Comments on: Orgeat

By: Carl

Carl — Fri, 20 Feb 2009 01:26:18 +0000

Amaretto uses a similar procedure… however the apricot nuts are soaked in vodka for several months. Maybe soaking the almonds a bit longer or in vodka would help… Afterall, almond extract is made using alcohol. it certainly makes a huge difference for Amaretto.

By: Scott Steeves

Scott Steeves — Sun, 13 Jul 2008 22:30:49 +0000

As to “using more ground/crushed almonds” I was at the limit with the water-to-almonds ratio – more almonds would have meant more water. I guess that I could try grinding the almonds even finer, but I’d have to buy a better food processor (or perhaps a brand-new burr coffee grinder). However, Francois (the FXCuisine recipe) simply chops his almonds with a knife, and I’ve been reading a thread on eGullet (http://forums.egullet.org/index.php?showtopic=52996) and some folks have been talking about “over-processing” the almonds, so I’m leery. For stronger orgeat I think that my next step would be to reduce the almond milk through boiling, but I’m leery of that idea, too. But it may be my only option.

By: Dominik MJ - the opinionated alchemist

Dominik MJ - the opinionated alchemist — Sun, 13 Jul 2008 22:16:01 +0000

Great attempt – though I am not sure about the almond extract. While using the real almond in such a laborious procedure – the addition of extract sounds for me just not logical.

May be using few bitter almonds? Or using even more ground/crushed almonds?

By: Chip and Andy

Chip and Andy — Thu, 26 Jun 2008 21:47:42 +0000

Hereitc!

Well, not really.

I too have been altering the amount of Orgeat in my Mai-tais. I make my home-brew Orgeat on the sweeter side so I have been leaving out the bar syrup. I think they still qualify as Mai Tai Roe Ae!

By: Scott Steeves

Scott Steeves — Thu, 26 Jun 2008 15:28:21 +0000

Yep, Dood, I’m a heretic. I grew up on those imitation Mai Tais, so that’s what I like. Oh, well…