Apple Pie Sous Vide Bourbon Infusion Recipe (2024)

FAQs

How long do you sous vide infusions take? ›

Combine the oil and infusion of your choice in a bag, fold the top of the bag over a few times and then clip to the edge of your water bath - cook sous vide for 3 hours at 131F (55C).

Place the peels and vodka in a sous vide bag or canning jar, then seal and place in the water bath. Heat the infusion for 1 to 3 hours.

I generally infuse my sous vide alcohol at 135°F to 160°F (57.2°C to 71°C) for 1 to 3 hours. The higher temperatures will impart more of a cooked or bitter flavors and the lower temperatures are usually best for more mild aromatic or floral items, especially if you are used to room temperature or cold infusions.

Strain your infusion using a fine mesh strainer.

Infused spirits are best enjoyed within three months, but they will never go bad. See our co*cktail recipes for ideas on how to use your infused alcohol.

Seal the jar (just with a regular lid!) and set in a cool place (preferably somewhere dark) for 2 weeks. I often stick mine in the fridge, just in case – but as long as it's sealed tightly and not opened often, it will be fine. After 2 weeks, taste the bourbon and adjust the flavor accordingly.

You can infuse whisky for up to a week. But we recommend tasting your concoction every day to make sure it's only as strong as you want it. And don't forget to shake. Get the most out of your flavours by shaking or stirring the whisky each day.

IV treatment slowly supplies water, amino acids, minerals, vitamins, or other medications. The treatment typically only takes 45 minutes to an hour. However, the procedure may be quicker or longer, depending on the reason why you received IV treatment.

The length of infusion time will depend on the drugs you are receiving and reaction to them. We will try to give you an accurate length of time for your infusion. Be aware that there are variables that may change the duration. Please ask our nurses how long it will take for your infusion.

So long as you're cooking at above 130°F, there are no real health risks associated with prolonged sous-vide cooking. You will, however, eventually notice a difference in texture. At 130°F, steak cooked for 1 to 4 hours will have a traditional texture with plenty of meaty chew.