blackstone
Well-Known Member
I sometimes try to think of a better way to use up ABV more often, rather than letting it build up or just blowing smelly cloud bags with large loads of it in a Volcano at 210c to finish it off. (I can't really stand the vapor taste above this temp and so just throw it away at that stage).
I've made Betty Crocker brownies with it, simple homemade biscuits and I've mixed it up with cookie dough for baking, all with various results.
A good way to prepare it is to grind well and run through a sieve to take out tiny hard branches and things.
You can play around with the recipe but as a guideline if you put 2 g of sieved ABV in each serving it will give a very noticeable, enjoyable, and stash saving effect!
I personally believe the less temperature the ABV has been subjected to or the less dark brown it is, then the more actives that will end up in the food. So I mostly only use ABV which has reached anything less than 210c or is light brown from convection vapes, and I toss the rest away.
The idea for putting it in Banoffee pie came from the ease of placing it in the biscuit base (a bonus is no need to bake and create excess smell),
the possibility to utilize the fats of butter and cream for the uptake of actives,
and to improve or mask most of the unwanted elements of ABV taste and texture.
Also there might be an extra bang from the bananas haha!
I used a recipe from Carnation who make both the condensed (evaporated) milk product in cans and also a pre made caramel sauce product,
the pre-made one is recommended because I had trouble with the stirring and proper sugar/amounts required to turn the milk one to caramel, or the other option is to simmer the sealed milk can for three hours to turn it to a caramel sauce.
https://www.carnation.co.uk/Recipes/8/Classic-Banoffee-Pie-Recipe
I adjusted this recipe to make just two large servings from 4g of sieved ABV but you can do it any old way.
You just add your ABV dust to the crushed biscuits and butter and stir.
A good way to crush the biscuits one by one is to place them inside folded parchment and roll over gently with a glass bottle.
I made do without bananas this time round and it still tasted great but I'm interested to try them with this next time.
You can freeze the ABV biscuit base with just the caramel for up to three months and it thaws quite fast even in a fridge. But you better notify everyone, mark it up well or lock the freezer?!
This time I tried some of that cream in an aerosol can, it worked fine and was added fun!
I didn't have enough butter plus I stupidly added a dash of honey, so my base was falling apart but the texture was still good. Look forward to trying it again with the proper amounts but it will probably work any old way.
Hope you enjoy!
I've made Betty Crocker brownies with it, simple homemade biscuits and I've mixed it up with cookie dough for baking, all with various results.
A good way to prepare it is to grind well and run through a sieve to take out tiny hard branches and things.
You can play around with the recipe but as a guideline if you put 2 g of sieved ABV in each serving it will give a very noticeable, enjoyable, and stash saving effect!
I personally believe the less temperature the ABV has been subjected to or the less dark brown it is, then the more actives that will end up in the food. So I mostly only use ABV which has reached anything less than 210c or is light brown from convection vapes, and I toss the rest away.
The idea for putting it in Banoffee pie came from the ease of placing it in the biscuit base (a bonus is no need to bake and create excess smell),
the possibility to utilize the fats of butter and cream for the uptake of actives,
and to improve or mask most of the unwanted elements of ABV taste and texture.
Also there might be an extra bang from the bananas haha!
I used a recipe from Carnation who make both the condensed (evaporated) milk product in cans and also a pre made caramel sauce product,
the pre-made one is recommended because I had trouble with the stirring and proper sugar/amounts required to turn the milk one to caramel, or the other option is to simmer the sealed milk can for three hours to turn it to a caramel sauce.
https://www.carnation.co.uk/Recipes/8/Classic-Banoffee-Pie-Recipe
I adjusted this recipe to make just two large servings from 4g of sieved ABV but you can do it any old way.
You just add your ABV dust to the crushed biscuits and butter and stir.
A good way to crush the biscuits one by one is to place them inside folded parchment and roll over gently with a glass bottle.
I made do without bananas this time round and it still tasted great but I'm interested to try them with this next time.
You can freeze the ABV biscuit base with just the caramel for up to three months and it thaws quite fast even in a fridge. But you better notify everyone, mark it up well or lock the freezer?!
This time I tried some of that cream in an aerosol can, it worked fine and was added fun!
I didn't have enough butter plus I stupidly added a dash of honey, so my base was falling apart but the texture was still good. Look forward to trying it again with the proper amounts but it will probably work any old way.
Hope you enjoy!
or advice.