Using Ultrasonics for food, drinks & distilling

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.
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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

[@smithereensmushroom2580]

I have worked for 25 years in the kitchen. Now, I'm a mushroom farmer and use the ultrasonic and rotovap to extract the medicinal compounds before freeze-dried to a powder

[@EddieShepherd]

Oh wow. That sounds cool!

[@smithereensmushroom2580]

@@EddieShepherd I'm working on a new line for retail item with the medicinal benefit of lions mane, cordyceps, turkey tail, reishi, and Chaga. Proposing a food item that can make you more focused and help with fighting cancer cells.

[@EddieShepherd]

@@smithereensmushroom2580 sounds like a really cool project and a great use of both the technology and your experience and expertise as a chef. I love hearing about interesting projects like this. It sounds ace

[@JohnCup-yi4lt]

Interested too

[@Wisbech263]

So the drying process is the last stage? do you start with a fresh mushroom in this process

[@goodboykimm]

Your channel has so much good information and I can't believe you don't have more subscribers

[@mattviolet]

I've experimented with my ultrasonic bath in the past, but have totally neglected it. this video has got me excited to break it out again. love these videos! thank you

[@1stYoutubeHandle]

Thanks for the great tips!

[@pokbarsamui5899]

Love this! ❤

[@1akmason]

As an Herbalist I use a Ultrasonic Processor for make different types of herbal tinctures.

[@homocapensis7854]

Excelente trabajo tu video, saludos desde colombia sur América.

[@evereletkline8732]

very cool

[@stamasd8500]

I use an ultrasonic bath to extract flavors from solids into liquids. For instance I recently used it to infuse some red wine vinegar (homemade, from a batch of Cabernet Franc) with wood flavor and make it more "balsamic". :) I also used it recently to make a spruce bud syrup with a mixture of honey and water - the normal process takes a few months in the fridge, but with the ultrasound it was done in about 1h (4x16min). I deal with the problem of heating during processing by simply adding ice to the bath.

[@EddieShepherd]

Ah ace. That’s a good tip about adding ice to the bath, I’ll try that next time I’m doing a longer run

[@stamasd8500]

@@EddieShepherd I do it in small portions as needed. After processing for 16 minutes I remove about 100ml bath water, add 100g ice stir to melt, process another 16 minutes and so on. YMMV depending on the power of your device.

[@xydegek3121]

Great! I always wondered what would happen if i would switch the water bath from the rotavap with a ultrasonic bath.

[@ale.ktheo.g4394]

I do a 5:1 (ml/dry g) mushroom extract, in a dual fraction extraction (70% water: 30% alcohol 96%). I do them separately; the alcohol one takes 1 month to be ready, and the water one takes 10 hours at 70ºC. The question is: can I combine the water and alcohol in the same flask and run the ultrasonic bath to get the tincture right?

[@lemoncake3824]

Today's video is Eddie's techno lab👍.

[@kellykim4794]

Hi. Could you post more how to extract herb ticture please? I am interested in making clear herb extract. And where to buy that ultrasonic bath? Thank you.

[@almasaurus]

138 likes? this is a cinematic scientilicious masterpiece!!! dude 🎉🥂✨👏🏽❤️

[@EddieShepherd]

Haha. That’s very kind, I think I’m too niche for KZbin fame but I love making the videos

[@almasaurus]

@@EddieShepherd i have a feeling that wether KZbin or else, somewhere bigger and cooler maybe, but the question of your fame is temporary. it's impossible to hide or fake talent, and sooner or later people see it shining through. I'm just happy to stumble upon this before, it's like finding a treasure but in a virtual world)) best of luck, you got the rest!)🤟🏾❤️‍🔥🫧🥗⚗️

[@robertbartkowski-wp7pf]

Eddie, I was wondering about the taste effect when I put cream whipper (infused vodka with herbs) into an ultrasonic bath.

[@_general_error]

Nano-emulsions rock!

[@giovannibrunomix]

Amazing video Eddie and thank you for sharing. I’m working on infusing gin with olive oil. I would normally use a sous vide to fat wash the gin with oil and then freeze and strain. I would like to try the same technique but with the ultrasound to see if I can extract more flavour from the oil. At what temperature do you think I should set it and for how long? On a different topic.. if redistilling dried chillis with gin in a rotovap..should I infuse the ingredients first or better directly ? Thanks in advance 😊

[@EddieShepherd]

Hi. I havnt used it with oil but I’d suggest testing for 30min to an hour at 35-40C It might be better to actually use crushed olives possibly. With dried chillies I would expect they would distil better infused first, but sometimes results can be a bit if a surprise :)

[@algirdasvitkus5058]

what is the song that plays at the end?

[@manivaeco]

how did you get the flavour out of frankincense? I have a resin type of ingredient in my region, which i cannot mix with water or water, also cannot ingest directly. i feel that it may be somehow like frankincense. Could you give-me some hints?

[@EddieShepherd]

I use the infusion into alcohol and then vacuum distilled it.

[@manivaeco]

@@EddieShepherd is frankinsense similar to the compound I'm refering to? By the way, it's name is 'Breu Branco', native from the brazilian amazon, but very unknown and unused, at least around here. Also, thank you for your kind reply!

[@joce0557]

Try ocoo double boiler !!

[@EddieShepherd]

I did actually have one until a few months ago but I sold it in the end, I just wasn’t using it enough, I did some interesting tests but nothing that made it onto the menu or couldn’t be done another way

[@joce0557]

@@EddieShepherd What a shame ! Black sweet potato or black garlic is fantastic, lots of inspiration from Noma works with it

[@EddieShepherd]

@@joce0557 yeah I did find it interesting but again the blackened fruit and vegetables I have other ways of doing that I tended to prefer. I found some interesting applications like pressure cooking nuts & i know the people have really liked them but I owned it for two years and I just never really found the thing with it that I really wanted to do so in the end I sent it onto another restaurant where at least it will get really well used.

[@littlehills739]

Ultrasonics knife might work too cheaper

[@MikeTrieu]

Not as much power compared to a proper ultrasonic horn transducer.