0:02 I finally found it guys the ultimate way
0:05 to do a fat wash I've made all these
0:07 different batches testing things like
0:09 the fat to alcohol ratio how long it
0:12 infuses the temperature or Surface
0:14 contact basically all the different
0:16 combos I could think of now I'm ready to
0:18 share your results so today I'm going to
0:20 run you quickly through what fat wash is
0:23 how I did my experiments what I found
0:25 and also some tips and tricks for
0:26 troubleshooting so my friends without
0:28 further Ado if you are ready let me show
0:30 you how to master your fat washing
0:45 go all right so first off what is a fat
0:47 wash I think I can pretty much assume
0:49 that if you landed here you already know
0:51 what a fat wash is and all you want to
0:53 know is how to make the best one
0:54 possible but every time I make a
0:58 cocktail with a fat wash I always get a
1:00 lot of questions some are pretty advanc
1:02 but I always get some pretty basic ones
1:04 so if you are really new to this and
1:07 just want to make the most out of your
1:09 first or second fat wash and still not
1:12 sure what exactly a fat wash is here's a
1:15 very quick recap so the fat wash is a
1:17 culinary slash Mixology technique used
1:19 to infuse a spirit with the flavor from
1:22 a fat then we get rid of the fat by a
1:24 process I guess we can call like cold
1:26 filtration so that way we're left out
1:29 only with a spirit with the flavor from
1:31 the fat but not its texture basically
1:33 that's pretty much it the most commonly
1:35 used fat for a fat wash are usually
1:38 butter brown butter coconut oil cow
1:40 butter sesame oil and olive oil there's
1:43 obviously more that you can use and
1:45 there's also ways you can Infuse your
1:47 fat with other flavors in order to
1:49 develop more layers of complexity today
1:52 my goal is only to see what is the
1:55 ultimate method to extract the Bolder
1:58 and best flavor out of a fat wash so
1:59 we're only going to concentrate on the
2:01 method not on the different
2:03 possibilities at first when I wanted to
2:05 make this video and we're talking about
2:08 a couple of years now I wanted to see if
2:10 we could find like a magic formula to
2:13 determine what was the saturation point
2:15 of fat in a sprit so that way we could
2:18 make our fat wash knowing for sure that
2:21 using x amount of fat and Y amount of
2:24 sprit would be like the best we can make
2:27 and using more fat would not yield
2:30 anything Bolder in flavor or better in
2:32 flavor unfortunately after a lot of
2:34 reading researches and discussions with
2:36 friends that are really good in
2:38 chemistry I realized that without a very
2:41 expensive and specific laboratory
2:43 equipment it would just not be possible
2:46 to find such saturation point and
2:48 unfortunately again no one with that
2:51 type of equipment found that topic
2:54 interesting enough so the datas are just
2:56 not available so instead I thought I
2:57 could just make some kind of a very
3:00 thorough empirical experiment and and
3:02 proceed by elimination to be able to
3:04 point out what is the best way to make a
3:07 fat wash now I'm sure most of you are
3:08 here just for the results so I'm going
3:10 to try to be as concise as possible but
3:12 for those of you who are interested in
3:14 all the details I'm going to release
3:16 some kind of a scientific Magazine on
3:18 patreon with really all the details all
3:20 the extra information that are not going
3:22 to be here in this video and I'm going
3:24 to sell it on patreon and it's going to
3:27 be 50% off for all my paying patreon so
3:29 all the information for that is going to
3:30 be in the disc description below that
3:33 being said after a lot of thinking I
3:35 came to the conclusion that there were
3:37 four important things to consider in
3:39 order to determine what was deepest
3:41 weight to make a fat wash the first one
3:43 was the duration of the infusion then we
3:46 have the fat to alcohol ratio next I
3:49 also wanted to see if the temperature
3:51 would have an impact on the flavor
3:54 extraction and lastly I wanted to see
3:55 how big of an impact it does when we
3:58 have a larger surface of contact in
4:00 other words when we have more fat flavor
4:03 molecules exposed to the alcohol I also
4:05 made a couple of extra tests like if it
4:06 was possible to reuse a fat from a
4:09 previous wash to give more flavor to a
4:11 new spirit then there's also some small
4:13 hiccups or problems you can face along
4:14 the way but there's easy ways around
4:17 them so all that the troubleshooting and
4:19 the results from the extra tests are all
4:21 going to be at the end of the video but
4:23 everything is going to be time stamp now
4:25 back to the test I made them kind of
4:27 like a tournament I made some different
4:29 categories tested the categories separately
4:30 separately
4:32 extracted the winner from each one and
4:33 then putting the winners together for
4:36 New test until I got everything covered
4:38 so first to test out the impact of the
4:40 infusion time I made four different fat
4:42 washes all of them were with the exact
4:45 same amount of everything and I also
4:47 mixed them the exact same way for the
