What You Need to Know
Ethanol facilitates extraction of non-polar flavor compounds (limonene, caryophyllene) while inhibiting microbial growth. Maillard reaction precursors accumulate during soaking.
Transforms hard dried fruits into plump, flavor-packed ingredients for ultra-moist cakes with year-long shelf stability.
Key Parameters
Temperature
22°C
15°C - 28°C
Time
6 months
3 months - 2 years
Equipment
Sterilized glass jarsCheeseclothWooden spoon (non-reactive)
Steps
- 1.
Jamaican Black Cake (Port Royal, 1790s): Creates non-Newtonian fruit batter that steams rather than bakes
The Science
Primary Reaction
Esterification