OK, Dave Arnold at Cooking Issues is officially on a roll. I loved the piece about all the crazy meats, but his infusion technique has my mind bubbling . Now, you may be aware that you can carbonate fruit using an ISI foamer with CO2, as the estimable Martin Lersch pointed out a few years ago. But what Dave Arnold is doing is infusing liquor and water-based liquids with aromats by pressurizing them with NO2 in an ISI foamer. Did I mention it only takes one minute?
Busy week here at Rancho Deluxe World Headquarters, but I have a feeling I’m making some crazy flavored vodka. Perhaps I’ll have to see how well it infuses olive oil, too.
Take the time to read the comments, too. Alexander Talbot and a few other people chip in some great ideas.
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