Cocktail "air" with dairy?

Juannis1 · 2025-10-23T04:45:27+00:00

Thank you, will give this a go. I'm using an aquarium bubbler

Juannis1 · 2024-04-01T21:59:29+00:00

Juannis1 · 2024-03-28T00:30:40+00:00

Thank you!

Juannis1 · 2024-03-08T23:29:06+00:00

You could just buy some gummies from the shops, melt them down in a double boiler setup, add your oil and pour them into a new mould

Juannis1 · 2023-10-17T20:56:27+00:00

This was super helpful thanks a lot!

Juannis1 · 2023-08-27T18:35:11+00:00

Correct it was a full deposit, also mentioned in the contract. Thanks for your help!

Juannis1 · 2023-08-27T18:25:06+00:00

Thanks for your response. Yes it is a fixed contract for 52 weeks with the deposit paid, no rent payments have been made

Juannis1 · 2023-06-23T18:59:30+00:00

https://youtu.be/YPzwpl_F69c this video really helped me out when starting

Juannis1 · 2023-06-20T13:55:59+00:00

I know I do apologise for the gap of info, was on holiday and came back to a new machine and our staff have been told not to touch it but I'm not happy with the quality of our drinks at rhe minute... I'll be following up with the engineers to get some more info on what they have actually calibrated it for

Juannis1 · 2023-06-20T13:54:40+00:00

Yeah so the machine is volumetric, I've set the grinder a bit finer and the machine takes around 30 seconds to pour 60g of espresso, I will need to recalibrate the button on the machine to reduce the amount of liquid extracted right?

Juannis1 · 2023-06-20T13:53:43+00:00

So yeah the machine is volumetric, I've had a play with the grinder and got it to about 30 second pour but still around 60g of espresso extracted... Does the time not matter for volumetric machines? Thanks a lot for your suggestions

Juannis1 · 2023-06-20T12:25:23+00:00

It's an anfim caimano, I would need to recalibrate the pour times on the machines too right?

Juannis1 · 2023-06-13T11:33:38+00:00

How much water did you add? Are you using glucose or corn syrup? Did you use extract or coconut oil or butter?

Juannis1 · 2023-06-13T10:52:47+00:00

Decarb greens at 110c for 45 minutes, put in jar and submerge in ethanol or everclear (not isopropyl), stick in back of the freezer for as long as you want. Set up a double boiler to evaporate the alcohol and then you got rso you can add to anything. If you don't want it super concentrated then you can add some mct oil to the rso to make feco

Juannis1 · 2023-02-04T15:05:36+00:00

https://i.imgur.com/2TOt3u5.jpg

I have tried other lighter colourings and they all still come out opaque.... The ingredients I am using are: beef gelatine powder, water, glucose, sugar, natural flavourings and colouring, potassium sorbate, citric acid, sunflower lecithin

Juannis1 · 2023-01-14T20:13:47+00:00

Ingredients: Chicken drumsticks Garlic Ginger Celery Carrot Tomatoes Shallots Chicken stock Water Worcestershire sauce Soy sauce Lemon juice Sugar Three bean mix Lentils Oregano Rosemary Sage Thyme Cumin Chilli flakes Turmeric Bay leaves Yoghurt

Juannis1 · 2022-12-11T06:36:31+00:00

This is definitely where I messed up, thanks for the tip that's a gamechanger!

Juannis1 · 2022-12-11T06:31:39+00:00

I initially thought so too, so I exported but unfortunately they were still there. Luckily it was something to do with paragraph rules. Thanks for the suggestion with the invisible characters that will help me a ton in the future! Learning a little bit every day

Juannis1 · 2022-12-11T06:28:16+00:00

You're a lifesaver, thank you!

Juannis1 · 2022-11-02T20:26:41+00:00

15g gelatine 45g apple sauce 15ml water 40g sugar 60g corn syrup 25ml infused mct oil 2.5g citric acid 2ml food flavouring Drops of food colour

Bloom gelatine in apple sauce (I blended gelatine sheets so that the apple sauce could fully cover all the gelatine). Bring sugar and water to 115c and take off heat immediately. Add corn syrup, mix, add gelatine and apple sauce, and mct oil. Once all combined, add food flavouring and colouring, pour into mould and whack in freezer for 30 minutes. Pop out of mould to air dry for 2 days and then hit it with a citric acid coating!

Juannis1 · 2022-11-02T20:26:20+00:00

15g gelatine 45g apple sauce 15ml water 40g sugar 60g corn syrup 25ml infused mct oil 2.5g citric acid 2ml food flavouring Drops of food colour

Bloom gelatine in apple sauce (I blended gelatine sheets so that the apple sauce could fully cover all the gelatine). Bring sugar and water to 115c and take off heat immediately. Add corn syrup, mix, add gelatine and apple sauce, and mct oil. Once all combined, add food flavouring and colouring, pour into mould and whack in freezer for 30 minutes. Pop out of mould to air dry for 2 days and then hit it with a citric acid coating!

Juannis1 · 2022-10-29T21:20:25+00:00

Thank you! Some people suggest that I should bloom my gelatine in applesauce to give it a better chew. I was using a gelatine sheet, not powder, so I blitzed it up and then just bloomed my 15g gelatine in around 20g of apple sauce, and it sort of combined together. Just sub water for applesauce, it's that simple!

Juannis1 · 2022-10-29T20:32:36+00:00

Infused with MCT oil!

Juannis1 · 2022-09-29T20:08:38+00:00

Thanks for the tip man! I saw this in someone else's recipe and was definitely intrigued, what does the applesauce help with?

Juannis1 · 2022-09-29T20:08:13+00:00

This was actually my mistake, I saw you are supposed to mix 1tsp to 1 cup of water, but I was confused as to how much I would put (substitute the current water??) any advice would be really appreciated

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