darellmatt
Rising Star
OK, I've been comparing the "feel" of batches of spice prepared by different teks.
For my money the effect of spice prepared using lower temperature for extraction eg using
a crockpot ala marsofold's tek is superior to spice prepared from an extract that has been
subjected to extensive boiling.
So I have been thinking about my next extraction.
I propose a "low temperature extraction" using the following steps:
1 initial extraction using the herbal percolator with acidified water pH 4 no hotter than, say 130 degrees, or whatever
minimum temperature is necessary for the percolation to actually pull spice, as governed by experience. Using ascorbic acid as the acidifying agent.
2 reduction of that extraction using a home food dehydrator. Some fussing might be necessary to adapt the available devices to the "dehydration" of a liquid, but I'm thinking it could be done. Dehydration temperature again no hotter than the extraction temperature. Dehydrate until the liquid is thick and syrupy, not necessarily all the way to a resin.
3 addition of CaOH to produce a crumbly consistency similar to Q21Q21's tek
4 extract using favorite solvent.
I am interested in experiencing the effect of spice prepared at the absolute minimum temperature that allows efficient extraction and reduction.
Before I proceed, any feedback or suggestions?
For my money the effect of spice prepared using lower temperature for extraction eg using
a crockpot ala marsofold's tek is superior to spice prepared from an extract that has been
subjected to extensive boiling.
So I have been thinking about my next extraction.
I propose a "low temperature extraction" using the following steps:
1 initial extraction using the herbal percolator with acidified water pH 4 no hotter than, say 130 degrees, or whatever
minimum temperature is necessary for the percolation to actually pull spice, as governed by experience. Using ascorbic acid as the acidifying agent.
2 reduction of that extraction using a home food dehydrator. Some fussing might be necessary to adapt the available devices to the "dehydration" of a liquid, but I'm thinking it could be done. Dehydration temperature again no hotter than the extraction temperature. Dehydrate until the liquid is thick and syrupy, not necessarily all the way to a resin.
3 addition of CaOH to produce a crumbly consistency similar to Q21Q21's tek
4 extract using favorite solvent.
I am interested in experiencing the effect of spice prepared at the absolute minimum temperature that allows efficient extraction and reduction.
Before I proceed, any feedback or suggestions?