Re: Tequila from Onions?
- From a gardener and a cook
Inulin is the fermentable sugar found in most sweet root vegetables-
a well as onions, sweet potatoes, Jerusalem artichokes & beetroots
are rich in it. I think its what makes butternut squash sweet as
well. It's not easily digested by bacteria in the human gut, so the
majority of it passes through humans undigested.
However naturally occurring yeasts in the gut can act on this sugar,
creating carbon dioxide- this is why some sweet root vegetables are
famous for causing flatulence.
Often inulin levels are very low in the raw root vegetables. Try
eating a raw sweet potato- you couldn't tell the difference between
it and a potato. There's an enzyme which breaks the starch down into
inulin. This is why artichokes and sweet potatoes taste sweet when
cooked. The longer and slower the cooking, the sweeter they get.
Interestingly, potatoes have an enzyme in them that converts starch
to sugar at very low tempertures, not high temperatures. This is why
potatoes that have been stored outside over winter taste sweeter.
If the plants are still growing, or are in the process of dying (like
jerusolem artichokes or onions/ leeks), most root vegetables that
suffer a little frost or cold weather push more sugar or starch into
Onions cooked very slowly are the sweetest. The larger the onion, the
less onion the flavour and the sweeter the taste. The warmer the
growing environment, the less firey the onion.
Personally, I think it's a waste of good onions .
If you want an easy high yielding inulin source, grow jerusolem
artichokes. I think "journey to forever" rates it as one of the
highest yielding crops in terms of ethanol production.
- --- "marquee.moon" <marquee.moon@...> wrote:
> Onions cooked very slowly are the sweetest. The larger the onion, theRight nifty info, thank you :)
> less onion the flavour and the sweeter the taste. The warmer the
> growing environment, the less firey the onion.
> Personally, I think it's a waste of good onions .Indeed, though it's a matter more of experimentation and "I wonder if I can..."
than finding the ideal source or simply dirt cheap booze. If that were the
case, I'd stick to sugar washes :)
> If you want an easy high yielding inulin source, grow jerusolemIndeed...you know, to this day, I couldn't even tell you what a Jerusalem
> artichokes. I think "journey to forever" rates it as one of the
> highest yielding crops in terms of ethanol production.
Artichoke looks like. Besides, I'm real estate challenged, so growing is not
an option. However, farmers' markets abound, so I can pick up whatever's
locally grown (obviously by others) at decent prices. Onions just seem like an
Internal dialogue here:
There's a restaurant called "The Stinking Rose" http://www.thestinkingrose.com/
which specializes in everything garlic. According to the great wikipedia,
garlic is among those which are high in inulin content. If one were inclined
(and legal for selling) perhaps there could be concocted a unique garlic spirit
-always plotting and scheming
>> Indeed...you know, to this day, I couldn't even tell you what aJerusalem
> Artichoke looks like. Besides, I'm real estate challenged, sogrowing is not
> an option. However, farmers' markets abound, so I can pick upwhatever's
> locally grown (obviously by others) at decent prices. Onions justseem like an
> amusing experiment.While we are on the veggy train I just had to pass this one past you
all. We all drink booze and sometimes suffer, and sure we sometimes
eat pulses and beets and suffer the dreaded 'duvet lifting' effect ;-
@. But guys, any of you ever eaten asparagus and experienced the
side effects of that? On my first trip to Provence I gorged myself
and man, although told of the effects I never realised it would be
Not related to the post, but I give 10 points to the first correct
answer. Oh, and I have to say I shot sooooo well so well today, had
a fine lunch at the farm that invited me to shoot and I spied a 1997
home made Damson Gin!!!, well that gin went straight down my throat
and from then on I was on form! Hic! Subsonic ;0)
- It's amazing how well our bodies work and how quickly some things are
absorbed. It only takes about a half an hour from eating asparagus to
to being overtly detectable at the other end.
We all drink booze and sometimes suffer, and sure we sometimes
> eat pulses and beets and suffer the dreaded 'duvet lifting' effect ;-Subsonic ;0)
> @. But guys, any of you ever eaten asparagus and experienced the
> side effects of that? On my first trip to Provence I gorged myself
> and man, although told of the effects I never realised it would be
> soooo BAD!
- Hi Harry,
Peel an onion and cook it in a micro wave oven and see how sweet
--- In Distillers@yahoogroups.com, "Harry" <gnikomson2000@...> wrote:
> --- In Distillers@yahoogroups.com, Trid <triddlywinks@> wrote:
> > I'm so totally game for this experiment.
> > Notes to self:
> > -head out to the farmers' market for a big ol' bag of onions.
> > -read like mad about inulin conversion
> > -buy something shiny and expensive for SWMBO
> Hi Trid,
> Keep us posted re the onion experiment. I'm up to my arse in
> crocodiles at the moment, so no time for diversions. :/
> I can't see a reason why it won't produce something, at least.
> times I've cooked/roasted onions and the result (at least with a
> o' lamb) has been something that tastes very sweet.
