Performance Under Pressure
The new Rapid Infusion Technique uses the pressure generated by an iSi cream charger in the iSi Gourmet Whip PLUS to fuse flavor into any liquid in just a few minutes.

Infusions such as flavored oils and infused spirits are trending right now, allowing chefs , mixologists and bartenders to create unique flavors and one-of-a-kind signatures that are extremely appealing to customers.

But traditional infusions have their downsides: Cold infusions, often used for alcohol, can take weeks or months to complete; hot infusions are faster, but the heat can break down the delicate flavors and aromas of both the flavoring ingredient and the liquid into which it’s being introduced.

Rapid Infusion addresses both of these challenges—without needing any additional equipment – just use your iSi Gourmet Whip PLUS.

Easy, Efficient, and Consistent
Simply place any porous flavoring ingredient—lemon zest, fresh herbs, cocoa nibs, chilies, etc. in the iSi Gourmet Whip PLUS, fill with a liquid such as olive oil, vinegar, or spirits, and charge it with an iSi cream charger. Swirl, wait for a minute or two until the bubbling subsides, vent the gas out of the whipper (very important), and strain the infused liquid out for immediate use.
Flavored sodas and other sparkling beverages can be made using the same technique with water and a CO2 (carbon dioxide) soda charger.

Dave Arnold, Director of Culinary Technology at The French Culinary Institute in New York City—who developed the Rapid Infusion Technique for iSi—demonstrates just how easy and versatile the process is.

Infusions that need to be kept hot or cold for service can be made in an insulated iSi Thermo Whip PLUS, and finished house-infused alcohol can be transferred into attractive clear glass containers for display on the bar.

One Technique, Many Applications

• Rapid Infusion can be used to create infusions in savory, pastry, and mixology.
• Infuse oils and vinegars for marinades, dipping and finishing sauces, and one-of-a-kind dressings
• Infuse milk or cream with flavor boosters for mashed potatoes
• Capture both the heat and the flavor of chilies with infusion
• Infuse the custard base for unique sweet and savory ice creams
• Infuse spirits for handcrafted cocktails—from herbs and fruit to spices and chilies
• Infuse water to create flavored ice cubes
• Make your own vermouth, specialty bitters, and flavored simple syrups
• Develop a handmade soda program using carbonated infusions

For more information about Rapid Infusion and the iSi Gourmet Whip PLUS, contact Carol Kentis at CKentis@isinorthamerica.com.

PS: Want to win a trip to this years Tales of the Cocktail? Enter our GET TO TALES contest and you could win airfare, accomodations and a weekend pass to TALES. What would you do to "GET TO TALES?"