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 US mixologist Dave Arnold.
How does Rapid Infusion work ?
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.
The advantages of Rapid Infusion
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.
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.
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.
What is required for the Rapid Infusion technique?
iSi Gourmet Whip
For the preparation of light and fluffy Espumas, finger food, warm and cold sauces and whipped soups, as well as whipped cream and desserts. For cold and hot preparations. Stainless steel bottle and head - designed for professional use.
iSi Rapid Infusion Accessories
Rapid Infusion enables a liquid to be infused with different flavors in the shortest possible time. First, combine aromatic solids and a liquid in the iSi Whipper. By applying pressure into the iSi Whipper using an iSi cream charger, the flavor of the solids becomes infused into the liquid, which develops a unique taste.