/ck/ - Food & Cooking

>>13323166
Yeah I know about how you layer the boiling points for reductions, rotovaps are basically just fancy stills after all.
mostly I think of the rotovaps pressure vacuum, since you could boil out water at lower temperatures, allowing you to work with more delicate flavours
yeah open air is a good option for things that wouldn't grow mold but it also loses it's efficiency over time, like I had a great deal of trouble with honey when I was lowering it's moisture content for the eggsperiments

since you mention oils though, I wonder if one could reduce peanut oil into a peanut extract flavouring. (I also wonder at the same time if it would be suddenly more deadly for peanut allergy folks, like peanut cyanide)
making some ridiculously concentrated vanilla could be a thing too I suppose, but vanilla is already pretty powerful

actually, Do you have access to one? I'm wondering now if it'd be possible to concentrate egg whites
those are one of the most sensitive to heat ingredients I can think of, and are easily the one that benefits the most from having less water content as I found during the egg experiments when I accidentally removed most of the water while cooking one in the salt pocket
whites actually have a nice flavour once reduced

not a lot of egg for two eggs, the whole whites being reduced is crazy to me, makes me think about how asians are slowly taking over canada.