What is Rapid Infusion?
With the iSi Gourmet Whip and the Rapid Infusion technique, liquids can be infused with aromas. What was once a question of days or even weeks can be reduced to a few minutes with Rapid Infusion.
The Rapid Infusion process using the iSi system was first discovered by the US mixologist Dave Arnold.: N2O flows out of the iSi cream charger into the iSi Whipper, forcing the liquid and the N2O to organically combine together under high pressure with the flavoring substance.
When the pressure in the Whipper is released, the N2O forms bubbles and takes on the flavors of the ingredient. This means the aroma has been transferred into the liquid.
How to Aromatize
Fill with liquid
You can use oil, vinegar but also alcohols like gin or vodka.
Add the solids
Fill in the solids you like to mix, e.g. fresh herbs, fruits but also vegetables or even fish and meat.
Screw on the charger holder
Screw the charger holder with the inlaid iSi Professional Charger onto the upright iSi Whipper. Swivel it gently.
Tips for best results
Temperature plays an important role in Rapid Infusion. For best results use ingredients at room temperature to infuse as much flavor as possible into the liquid. If you would like to infuse a liquid into solids (ex. raspberries), it is recommended to chill the solid ingredients first before placing them in the iSi bottle. The solid ingredients can thus take on the flavor of the liquid.
Maximum filling level.
The liquid level in the iSi Whipper determines the pressure. In order to achieve the best possible results, pay close attention to the line marking the maximum filling level.
Optimum rest period.
For the “flavor exchange” of Rapid Infusion to occur, ingredients must rest for a certain amount of time to the pressure in the iSi Whipper. For this reason, it is important to follow the indicated rest periods.
Quickly venting the gas is essential to creating a perfectly infused recipe.