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July 17, 2007
View Comments | Post CommentBacon-Infused Vodka
Someone decided to make bacon-infused vodka, and people are discussing it here. Apparently he wants to make a bacon Bloody Mary, which sound a lot better to me than a non-bacon Bloody Mary.
The most interesting thing to come out of the discussion is, to me, the idea that the alcohol will dissolve all of the fat from the bacon, leaving fat-free (but presumably still bacon-flavored) bacon. Perhaps this could be exploited by some molecular gastronomy chef? If alcohol dissolves the fat, I'm sure that other solvents would dissolve the fat as well. And this could be done with, I assume, any meat.
On the other hand, I wonder whether, without the fat, the final products would taste anything like the originals? I once read an article about how, in most cases, marinating meat before grilling is a bad thing, because acidic marinades tend to dissolve the lipids out of the meats, resulting in tougher, drier, less flavorful meat (albeit with added marinade flavor). But if the process were more controlled, as it could be using an intentional solvent, maybe it could be exploited?
Posted by Barzelay at July 17, 2007 5:09 PM | Comments (0) | Science, Technology
