High Pressure Rapid Infusion
A new technique that has recently starting gaining a little more popularity, with many chefs and bartenders is rapid infusion. Not only is it simple and inexpensive but it is also fast. Using this technique with a whipped cream dispenser captures the fresh raw compounds of solid ingredients and it doesn’t require any heat. Using what we traditionally called a Whipped Cream Dispenser, isn’t just for whipped cream anymore! The basic process is pretty simple, for example, if you are infusing a cocktail, maybe vodka for instance, or maybe you just want to make your own syrup. Start with whatever liquid you choose inside the dispenser, next you’ll add your ingredients, the ingredients is totally up to you( maybe mint, rosemary, jalapenos..) Charge it with a N2O charger, wait about a minute and give it a good swirl, then vent the gas out of the 
whipper, holding
the whipper in the upright position and strain the infused liquid.
With most infusion techniques, the time of infusion depends on the ingredients and the results you are looking for, but usually we recommend one minute as a good place to start. But play around with times, to find your desired result. Always use warm or room temperature foods and liquids for the most flavor, as cold ingredients will result in a less flavorful, weaker infusion.
Tips for Success
- Vent Quickly – A rapid release of gas forces the gas to penetrate more quickly. Be sure to capture any liquid that escapes by cupping the nozzle while holding the whipper in the upright position.
- Precision and Control – Brands like Ultra Purewhip, SFG and ISI cream chargers contain 8 grams of pure N2O gas, delivering consistent infusions every time.
- Compact and Economical – Vacuum packers used to create rapid infusions can set you back up to $1,000 and take up a lot of kitchen space. We sell whipped cream dispensers any where from $29 to $115,, they are affordable and compact enough for any kitchen or bar.
A whipped cream dispenser can be used to create infusions for savory, pastry, and mixology. The technique is universal.
Savory – You can infuse olive oils or vinaigrette’s with herbs that are good for dipping, marinating, salad dressing and cooking.We have heard also from some customers that they put chicken or beef into their dispenser and put their favorite ingredients and use the rapid infusion technique with this as well, it works, and its fast!
Pastry -Infusing water or milk with flowers, herbs,spices, fruit or vegetables to create bold flavors. Infusing milk products and creating icecream, is a real favorite. (Bacon ice cream anyone?)
Mixology – Mixologists have found using a whipper an essential tool now in every successful bar, making truly unique drinks and flavors. Start by making a simple syrup recipe with water and sugar, then add your ingredients among other thing…
From the busy executive chef downtown to any person interested in experimenting with great flavors anyone can be trained to use these whippers, and make their own rapid infusions, making their own unique mixtures and flavors. If you have a infusion you’d like to share with us, we’d love to hear it!
