HOME COOKED HESTON’S NEGRONI
It’s the last day of Negroni week and it got me thinking, I haven’t used my Cloud Pour in a while so how could I combine the two? It then came to me! I can enhance the garnish of the orange peel and make some orange peel flavoured air to top off the cocktail.
– 30ml Gin (Your Favourite)
– 20ml Rosso
– 20ml Campari
– 1 Orange
– 1 Cup Boiling Water
– Dry Ice
– Cloud Pour
First put the kettle on the boil. Cut strips of peel off the orange and reserve the better looking ones for garnishing. Squeeze the peels first into a measuring jug then place the peel in too. Pour the boiling water in the measuring jug until you have reached the 1 cup mark. Pour this liquid into the bottom chamber of the cloud pour.
Next measure out the gin, rosso and campari. I shook mine in a cocktail shaker, but you can stir if you want, it is your choice on what you want to do. Pour the cocktail over ice, garnish with a twist of orange peel and pour over the orange peel air and enjoy.
COFFEE SIPHON BREWING
The newest piece of equipment to the HCH kitchen is the Hario Coffee Siphon. Soon I will have my own cooking lab! The first recipe I made was just a plain old of coffee as i have to figure out how to use it properly and figure out the timing. I went down to my little local organic shop named Loose Produce and bought some Columbian coffee. They ground the beans down for me as fine as it would go and my first attempt was a success with very little mess made. The whole process was quicker than I had expected and produced a sensational cup of coffee.
– 12g Of Your Favourite Coffee
– 5 Cups of water (Boiled water speeds up the process)
First boil some water, this speeds up the process and saves on fuel for your burner. Light your burner and move it under the bottom chamber. Place the filter in the top chamber and be careful when hooking it onto the glass (Shown below in photos, video and link below) then place the chamber into the bottom one.
You will begin to see the water rise. Once it has stopped drop the coffee in and stir slowly and continuously for one minute. You don’t want the foam to get mixed in with the coffee as it is said to carry a lot of bitter acids. When time is up remove the heat source and after a short while you will see the coffee go back down into the bottom chamber. When you start to hear bubbles that means the chamber is sucking in air and its ready for serving.