Go to the Recipe: Awesome Technique Alert: Infuse Fruits and Veggies With Flavor in a Flash
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no. They have a recipe for Cocoa water
melt 85g of chocolate in 100g of water
What is chocolate water?
Could you combine 2 ideas in this class to make vodka-infused carbonated fruit?
yes you can!
OK, so I did some infusion in my siphon. meh. so, I took the fruit out (honey dew and transferred 9it to a foodsaver canister. I drew all the vacuum the machine would pull, three or four times. the fruit came out much more infused than the first time I tried it with just the sip[hon. I think the fruit would be mushy if I did this in a bag. I did it in a Food Saver container. One that the company sells. and it worked really nicely. I'm going to have to try another infusion, though, cause I am sad to not have just the lusciousness that is honeydew.
what PSI (or, properly, negative PSI) is the target?
I've done it and it kind of works, but makes the food soggy. a real vacuum chamber does it instantly in a shock, and you eat it straigth away...but the foodsaver needs time and will make it too soft.
If one has a Food Saver vacuum sealer, could you put your fruit into a wide mouth canning jar and draw a vacuum on the fruit sufficiently to do the infusion in the original manner?
Dave Arnold, of cooking issues, makes a great Gin and Tonic cucumber using a siphon. I've used this technique many times to make GnTs, Solid watermelon martinis/Margaritas.
Can anyone spell out the combination used with cucumber? Some help to a English is my second language person here.
Yes. Great use of this technique. http://www.modernistcookingmadeeasy.com/info/modernist-equipment/more/whipping-siphon#how_to_infuse_food
Reply A pressure vac chamber works by removing the air from a chamber. The result is less pressure in the chamber. This low pressure enviornment removes gasses trapped inside the food. When the pressure is neutralized the remaining liquid is forced into spaces available where gas or whatever was removed.
The isi whips work by actually creating pressure inside the chamber. Different gasses can have different effects at different temps with different times. When the pressure is neutralized it bubbles in a way that infuses the liquids besides just the fact that the liquid is being forced into the food.
For those of us with a siphon that is 1/2 the size of yours, do we cut the number of charges in 1/2 (i.e. your recipe calls for 2 charges, would I use 1)???
My stupid question is.
Can I infuse for instance beef (tenderloin) cubes with something to marinate? With red wine, or so?
I hope so
Can you explain the difference between this and doing the same thing in a chamber vac?
Can I use my isi to infuse alcohol.
