New Orleans beckons again as I will be teaching a class on Sonic Mixology using the Flavor Reactor on August 19, then delivering a talk on August 20th on Flavor Manipulation and Mood at the International Farm to Table conference. I will also be demonstrating the amazing growth of the Cocktail Matrix, which now includes over 2.3 million flavor matched combinations along with the ability to have the Matrix tell you how a drink or recipe will taste and smell. Create new cocktails based on mathematically correct balances of spirit, modifier, acid and sweet, then save your recipe and now design the perfectly matched food recipe to create the umami effect....or start with the food first and let your imagination flow as you create the ideal matched cocktail.
Filtering by Tag: Sonic Mixology
I am happy to have been invited as a plenary speaker to both teach the first Sonic Mixology class at the Farm to Table International meeting, but to also speak on the Pharmacology of Flavor in New Orleans this weekend. It will be an exciting time and participants in the class will work with the Turbo Sonic Mixer to create fat washings, shrubs, extractions, shelf stabilization during the one hour class.
I’m excited to introduce to you the new science of Sonic Mixology, which will revolutionize the way you prepare, infuse or store alcohols in your bar or restaurant with the Turbo Sonic Mixer.
Sonic Mixology has its foundation in the field of Pharmacology and Sonochemistry where ultrasonic acoustic streaming is used to produce nanoparticles which suspend flavor compounds by altering their nuclear structure. Applying these same principles, Culinary Sonic Instruments has developed a patent-pending method for creating dynamic alcoholic flavors in minutes rather than days, weeks or months.
With just the touch of a button you can create custom infusions, extractions, stabilize flavor in cases of wines and spirits with the power of the Turbo Sonic Mixer. Electrons that are activated by the transducer in the Turbo Sonic Mixer are strong enough to rip holes in foil as they tunnel and stream in the tank. That same action is what creates cold boiling and mixes the compounds in the bottles of alcohol.
Watch the color streaming on both sides of the bottle as the saffron is extracted at rapid speed in the Turbo Sonic Mixer.
Cold boiling occurs because of excited electrons racing at over 1000 miles per hour through the alcohol,. Notice the "cold boiling" stops as soon as the flask is removed from the tank.