Colleenmomof2 - immersion limoncello in 2 hrs!!!!

Wow, 2 hours--magical. I like the Anova, fantastic for meats

I haven't done much else with it, so I'm intrigued.
They aren't using any lemon juice in the recipe, I'm curious to know why.

 
There are recipes and I'm tempted to do it in an Instant Pot but

I keep feeling like this is a bad idea. Alcohol under high pressure. What's the worst that could happen?

 
I agree, the ones I have do not have lemon juice. I would be tempted to add. . .

citric acid to give it a bit of a tang, but after my last fail at limoncello, I am, perhaps, over-cautious.

I have seen commercial limoncello that has lemon juice or "tart" in it. . .

 
Hip pressure cooking is my "go to" pressure cooker book. Filled with

so many great tips like this one you posted Judy!
Really informative about the basics and getting started with a PC. I like that it's not Insta pot specific, as I have an old Cuisinart that I actually bought from FK when they sold housewares. smileys/smile.gif

 
Thank you for sharing this, Tess

Hadn't considered sous vide! Will think about this. Not convinced that applying heat to alcohol is the way to go. It will be some time before I make another batch of limoncello. Colleen

 
This is controlled heat--not like the Instant pot. Should work really well.

It is not even the boiling point of vodka so it is not vaporizing--even if it could in the bag.

In a way, the boiling point is 100C, the same as water, because that’s the only point when all ethanol has boiled off. In another way, it’s only 84C, because that’s roughly the point when vodka at a standard 80 proof begins to boil off and become vapor, with no vapor concentration, even if it only boils into 79 proof and stays there.

 
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