So i've tried the ultrasonic, and the crock pot, and they all do well in "aging" the flavor. In my opinion, the CLS does get better (although I like it fresh as well). The Creme Brulee doesnt seem to change much. But one thing I noticed a few days ago, is breathing is a baaaaaaad idea (at least for a long time). I decided to let my CLS and CB breath for 6 hours, and now I feel like they've lost a lot of their flavor. I am sad
I knew there was a risk......i'm just sad.
I didnt come here just to complain, i mean its totally my fault. What I wanted to know is do others let the NT juices breath? What was the result? Was my result just a fluke? I've decided (so far) to NOT use an ultrasonic or crock pot with my NT stuff, and will let it age naturally, and no breathing (aka leaving the cap off for an extended period of time)
I didnt come here just to complain, i mean its totally my fault. What I wanted to know is do others let the NT juices breath? What was the result? Was my result just a fluke? I've decided (so far) to NOT use an ultrasonic or crock pot with my NT stuff, and will let it age naturally, and no breathing (aka leaving the cap off for an extended period of time)
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