liquidphantom
Postman
- Joined
- May 12, 2016
- Messages
- 201
We all know that the big secret to great juice is the shake and steep, there are many methods to help it along like the hot baths, ultrasonic baths and cappuccino frothers.
From what I can tell emulsification is the key, getting the flavours mixed without introducing too much oxygen into the mix by way of bubbles, the frothers lose some points here but I use it for every mix.
I've been reading that a good trick for chefs making dressings with vinegar and oil is to emulsify using a Cafetiere where the fine mesh emulsifies the usual non mix-able oil and vinegar.
Has any one tried this with mixing eliquid?
From what I can tell emulsification is the key, getting the flavours mixed without introducing too much oxygen into the mix by way of bubbles, the frothers lose some points here but I use it for every mix.
I've been reading that a good trick for chefs making dressings with vinegar and oil is to emulsify using a Cafetiere where the fine mesh emulsifies the usual non mix-able oil and vinegar.
Has any one tried this with mixing eliquid?
