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ginger
I have never needed marshmallows on my yams (or sweet potatoes, depending which tuber you grab). Sweet potatoes and the like are sweet enough—it’s in the name—and topping them with cloud of broiled sugar and gelatin has always seemed a little redundant (though not unwelcome).
Fresh ginger adds a vaguely spicy but surprisingly soothing note to food and beverages, but getting it into a drink usually involves making a syrup or, if you want a little funk, splashing in some brine. But if it’s pure, unsweetened, fresh ginger you’re after, all you need to do…
Hello friends, and welcome back to Will It Sous Vide?, the column where I make thing with my immersion circulator. Today we’re taking a break from the chewable, and using the power of sous vide to make bespoke liqueur in record time.
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