4:49 first one as soon as the fat separated
4:51 from the alcohol I placed it in the
4:53 freezer until the fat solidified and
4:55 then I filtered it for the second one I
4:58 waited 6 hours before placing it in the
5:02 freezer the third one 18 hours and the
5:05 last one 36 hours after a quick blind
5:07 taste organized by sephra it was pretty
5:09 obvious that the more time both
5:12 ingredients spent together the bther
5:14 were the flavors another category was to
5:17 cook the fat washes suid at the same
5:19 temperature for the same length of time
5:22 but with different fat quantities for
5:24 this one also the obvious the more fat
5:26 we had in the infusion the Bolder were
5:29 the flavors it also made me realize that
5:31 because of the warmer temperature the
5:33 fat was staying in his liquid form and
5:35 because of that the fat wash cooked
5:37 souid with the same amount of fat to
5:39 alcohol was much Bolder and flavor than
5:42 the one made at room temperature infused
5:44 for a much longer period of time next I
5:46 wanted to see if we would extract more
5:49 flavor if we would incorporate some
5:51 movement so by using the magnetic s
5:53 throughout the infusion time we're able
5:57 to break the fat and create a larger
5:59 surface of contact the first one I made
6:03 was with 100 G of rum for 20 G of
6:06 coconut oil and after only 45 minutes of
6:08 stirring the fat had solidified in the
6:11 mixture so I stopped the stirring left
6:13 the fat wash resting at room temperature
6:15 until I was fully sure both ingredients
6:17 were fully separated placed it in the
6:19 freezer until the fat was hard enough
6:22 and then I filtered it this one was
6:24 noticeably more intense in flavor than
6:26 all the other ones I made with the same
6:28 ratio so moving forward I decided I
6:30 would stick to this stti technique but
6:32 play with the ratios to see what would
6:34 be the results so I made some with more
6:36 some with less fat and I also tried one
6:39 batch infus twice with 10 G of fat to
6:40 see how it would compare to the one
6:43 infused once with 20 G because I read
6:45 somewhere that there might be a limit to
6:47 what can be extracted in one pass so the
6:49 one infused twice might yield something
6:52 Bolder in flavor even though the total
6:53 amount of fat in boat batches were the
6:55 same in the end so I was really looking
6:58 forward to this test result lastly every
7:00 time I made the fat wash in the past I
7:03 was always kind of frustrated to see how
7:06 much Aroma and flavor seem to be left in
7:09 the fat that we were discarding so I
7:12 wanted to test if that used fat still
7:14 had something to give to a new fat wash
7:16 so I tried to use that used fat in a new
7:19 fat wash and then I tried it again in a
7:21 third one to put all these three batches
7:23 to test against each others at this
7:25 point I was already pretty convinced
7:27 what was the best method but I decided
7:30 to put all the batches to test in uh
7:32 Dair to make sure I would stay
7:34 consistent across all cocktails I
7:36 weighted my ingredients used the same
7:39 syrup across all drinks and also the
7:42 lime juice was Juiced in a larger batch
7:44 so that way I would avoid any
7:47 inconsistencies in the acidity of the
7:49 lime juice the outcome of this last
7:51 experiment really confirmed what I was
7:53 already thinking so I felt no further
7:55 tests were needed so that means it's
7:58 finally time for the results in terms of
8:00 the quantity across all all methods
8:02 every time I used more fat I got more
8:04 flavor but I was not able to find a
8:07 clear saturation point I tried with very
8:09 little fat all the way up to equal parts
8:12 of alcohol and fat and at each increment
8:14 the flavor increased Beyond a certain
8:15 point though the flavor became
8:17 overpowering and way too intense so the
8:19 fat wash was just unpleasant to use as a
8:22 base in a ctail so for me at that point
8:24 it was just unnecessary to try to dig
8:26 further to find the real saturation
8:29 point in a fat wash now the suid versus
8:32 magnetic stir both methods at the same
8:34 ratio produce something pretty similar
8:36 but with the magnetic stir after 45
8:38 minutes of stirring we consistently
8:40 produce something slightly more intense
8:44 in flavor than a batch made Sid at 60° C
8:46 for 2 hours the suid also Cooks the
8:49 ingredients so it Alters the flavor
8:51 slightly and in my opinion produce
8:53 something a little bit off with the
8:55 coconut oil I know coconut oil is a
8:56 little bit heat sensitive compared to
8:58 other fats like brown butter so it might
9:01 not be as much as an issue with other
9:03 fats but given that we're trying to find
9:05 what is the best method for me the
9:07 magnetic stir wins over the soothing
9:09 method I guess you could reduce your
9:11 water temperature to minimize the impact
9:13 on the flavor but with the magnetic s
9:16 you also get a constant movement in your
9:19 batch which also plays a huge role in
9:22 increasing the flavor extraction so
9:25 again for me magnetic s wins over the
9:27 soing method now in terms of time
9:28 duration plays a significant role in
9:30 flavoring extraction as well especially
