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    Yeah that's what I figured. I want to turn alcohol into smoke haha. The only way's I've seen this done is by adding dry ice, or adding alcohol to oxygen bars. I've also heard of alcohol powder, but that wouldn't work once burned. I guess when I thought of this, I didn't exactly think that that once you burn alcohol it no longer holds that content.