Super new to the DIY realm haven't even made my first batch yet... but I'm curious about the possibilities of applying some rapid infusion techniques (commonly employed by molecular gastronomy chefs to infuse oils and liquids with flavors of herbs, fruits, etc) to DIY juice making.
Some details on the science behind it: "The technique of pressure infusion relies on the phenomenon of cavitation to open the microstructure of solid ingredients and extract flavorful molecules into the surrounding liquid... when a liquid and aromatic solids are sealed inside a whipping siphon, which is then pressurized with nitrous oxide, some of the gas will dissolve into the liquid and then diffuse into the solids. When the gas is suddenly released from the siphon, the sudden pressure drop causes gas to come out of solution in the liquid and solids as bubbles. As these bubbles rapidly swell in size they rupture the microstructure of the solid ingredients, releasing aromatic molecules into the surrounding liquid. The result is a remarkably flavorful infusion in mere minutes."
Example of infusing a liquor with charred oak chips
What if instead of oil, alcohol, cream, or water you put some PG or VG into an iSi whipper like the one used above?
If this were to work at all... my guess is that this would work best with ingredients that are easily 'steepable' like tobacco, coffee, etc.
Any science buffs care to chime in?
Extra Credit:
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Some details on the science behind it: "The technique of pressure infusion relies on the phenomenon of cavitation to open the microstructure of solid ingredients and extract flavorful molecules into the surrounding liquid... when a liquid and aromatic solids are sealed inside a whipping siphon, which is then pressurized with nitrous oxide, some of the gas will dissolve into the liquid and then diffuse into the solids. When the gas is suddenly released from the siphon, the sudden pressure drop causes gas to come out of solution in the liquid and solids as bubbles. As these bubbles rapidly swell in size they rupture the microstructure of the solid ingredients, releasing aromatic molecules into the surrounding liquid. The result is a remarkably flavorful infusion in mere minutes."
Example of infusing a liquor with charred oak chips
What if instead of oil, alcohol, cream, or water you put some PG or VG into an iSi whipper like the one used above?
If this were to work at all... my guess is that this would work best with ingredients that are easily 'steepable' like tobacco, coffee, etc.
Any science buffs care to chime in?
Extra Credit:
{MODERATED}
Last edited by a moderator:
