By: Padod
Used this method to make a Kofuku – Appleton Extra infused with black Cardamom, rose hips, star anise & cocoa beans (2oz of said rum), stirred with Tawny port (1/3oz), Bols dark creme de cacao...
View ArticleBy: Susann Edmonds
Andrew, Jason Logsden of, Modern Cuisine made easy, sats to let the infusion sit in whipper for 20 minutes, after hitting it with the nitrogen cartridge. I’ve tried it both ways and found Jason to be...
View ArticleBy: Dominik MJ [opinionated alchemist]
Well Andrew, unfortunately I tried this – but is doesn’t work… Any other ideas?
View ArticleBy: How to marinate in minutes — The Cottage Feast
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View ArticleBy: james
This technique works amazingly with syrups, which saves a lot of time, with spirits i have had mixed results, probably best to be over generous with the amount of fruit or herbs you are using!!!
View ArticleBy: Austin
I’m curious whether this technique would work with bacon and vodka? I mean, what doesn’t get better with bacon (other than my cholesterol numbers)? I have seen some bacon infusions, and the thought of...
View ArticleBy: Kent Wang
How small do you chop fruits? I’m worried that chopping too fine would result in too much liquid from the fruit diluting the spirit too much. Dates are a bit dry when you chop them so I don’t see that...
View ArticleBy: Mr. Fizz
I came up with a concept I call pressure infusion marination mid-June 2010. I told Dave Arnold (of the French Culinary Institute) about it. It’s interesting, the process you have described here in this...
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