9:32 when the fat has a larger surface
9:34 contact with the alcohol like when we're
9:37 using the magnetic stir according to the
9:39 most serious sources I found 24 hours
9:41 would be the maximum time for flavor
9:44 extraction and beyond that not much
9:45 would happen so if you really want to
9:48 get the most out of it a magneti s with
9:51 a heating plate would be your ideal
9:53 situation but just make sure to reduce
9:55 the heat as much as you can not to
9:57 impact the flavor like you would with
9:59 the Sid infusion now the single was
10:02 versus the double pass when I made my
10:04 batch infusing it twice with 10 G of
10:07 coconut oil I got something more intense
10:09 than the batch infused only once with 20
10:12 G of coconut oil so the double pass is
10:15 definitely a must if you want to get
10:17 Bolder flavors so in conclusion based on
10:19 these findings the magnetic Ser with a
10:23 longer infusion time up to 24 hours is
10:25 the most effective for flavor extraction
10:27 the double infusion with smaller amounts
10:30 of fat also provide better results
10:31 compared to the one with a single but
10:33 larger amount which will also help you
10:36 to save a little bit on the fat now if
10:38 you remember I tried to use some fat
10:41 that had been used in previous washes to
10:43 see if it still adds some tin to give
10:44 the batch I made with a fat that had
10:47 been used once gains significant flavor
10:49 so if you want to save on your fat you
10:52 can wash your rum twice with the same
10:55 fat I know it sounds a little bit
10:57 counterintuitive but it works not as
11:00 well as if you would wash it twice with
11:02 new fat each time but it still gets
11:05 Bolder flavor when you do it like that
11:07 so it's a way to save on the fat
11:10 furthermore but the batch I tried with
11:13 the fat that had been used twice already
11:15 didn't gain much in flavor in fact it
11:18 was tasting a little bit off so I
11:21 wouldn't recommend pushing it to a third
11:23 wash now before we go I told you there
11:26 might be a couple of problems or hiccups
11:28 you may face during the process and the
11:29 main one would be when and you have a
11:31 hard time to filter your fat wash so you
11:33 still get something that's either blurry
11:36 or oily this might happen to you if you
11:38 emulsify your fat wash so let's say you
11:41 don't have the magnetic s so you shake
11:43 your mixture in order to break the fat
11:46 molecules to have a larger contact
11:48 surface for a longer period of time but
11:49 you shake it too hard then you're going
11:52 to emulsify you can emulsify your
11:54 mixture and it's not going to separate
11:56 or at least it's going to take a very
11:59 long time so if you realize you emulsify
12:01 your fat wash before putting it in the
12:03 freezer just leave it on the counter top
12:06 for as long as necessary until you get
12:08 that clear braake between the fat and
12:12 the alcohol it might take up to 48 hours
12:14 but it will happen eventually then you
12:16 place it in the freezer until the fat
12:18 solidifies and when it will be the time
12:21 for the filtration I recommend use a
12:23 coffee filter and leave it filtering in
12:26 the fridge or better yet in the freezer
12:28 because when you emulsify your fat wash
12:30 the fat molec fules even after they
12:32 solidify they stay very small so they
12:34 tend to pass even through a couple of
12:37 layers of cheesecloth or the finest fin
12:39 M strainer so with the combination of
12:42 the coffee filter and by keeping the
12:44 temperature as low as possible so they
12:46 stay in their solid form they're not
12:47 going to pass through so you're going to
12:50 get something that's super clear and
12:52 without any oily finish another thing
12:54 that can happen and it's actually pretty
12:57 similar is let's say you filter your fat
12:59 wash with a strainer that is not not
13:02 fine enough and you let some fat pass
13:04 through it but you don't realize it and
13:06 after a day or two you realize that you
13:09 have some kind of a little layer of oil
13:12 on top of your fat wash you can still
13:15 fix it so you just do the same way as I
13:17 told you you place that in the freezer
13:18 and when it's time to filter it you
13:20 filter it through a coffee filter in the
13:22 fridge or in the freezer and this will
13:24 really help you should be able to get
13:27 rid of all the fat that you left behind
13:29 the first time lastly and this dip might
13:31 seem a little bit obvious but let's say
13:33 you make a fou wash and you're not happy
13:34 with it because it's too intense in
13:36 flavor probably because you used too
13:38 much fat just don't throw it away you
13:40 can totally dilute it by using the same
13:42 Spirit but on wash to a level where
13:44 you're happy with the flavor profile so
13:46 my friends this is it for me today this
13:48 was my ultimate fat washing guide I hope
13:50 you found it useful leave it a thumbs up
13:52 if you did don't forget to subscribe
13:54 before you go to turn that Bell if you
13:55 want to make sure not to miss the next
13:57 one and until then thank you very much
14:00 again have a great day and see you very
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