Go to the Recipe: Awesome Technique Alert: Infuse Fruits and Veggies With Flavor in a Flash
Can I use my isi to infuse alcohol.
Can you explain the difference between this and doing the same thing in a chamber vac?
I hope so
My stupid question is.
Can I infuse for instance beef (tenderloin) cubes with something to marinate? With red wine, or so?
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)???
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.
Yes. Great use of this technique. http://www.modernistcookingmadeeasy.com/info/modernist-equipment/more/whipping-siphon#how_to_infuse_food
Can anyone spell out the combination used with cucumber? Some help to a English is my second language person here.
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.
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?
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.
what PSI (or, properly, negative PSI) is the target?
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.
yes you can!
Could you combine 2 ideas in this class to make vodka-infused carbonated fruit?
What is chocolate water?
melt 85g of chocolate in 100g of water
no. They have a recipe for Cocoa water
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