Watermelon & Cucumber Salad with Instant Basil Infusion

1 07 2011

So after the Bacon Whiskey success, I was left thinking about what other kinds of Nitrogen infusions I wanted to experiment with. Liquid has only been used in these instant infusions as the base so far, but that limits recipes and so I found myself experimenting with fruits with a high water content. If it’s the liquid that absorbs the flavors than a watermelon which has a very high water content should be able to soak in those flavors as well, right?   Right!  🙂 success 🙂

So bringing back out the Nitrogen Cavitation,  as introduced in Bacon Whiskey, I instantly infused watermelon balls and cucumbers with basil.

Ingredients:

1 Persian cucumber, sliced thinly

1 small seedless watermelon, balled

10 basil leaves

1 Nitrogen charger

ISI Whip

Directions:

Put 10 watermelon balls, sliced cucumber, and basil leaves into ISI Whip canister. Screw on Nitrogen charge, wait 30 seconds and BAM… you have yourself an instant Basil-infused Watermelon & Cucumber Salad!

Conclusion: Molecular gastronomy has never been easier!





Bacon Whiskey

1 07 2011

I discovered a new technique last week called Nitrogen Cavitation or Nitrogen Infusions, which allow liquids to absorb the flavor, and only the flavor, of something aromatic with a nitrogen charge. (Think basil, mint, coffee beans, etc…)

My thoughts instantly took me to what sorts of ingredients I would want only the flavor from and nothing more… obviously things with a high caloric count like chocolate,  or… things that just aren’t good for you but taste heavenly… BACON! And what sort of liquid would I want tasting like bacon? Certainly not water, that wouldn’t be refreshing. Most definitely… WHISKEY!

Ingredients:

4 strips bacon, cooked

1 cup whiskey

1 N2O charger

Directions:

Place 4 strips of bacon in the ISI Whip canister and pour in 1 cup of whiskey.  Screw on the Nitrogen (N20) charger, and the whiskey will absorb the bacon flavors without giving you those extra unwanted calories.  Let the whiskey sit for about 15 minutes for the flavors to fully develop, then place in freezer for 5 minutes. Strain through a cheese cloth or fine mesh strainer to remove any bits of bacon remnants and enjoy!

Feeling extra frisky? Pour the Bacon Whiskey back in the ISI Whip,  give it a CO2 charge, and presto… Carbonated Bacon Whiskey!

With the first of my Nitrogen Infusion experiments a success, I can’t stop thinking about how else I want to use this brilliant technique.  Caramel Champagne anyone? Cinnamon Chardonnay?

CONCLUSION: The flavors are strongest after 20 minutes, and it’s definitely worth the wait!