Vacuum distillation using the rotavap is an incredible, precise method for capturing the essence of an ingredient and freezing fresh, vibrant flavours in time.
The rotavap was described as a flavour scalpel by Dave Arnold and that sums up its ability to extract flavours in an incredibly controlled way at low temperatures which preserve the vibrancy and life of delicate flavours.
In this video I talk you through distillation, both traditional methods and hyper-modern low temperature vacuum distillation. I explain how I use it both for making drinks but also in dishes on my tasting menu, and why I see it as an amazing creative tool.
In this video I showcase one of my favourite ingredients & flavours - dandelion petals. I show you how to forage for dandelions, make a delicious sweet and acidic dandelion infusion and demonstrate how I use this in dishes.
The full dandelion cordial recipe can be seen in the video description & the recipe for the tofu dish featured in the video is available on my Patreon Page.