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ULTIMATE FAT WASHING GUIDE - Get Better & Bolder flavors!
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I finally found it guys the ultimate way
to do a fat wash I've made all these
different batches testing things like
the fat to alcohol ratio how long it
infuses the temperature or Surface
contact basically all the different
combos I could think of now I'm ready to
share your results so today I'm going to
run you quickly through what fat wash is
how I did my experiments what I found
and also some tips and tricks for
troubleshooting so my friends without
further Ado if you are ready let me show
you how to master your fat washing
go all right so first off what is a fat
wash I think I can pretty much assume
that if you landed here you already know
what a fat wash is and all you want to
know is how to make the best one
possible but every time I make a
cocktail with a fat wash I always get a
lot of questions some are pretty advanc
but I always get some pretty basic ones
so if you are really new to this and
just want to make the most out of your
first or second fat wash and still not
sure what exactly a fat wash is here's a
very quick recap so the fat wash is a
culinary slash Mixology technique used
to infuse a spirit with the flavor from
a fat then we get rid of the fat by a
process I guess we can call like cold
filtration so that way we're left out
only with a spirit with the flavor from
the fat but not its texture basically
that's pretty much it the most commonly
used fat for a fat wash are usually
butter brown butter coconut oil cow
butter sesame oil and olive oil there's
obviously more that you can use and
there's also ways you can Infuse your
fat with other flavors in order to
develop more layers of complexity today
my goal is only to see what is the
ultimate method to extract the Bolder
and best flavor out of a fat wash so
we're only going to concentrate on the
method not on the different
possibilities at first when I wanted to
make this video and we're talking about
a couple of years now I wanted to see if
we could find like a magic formula to
determine what was the saturation point
of fat in a sprit so that way we could
make our fat wash knowing for sure that
using x amount of fat and Y amount of
sprit would be like the best we can make
and using more fat would not yield
anything Bolder in flavor or better in
flavor unfortunately after a lot of
reading researches and discussions with
friends that are really good in
chemistry I realized that without a very
expensive and specific laboratory
equipment it would just not be possible
to find such saturation point and
unfortunately again no one with that
type of equipment found that topic
interesting enough so the datas are just
not available so instead I thought I
could just make some kind of a very
thorough empirical experiment and and
proceed by elimination to be able to
point out what is the best way to make a
fat wash now I'm sure most of you are
here just for the results so I'm going
to try to be as concise as possible but
for those of you who are interested in
all the details I'm going to release
some kind of a scientific Magazine on
patreon with really all the details all
the extra information that are not going
to be here in this video and I'm going
to sell it on patreon and it's going to
be 50% off for all my paying patreon so
all the information for that is going to
be in the disc description below that
being said after a lot of thinking I
came to the conclusion that there were
four important things to consider in
order to determine what was deepest
weight to make a fat wash the first one
was the duration of the infusion then we
have the fat to alcohol ratio next I
also wanted to see if the temperature
would have an impact on the flavor
extraction and lastly I wanted to see
how big of an impact it does when we
have a larger surface of contact in
other words when we have more fat flavor
molecules exposed to the alcohol I also
made a couple of extra tests like if it
was possible to reuse a fat from a
previous wash to give more flavor to a
new spirit then there's also some small
hiccups or problems you can face along
the way but there's easy ways around
them so all that the troubleshooting and
the results from the extra tests are all
going to be at the end of the video but
everything is going to be time stamp now
back to the test I made them kind of
like a tournament I made some different
categories tested the categories separately
separately
extracted the winner from each one and
then putting the winners together for
New test until I got everything covered
so first to test out the impact of the
infusion time I made four different fat
washes all of them were with the exact
same amount of everything and I also
mixed them the exact same way for the
first one as soon as the fat separated
from the alcohol I placed it in the
freezer until the fat solidified and
then I filtered it for the second one I
waited 6 hours before placing it in the
freezer the third one 18 hours and the
last one 36 hours after a quick blind
taste organized by sephra it was pretty
obvious that the more time both
ingredients spent together the bther
were the flavors another category was to
cook the fat washes suid at the same
temperature for the same length of time
but with different fat quantities for
this one also the obvious the more fat
we had in the infusion the Bolder were
the flavors it also made me realize that
because of the warmer temperature the
fat was staying in his liquid form and
because of that the fat wash cooked
souid with the same amount of fat to
alcohol was much Bolder and flavor than
the one made at room temperature infused
for a much longer period of time next I
wanted to see if we would extract more
flavor if we would incorporate some
movement so by using the magnetic s
throughout the infusion time we're able
to break the fat and create a larger
surface of contact the first one I made
was with 100 G of rum for 20 G of
coconut oil and after only 45 minutes of
stirring the fat had solidified in the
mixture so I stopped the stirring left
the fat wash resting at room temperature
until I was fully sure both ingredients
were fully separated placed it in the
freezer until the fat was hard enough
and then I filtered it this one was
noticeably more intense in flavor than
all the other ones I made with the same
ratio so moving forward I decided I
would stick to this stti technique but
play with the ratios to see what would
be the results so I made some with more
some with less fat and I also tried one
batch infus twice with 10 G of fat to
see how it would compare to the one
infused once with 20 G because I read
somewhere that there might be a limit to
what can be extracted in one pass so the
one infused twice might yield something
Bolder in flavor even though the total
amount of fat in boat batches were the
same in the end so I was really looking
forward to this test result lastly every
time I made the fat wash in the past I
