[kopadudl]

The pure process of Distillation does the concentration of something that is already there. But is it always pure when amateurs do it? Can you guarrantee that nothing goes wrong, that the product is tested for contaminations every time?

[fc417fc802]

Do you swab your pan fried chicken and culture to test for salmonella after cooking it? Or do you just follow the recipe and basic food safety guidelines? Perhaps you judge doneness by a combination of fillet thickness and cook time? Or perhaps you go to the trouble of using a digital thermometer just to be safe?

[btreecat]

> But is it always pure when amateurs do it?

Yes. Arguably, because amateurs are not cost bound, they tend to make a less "containinated" product due to the way the collection and blending works.

You discard the foul flavors and harse volatiles that commercial folks keep for cost.

>Can you guarrantee that nothing goes wrong, that the product is tested for contaminations every time?

Life isn't about that kind of guarantee. You don't practice the same level of food safety at home as you're required to maintain in a professional environment.

Life, is about risk acceptance.

[denkmoon]

Why does that matter if it is not for commercial distribution?