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Capn Jimbo's Rum Project Forum
Rum Appreciation by and for the Compleat Idiot
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Capn Jimbo
Rum Evangelisti and Compleat Idiot
Joined: 11 Dec 2006
Posts: 1361
Location: Paradise: Fort Lauderdale of course...
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 Posted: Tue Jul 08, 2008 7:31 am Post subject: How to: The right way to Muddle? |
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To all Muddlefumblers!
Get with it! Quit fumbling around!
Some people think muddling is a kind of mildly crushing stir. Others act as though they are grinding flour. I was muddling about the internet and happened upon some better advice than mine...
| Quote: | What is muddling?
Muddling is the gentle but thorough bruising of fruit (or mint) with sugar
at the bottom of a glass. This produces a heightened essence which can
be used to flavour drinks and sweets.
The process of muddling is to bruise and press. You want to release
essential oils and fruit juice, but not make a mash of the ingredients.
Press firmly but slowly and in a controlled fashion that adds all the
pressure you want, but doesn’t break down the ingredients into mush or
bits. So no bashing, pounding or thumping! |
And how about the equipment?
| Quote: | How to choose a muddler
1. The muddler should have a flat end rather than a round or pointed end... this lets you get more of the surface of the muddler in contact with the fruit or mint.
2. Ideally the muddler should resemble a pestle (looks like a small baseball bat!) but failing that, the handle of a wooden spoon will do.
3. The muddler should not be made of any reactive material like aluminum or a plastic that could transfer flavors. Wood is a good choice as long as it’s easily cleaned.
4. The muddler should fit nicely in your hand and be easy to handle.
5. The muddler should be long enough to easily get to the bottom of whatever glass or bowl you’ll be using to muddle in. |
And the process...
| Quote: | How to muddle mint
1. Gather your equipment.
2. Select young fresh mint leaves and place in the bottom of a glass or bowl.
3. Add granulated sugar.
4. The sugar acts as an abrasive medium that increases the efficiency of the muddle.
5. Press firmly and twist. Keep muddling until the mint leaves turn a darker green colour. It will start to resemble a shiny, sugary paste.
6. The trick is to press enough to release the oils, but not so hard that the
stemmy, grassy flavors become noticeable. Add more sugar to taste. |
Now I must tell you that these instructions are aimed at achieving a mint extract and a finer product than required for a good mixed drink. We'd generally stop earlier in the procedure. But the main concepts are valid:
Sugar as abrasive.
Blunt wooden muddler.
Press, don't mash - firmly and with a twist.
Don't care? Fumble you.
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