was always kind of frustrated to see how
much Aroma and flavor seem to be left in
the fat that we were discarding so I
wanted to test if that used fat still
had something to give to a new fat wash
so I tried to use that used fat in a new
fat wash and then I tried it again in a
third one to put all these three batches
to test against each others at this
point I was already pretty convinced
what was the best method but I decided
to put all the batches to test in uh
Dair to make sure I would stay
consistent across all cocktails I
weighted my ingredients used the same
syrup across all drinks and also the
lime juice was Juiced in a larger batch
so that way I would avoid any
inconsistencies in the acidity of the
lime juice the outcome of this last
experiment really confirmed what I was
already thinking so I felt no further
tests were needed so that means it's
finally time for the results in terms of
the quantity across all all methods
every time I used more fat I got more
flavor but I was not able to find a
clear saturation point I tried with very
little fat all the way up to equal parts
of alcohol and fat and at each increment
the flavor increased Beyond a certain
point though the flavor became
overpowering and way too intense so the
fat wash was just unpleasant to use as a
base in a ctail so for me at that point
it was just unnecessary to try to dig
further to find the real saturation
point in a fat wash now the suid versus
magnetic stir both methods at the same
ratio produce something pretty similar
but with the magnetic stir after 45
minutes of stirring we consistently
produce something slightly more intense
in flavor than a batch made Sid at 60° C
for 2 hours the suid also Cooks the
ingredients so it Alters the flavor
slightly and in my opinion produce
something a little bit off with the
coconut oil I know coconut oil is a
little bit heat sensitive compared to
other fats like brown butter so it might
not be as much as an issue with other
fats but given that we're trying to find
what is the best method for me the
magnetic stir wins over the soothing
method I guess you could reduce your
water temperature to minimize the impact
on the flavor but with the magnetic s
you also get a constant movement in your
batch which also plays a huge role in
increasing the flavor extraction so
again for me magnetic s wins over the
soing method now in terms of time
duration plays a significant role in
flavoring extraction as well especially
when the fat has a larger surface
contact with the alcohol like when we're
using the magnetic stir according to the
most serious sources I found 24 hours
would be the maximum time for flavor
extraction and beyond that not much
would happen so if you really want to
get the most out of it a magneti s with
a heating plate would be your ideal
situation but just make sure to reduce
the heat as much as you can not to
impact the flavor like you would with
the Sid infusion now the single was
versus the double pass when I made my
batch infusing it twice with 10 G of
coconut oil I got something more intense
than the batch infused only once with 20
G of coconut oil so the double pass is
definitely a must if you want to get
Bolder flavors so in conclusion based on
these findings the magnetic Ser with a
longer infusion time up to 24 hours is
the most effective for flavor extraction
the double infusion with smaller amounts
of fat also provide better results
compared to the one with a single but
larger amount which will also help you
to save a little bit on the fat now if
you remember I tried to use some fat
that had been used in previous washes to
see if it still adds some tin to give
the batch I made with a fat that had
been used once gains significant flavor
so if you want to save on your fat you
can wash your rum twice with the same
fat I know it sounds a little bit
counterintuitive but it works not as
well as if you would wash it twice with
new fat each time but it still gets
Bolder flavor when you do it like that
so it's a way to save on the fat
furthermore but the batch I tried with
the fat that had been used twice already
didn't gain much in flavor in fact it
was tasting a little bit off so I
wouldn't recommend pushing it to a third
wash now before we go I told you there
might be a couple of problems or hiccups
you may face during the process and the
main one would be when and you have a
hard time to filter your fat wash so you
still get something that's either blurry
or oily this might happen to you if you
emulsify your fat wash so let's say you
don't have the magnetic s so you shake
your mixture in order to break the fat
molecules to have a larger contact
surface for a longer period of time but
you shake it too hard then you're going
to emulsify you can emulsify your
mixture and it's not going to separate
or at least it's going to take a very
long time so if you realize you emulsify
your fat wash before putting it in the
freezer just leave it on the counter top
for as long as necessary until you get
that clear braake between the fat and
the alcohol it might take up to 48 hours
but it will happen eventually then you
place it in the freezer until the fat
solidifies and when it will be the time
for the filtration I recommend use a
coffee filter and leave it filtering in
the fridge or better yet in the freezer
because when you emulsify your fat wash
the fat molec fules even after they
solidify they stay very small so they
tend to pass even through a couple of
layers of cheesecloth or the finest fin
M strainer so with the combination of
the coffee filter and by keeping the
temperature as low as possible so they
stay in their solid form they're not
going to pass through so you're going to
get something that's super clear and
without any oily finish another thing
that can happen and it's actually pretty
similar is let's say you filter your fat
wash with a strainer that is not not
fine enough and you let some fat pass
through it but you don't realize it and
after a day or two you realize that you
have some kind of a little layer of oil
on top of your fat wash you can still
fix it so you just do the same way as I
told you you place that in the freezer
and when it's time to filter it you
filter it through a coffee filter in the
fridge or in the freezer and this will
really help you should be able to get
rid of all the fat that you left behind
the first time lastly and this dip might
seem a little bit obvious but let's say
you make a fou wash and you're not happy
with it because it's too intense in
flavor probably because you used too
much fat just don't throw it away you
can totally dilute it by using the same
Spirit but on wash to a level where
you're happy with the flavor profile so
my friends this is it for me today this
was my ultimate fat washing guide I hope
you found it useful leave it a thumbs up
if you did don't forget to subscribe
before you go to turn that Bell if you
want to make sure not to miss the next
one and until then thank you very much
again have a great day and see you very
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