Рет қаралды 29,104
In this video I show you the various culinary and drinks techniques I use the Rotavap (Buchi Rotavapor) for. I go into more detail on how the system works and give a long term review of my buchi r100 rotavap.
I'll cover rotary evaporator techniques for food, drinks and distilling including -
Low temperature vacuum distillation for food applications, making hydrosols (Water based distillations), low temperature flavour concentration, making compound honey, Noma's tamari method, removing alcohol from products and go over the pros, cons and price of the rotavap system .
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WEBSITE - www.veggiechef.co.uk
INSTAGRAM- eddiesheps
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INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s
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Other related videos -
Blue Algae Miso Dish - kzbin.info/www/bejne/mp2TkpiJps5pgNk
Distilled Chilli without heat - kzbin.info/www/bejne/fYesY6KCiL6Ibs0
Rotavap Concentrated Flavours - kzbin.info/www/bejne/gWLXiqVvpdpsjcU
Ultrasonic Infusion and Distillation - kzbin.info/www/bejne/oXzYnKh9lNiJacU
Introduction to the Rotavap - kzbin.info/www/bejne/pJfMeYt-oZiLhK8
Video Timestamps -
00:00 Introduction
01:15 How The Rotavap works
2:19 The Buchi Rotavapor System
3:33 The Chiller
4:20 The Vacuum Pump
5:00 Low Temperature Distillation
5:39 Rotavap Gin
6:43 Distilled Chilli
7:40 Hydrosols (water based distillation)
9:27 Concentrating Flavours
11:28 Compound Honey
12:15 Noma Tamari Method
12:52 Removing or Reducing Alcohol
13:28 Long Term Review
15:20 Price and Pros and Cons