At StarChefs.com ICC 2011, we distilled apple cider using the Rotary Vacuum Evaporator. While we were hoping to use the distillate to add a hint of apple to a recipe, we looked over at the other flask and realized what we had done. We had created an absolutely pure and rich apple butter. It spread like warm caramel and felt like someone punched you in the tastebuds with an apple tree. The reduction has fast become a fall favorite around PolyScience. As far as the apple distillate, well, that goes into the ice tray and plays a tasty role in several fall cocktails.

From left: Apple Cider, Cider Distillate, Apple Butter

Equipment required:
PolyScience Rotary Vacuum Evaporator with 3L Evaporating Flask

Ingredients:
1 liter Apple Cider

Step 1:
Clean and sanitize all glassware. Air dry thoroughly.

Step 2:
Carefully funnel 1 liter of apple cider into 3L evaporator flask and clamp to the vapor tube of the Rotary Vacuum Evaporator.

Step 3:
With the water bath at 45°C, and the condenser temperature starting at -10°C, apply full vacuum and rotation of 160 RPM.

Distill until evaporating flask has reduced apple cider to a honey-like consistency, approximately two hours.

DO NOT LET BOIL OVER. “Bumping” will contaminate your glassware and receiving volume. This will require you to start the entire process over.

Step 4: 
Remove clamp and receiving flask. Transfer distilled apple cider to a clean vessel or vacuum seal. Distillate can be refrigerated for 2 weeks or frozen up to one year. Use as an addition to cocktails or poaching liquid. Can also be frozen in cubes to add an apple perfume to mixed drinks. The distillate will have no sweetness, as all sugars stay in the concentrate.

Step 5:
Remove and carefully transfer concentrated apple cider, now apple butter, to a clean vessel or vacuum seal. Apple butter can be refrigerated for 6 weeks or frozen up to one year.

Every time we meet with chefs from around the globe, we get inspired to try new things. Hopefully, our equipment brings out the creativity to keep pushing the boundaries of what we declare to be cuisine. At ICC, we share stories and react spontaneously in moments of pure, uninhibited inspiration.

We poured store bought Bloody Mary mix into our Rotary Vacuum Evaporator. The distillate had the powerful aroma of the base and a smooth, balanced flavor profile. We looked at the other flask and saw something even better. Ketchup. Not only was it a pretty tasty ketchup, it smacked of Worcestershire and celery. A powerful wallop of spice snuck up on the back of the palette.  We stopped over by our neighbors at Waring Commercial for some of Sam Mason’s pomme frites. When Jeffrey Steingarten dipped his first fry, we thought we were doomed. Then he went back for seconds.

Makes approximately 3 liters of Bloody Mary mix.
Yields approximately 1 liter of Bloody Mary Ketchup.

Equipment required:
PolyScience Rotary Vacuum Evaporator with 3L Evaporating Flask

Ingredients:
2 (46 oz) Cans Tomato Juice
1 (10 oz) Can Beef Bouillon
1 tsp Black Pepper, coarsely ground
1 tsp Celery Salt
1 tsp Monosodium Glutamate Powder (MSG), optional
4 oz Lemon Juice, fresh squeezed
1 (5 oz) Bottle Lea & Perrins Worcestershire Sauce
Tabasco Sauce, to taste

Step 1:
Clean and sanitize all glassware. Air dry thoroughly.

Step 2:
Combine all ingredients in a large pitcher. Carefully funnel 1 liter of mix into 3L evaporator flask and clamp to the vapor tube of the Rotary Vacuum Evaporator.

Step 3:
With the water bath at 45°C, and the condenser temperature starting at -10°C, apply full vacuum and rotation of 160 RPM.

Distill until evaporating flask has reduced Bloody Mary Mix to a ketchup-like consistency, approximately one hour.

DO NOT LET BOIL OVER. “Bumping” will contaminate your glassware and receiving volume. This will require you to start the entire process over.

Step 4: 
Remove clamp and receiving flask. Transfer distilled Bloody Mary mix to a clean vessel or vacuum seal. Distillate can be refrigerated for 2 weeks or frozen up to one year. Use as an addition to cocktails or poaching liquid. Can also be frozen in cubes to add a Bloody Mary perfume to mixed drinks. The distillate will have no salty flavor, but will remain mildly sweet.

Step 5:
Remove and carefully transfer concentrated Bloody Mary Mix, now apple ketchup, to a clean vessel or vacuum seal. Ketchup can be refrigerated for 4 weeks or frozen up to one year.

Habanero chiles are also extremely spicy. Through distillation, we remove capsaicin, the compound that gives peppers their heat. This non-volatile compound cannot be distilled, so the habanero has all the aroma and much of the flavor of a habanero, without any heat. Even though the distillate smells spicy, it is not. Imagine the possibilities of using a pure habanero infusion in your cocktails!

Equipment required:
PolyScience Rotary Vacuum Evaporator with 3L Evaporating Flask

Ingredients:
800 grams ripe red habanero chiles
1 liter Water

Step 1:
Blend habanero and water on high speed.

Step 2:
Carefully funnel mixture into 3L evaporating flask and clamp to the vapor tube of the rotary vacuum evaporator.

CAUTION:
This mixture is extremely dangerous. Use protective eyewear and disposable gloves. Do not inhale.

Step 3:
With the water bath at 45-50°C, and the condenser temperature starting at -12°C, apply full vacuum and rotation. Distill.

DO NOT LET BOIL OVER.
“Bumping” will contaminate your glassware and receiving volume. This will require you to start the entire process over.

Step 4: 
Remove clamp and receiving flask. Transfer distilled habanero to clean vessel or vacuum seal. Distillate can be refrigerated for 3 weeks or frozen up to one year.

Step 5:
Remove and carefully dispose of concentrated habanero puree. CAUTION: THIS PUREE IS STILL EXTREMELY SPICY. Thoroughly wash all glassware, as habanero distillation tends to leave residual flavors after rinsing.