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Herzlich Willkommen bei iSi Kulinarik!

Für Ihr Land stehen spezifische Inhalte & Produkte zur Verfügung. Um die digitale Welt von iSi zu entdecken, besuchen Sie bitte

auf iSi International bleiben

Welcome to iSi Culinary!

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4. December 2013

Beyond Foam & Spherification: Rapid Infusion from a Global Perspective

Beyond Foam & Spherification: Rapid Infusion from a Global Perspective

This theme seamlessly provided the opportunity for iSi to launch the new Rapid Infusion Accessory for the first time in the US, providing information and inspiration for today's chefs to add this important new application to their traditional culinary skill set.

Worlds of Flavor is considered by those in the food industry as the smartest, most impressive, and among the most epic, educational, and inspirational food experiences in the USA… and this year, iSi’s Rapid Infusion took the center stage. At this international celebration of flavor discovery (open only to professional chefs), inspiring Rapid Infusion cuisines and beverages were highlighted in General Session tastings and also through a dedicated Kitchen Workshop with renowned Chef Elizabeth Falkner.

Mixologist John Pomeroy featured his “Dirt Nap” recipe from the iSi: A Culinary Journey cookbook during General Session tastings. This recipe highlights a rapid-infused coffee-vodka, topped with hazelnut foam, all made with the Gourmet Whip. Every drink iSi sampled during General Sessions included a rapid infusion as the foundation, with additional accents of carbonation or frothy fresh foam toppings made with the iSi Gourmet Whip.

Legendary Chef Elizabeth Falkner hosted a 20-person Workshop highlighting the new Rapid Infusion toolkit. Up close and personal, the workshop allowed attendees to interact and ask questions on the process of creating infusions with this revolutionary new accessory using the Gourmet Whip. From an infused béarnaise sauce to carbonated and infused Apple vodka, Chef Falkner highlighted the most sophisticated benefits of using iSi’s new Rapid Infusion tool.

More than 70 top chefs, food writers, wine experts, food producers, and other authorities attended the conference- representing cuisines from throughout Spain, France, and Turkey; Bolivia, Peru, and Mexico; New Zealand, Australia, Singapore, and Japan; and Belgium, England, Denmark, Sweden, as well as the United States to lead an unparalleled immersion into the conference theme of “Kitchens Connected”.  Over 700 professional chefs from around the World experienced iSi’s new Rapid Infusion accessory and tasted delightful, inspiring cuisine and beverages made using the tool.

Here is an inspiring video recap of iSi’s participation at the event!

iSi recipe with Rapid Infusion for you to try:

Poached Egg / Green Sauce Espuma / Herbal Olive Oil / Potato Straws

Ingredients for a 0.5 L iSi Whipper:
4 quail eggs
1.7 fl. oz vinegar
16.9 fl. oz water
7 oz potatoes
6.7 fl. oz vegetable oil
1.4 oz sorrel
1.4 oz dill
1.4 oz watercress
1.4 oz borage
1.4 oz parsley
10.1 fl. oz olive oil
8.5 fl. oz heavy cream
0.7 fl. oz garden cress

Preparation:
Poach the quail eggs in vinegar water. Peel the potatoes, cut into julienne strips and fry in vegetable oil until crisp.

Rapid Infusion:
Put 10.1 fl. oz olive oil and the herbs into a 0.5 L iSi Whipper. Attach the Rapid Infusion accessories to the iSi Whipper according to instructions. Screw on 1 iSi cream charger and allow to rest for 10-15 minutes. Afterwards quickly vent the iSi Whipper by pressing the lever. Remove the sieve including the sieve gasket from the iSi bottle. Pour the olive oil through the iSi funnel & sieve into a glass and draw 1.7 fl. oz of olive oil with 4 pipettes.

Espuma:
Puree the strained herbs with the remaining 8.5 fl. oz of olive oil and the heavy cream in a blender until smooth. Pass through the iSi funnel & sieve directly into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.