Tiki Central / Tiki Drinks and Food / Home brew orgeat
Post #336436 by The Gnomon on Thu, Oct 4, 2007 9:58 AM
TG
The Gnomon
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Thu, Oct 4, 2007 9:58 AM
I suggest you try the Emergency Orgeat route. I use that a lot myself. I'm out of the real stuff and I prefer to wait until I have the time to do it right before making any batch that involves chopping up blanched almonds.
The Emergency stuff lasts longer onnacounta the almond milk in the carton has ingredients with chemical names (aka preservatives). That combined with the rum gives it considerable room temperature longevity. The fresh stuff, OTOH, has no preservatives other than the rum, so it can do alright at room temperature for a while, especially, out of the sun in a cabinet. I have not tested how long it lasts, but such a test could be made with a horribly botched batch that won't otherwise be used. Over Thanksgiving I made a botched batch which resulted in excessive layering. I bottled it but was too lazy to extract the orgeat out from between the thick sediment at the bottom and the thick froth at the top. So I left it alone and just kept making Emergency for a while. I think it was February or March when I finally did anything with them. They looked like they had curdled or something. When I popped the stoppers it was obvious that they had turned. I didn't check to see if that was a good thing (delicacy of some sort) but just poured them down the drain. To get your answer I'd have to wait until I ruined another batch (which good be quite a wait) and then use the batch to divide into lots of test samples. Refrigeration will extend its longevity, but I prefer mine at room temperature. Fortunately, as you mentioned, I use it up long before it can spoil.
Thanks for sayin' so, but I'm just lookin' for a hot piece of ass.
Oh, dude! Didn't anyone tell you. She died in a car crash in Honduras.
Good choice though. She was definitely questworthy. !@#$%^&* spelling. [ Edited by: The Gnomon 2007-10-04 10:00 ] |