> re shiny baubles for (best Rumpole voice...) 'ER INDOORS. Geez, you
> sure know your priorities. <efg>
> regards Harry
- According to patents and law. ONLY Blue Agave MADE IN MEXICO can be
labeled Tequila. I read this somewhere. dont remember where. I wonder
when someone somewhere else is gona make the same stuff and label it
--- In Distillers@yahoogroups.com, "Sven Pfitt" <the_gimp98@...> wrote:
> According to the program on 'The History Channel' last night, only
> the Blue Agave can be used to make "Tequila", and there are some 800
> varieties of Agave.
> Maybe the other 799 varieties are the ones that are in surplus.
> And Happy New Year.
> --- In Distillers@yahoogroups.com, "Harry" <gnikomson2000@> wrote:
> > Is it possible ??!!?
> > If Inulin is the base for tequila, why can't this spirit be made
> > any Inulin-bearing vegetable? Comments???
> > <quote>
> > Agave has been grown in Mexico for thousands of years, and the
> > Mexican spirit tequila is distilled from the sap in their hearts.
> But so
> > prolific are they that the tequila industry has more than it can
> > At present, there is an excess of 60 million plants each one
> > weighing in at 80 kg and other industries have been encouraged to
> > find a use for them.
> > Nekulti's research and development manager Jose Manuel Cruz Rubio
> > told NutraIngredients.com at the Anuga expo in Cologne last week
> that 25
> > percent of agave's wet weight is inulin. The only plant with a
> > higher proportion is the onion.
> > </quote>
> > [ Source:
> > http://www.nutraingredients.com/news-by-product/news.asp?
> > 68&k=inulin-answers-agave
> > <http://www.nutraingredients.com/news-by-product/news.asp?
> > =68&k=inulin-answers-agave> ]
> > Slainte!
> > regards Harry
- have you ever tried eating fresh beetroot?
first time I did that, I thought my insides had burst- I whent to the
toilet and found bright red stuff coming out!
- i know this off topic but ive made japleno wine for flavoring and
cooking but couldn't get past the sipping stage with it (might have to
distill some also!!)
- Best thing I ever put in Chili ! I would be careful , concintrated Capsaison can Hurt you.It will burn skin and remove the lining in your mouth . LATER----- Original Message ----
From: funone57912004 <funone57912004@...>
Sent: Saturday, January 6, 2007 7:21:27 AM
Subject: [Distillers] Re: Tequila from Onions?
i know this off topic but ive made japleno wine for flavoring and
cooking but couldn't get past the sipping stage with it (might have to
distill some also!!)
Do You Yahoo!?
Tired of spam? Yahoo! Mail has the best spam protection around
- Onion booze would certainly not taste like tequila. I am sure it is
more than just this inulin stuff you guys are talking bout that makes a
I have tried tequila that was made from stuff other than the blue
agave, however. It was close, but a tequila drinker can certainly tell
I think there are many tasty infusions that only the agave plant can
give with a balanced heads/tails collection.
It would be like saying that we can make absinthe with juniper, because
it has thujone in it.
I have not researched it, but doesn't tequila have a maceration step?
I assume that using a close cousin to agave and maybe the onions could
give an interesting 'tequila like' drink.
- --- bbornais <bbornais@...> wrote:
> Onion booze would certainly not taste like tequila. I am sure it isBear in mind that it's pretty intuitive to say that you're not getting Tequila
> more than just this inulin stuff you guys are talking bout that makes a
> good tequila.
per se (or even mezcal) from onions. The idea we've been batting around has
been along the lines of "if tequila gets its fermentable sugars from the
breakdown of inulin, then one could also obtain fermentable sugars from the
breakdown of inulin in onions/garlic/jerusalem artichokes/etc. and thus distill
it into the onion/whatever equivalent." It was never asserted that onions
would substitute (even remotely).
This is much the same as the fact that corn does not yield a whisky that's the
same in flavor or character as malt whisky. We do know better than to assume
that onions will yield anything remotely resembling Tequila (much less "good"
The term in the subject line is just as an analogy based on the
derivation...not the expected result.
To make matters worse, my favorite farmers' market closed down. Now I have to
find another source of onions in bulk. Phooey!
- --- In Distillers@yahoogroups.com, Trid <triddlywinks@...> wrote:
> Bear in mind that it's pretty intuitive to say that you're not
> per se (or even mezcal) from onions. The idea we've been battingaround has
> been along the lines of "if tequila gets its fermentable sugarsfrom the
> breakdown of inulin, then one could also obtain fermentable sugarsfrom the
> breakdown of inulin in onions/garlic/jerusalem artichokes/etc. andthus distill
> it into the onion/whatever equivalent." It was never assertedthat onions
> would substitute (even remotely).'OI!!! Hang on! Woddabout we chuck in an Agave worm (or 2)? Better
yet, in Oz we could use a Witchetty Grub! Bloody hell! That oughtta
be a No 1 seller for the tourists, no? Mebbe I'll have to talk to
me old mate Jackboot Johnny Howard & see if we can fly this thing!
I reckon the revenue will pay for all the broken election promises
(or at least a family nite out at McDonalds). <EFG>