Comments on: Infusion Profusion: Game-Changing Fast ‘N Cheap Technique http://www.cookingissues.com/2010/08/11/infusion-profusion-game-changing-fast-n-cheap-technique/ The International Culinary Center's Tech 'N Stuff Blog Thu, 09 Jan 2014 18:17:16 +0000 hourly 1 http://wordpress.org/?v=4.0 By: davearnold http://www.cookingissues.com/2010/08/11/infusion-profusion-game-changing-fast-n-cheap-technique/#comment-280404 Wed, 27 Jun 2012 12:22:31 +0000 http://www.cookingissues.com/?p=4463#comment-280404 I’ve done really nice teas, both into water and liquor. It works well. Just have to see if you like the way it pulls out flavor vs a longer steep at a lower pressure.

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By: davearnold http://www.cookingissues.com/2010/08/11/infusion-profusion-game-changing-fast-n-cheap-technique/#comment-280403 Wed, 27 Jun 2012 12:20:36 +0000 http://www.cookingissues.com/?p=4463#comment-280403 How was the gin?

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By: pascere http://www.cookingissues.com/2010/08/11/infusion-profusion-game-changing-fast-n-cheap-technique/#comment-262874 Tue, 22 May 2012 15:09:49 +0000 http://www.cookingissues.com/?p=4463#comment-262874 Hey Dave, I wonder if you have tried high grade teas with it. Something like jasmine silver needle or a great oolong. I have been doing loads of trials on cold infusions but wander if anyone has seen any improvement with this pressurized techniques. What do you think?
thanks by

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By: Tim http://www.cookingissues.com/2010/08/11/infusion-profusion-game-changing-fast-n-cheap-technique/#comment-262327 Mon, 21 May 2012 17:14:43 +0000 http://www.cookingissues.com/?p=4463#comment-262327 Had an interesting result with this last night doing a cucumber, mint gin. There was a pronounced visual effect on the cucumber which I had not observed with any other ingredients. The texture remained the same, but there was almost no flavor left in the cucumber.

Check it out: http://bit.ly/Kso9pE

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By: attempts at making amber hash / oil - Page 2 - MNS Forums http://www.cookingissues.com/2010/08/11/infusion-profusion-game-changing-fast-n-cheap-technique/#comment-101949 Tue, 27 Sep 2011 14:50:05 +0000 http://www.cookingissues.com/?p=4463#comment-101949 [...] also thinking about trying something like this. but i think you may be able to remove a few steps. Infusion Profusion: Game-Changing Fast also jump or anyone else do you know if you can mix the liquid butane with alcohol as it [...]

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By: Any Advice on tinctures? - Home Brew Forums http://www.cookingissues.com/2010/08/11/infusion-profusion-game-changing-fast-n-cheap-technique/#comment-83755 Fri, 02 Sep 2011 12:10:44 +0000 http://www.cookingissues.com/?p=4463#comment-83755 [...] +1 to soaking your ingredients in high proof alcohol. This is an article on the French Culinary Institute's tech blog regarding a faster way to extract flavors with alcohol: http://www.cookingissues.com/2010/08/11/infusion-profusion-game-changing-fast-%E2%80%98n-cheap-techn… [...]

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By: Laochef http://www.cookingissues.com/2010/08/11/infusion-profusion-game-changing-fast-n-cheap-technique/#comment-83252 Thu, 01 Sep 2011 07:40:54 +0000 http://www.cookingissues.com/?p=4463#comment-83252 Try Scubagear, a good tank will hold 300 bar, all nice and clean.

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By: davearnold http://www.cookingissues.com/2010/08/11/infusion-profusion-game-changing-fast-n-cheap-technique/#comment-76893 Thu, 18 Aug 2011 05:30:21 +0000 http://www.cookingissues.com/?p=4463#comment-76893 Hello Michael,
I have to go look up the recipe. We always used 500 ml of liquor and two chargers for 2 minutes. I can’t remember how many grams of nibs. Not a small amount –either 32 or 64 grams. The quality of the nibs makes a huge difference. Crappy nibs make a terrible product. Valrhona is my favorite for that recipe. It is better after 15 minutes and even better the next day.

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By: Michael http://www.cookingissues.com/2010/08/11/infusion-profusion-game-changing-fast-n-cheap-technique/#comment-76639 Wed, 17 Aug 2011 13:42:37 +0000 http://www.cookingissues.com/?p=4463#comment-76639 Re: the cocoa nibs infusion, how many nibs did you use with how many mls of liquid? And how many N2O chargers?
Would the quality of the nibs used have a big effect on the final taste?
In terms of texture, after leaving it sit for a day or two could you tell the infusion had taken place? Or was it in harmony?

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By: Three Cheers for Chemistry! | the volstead act craft cocktail service http://www.cookingissues.com/2010/08/11/infusion-profusion-game-changing-fast-n-cheap-technique/#comment-73609 Wed, 10 Aug 2011 03:39:55 +0000 http://www.cookingissues.com/?p=4463#comment-73609 [...] with milk and honey, or at least fine bourbon and small batch gin.  A few days ago I read an article on cookingissues.com about a technique known as nitrogen cavitation, which uses pressurized [...]

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