Infuse foods and drinks with powerful flavor in minutes, using an ordinary cream whipper.
Cream whippers are used in restaurants to create perfect whipped cream instantly. But this equipment can be exploited for many other culinary creations, such as rapid flavor infusions and marinades, in a method called nitrogen cavitation.
Nitrogen cavitation is a method of homogenizing cells and tissues using rapid decompression of gases. Basically, you add nitrous oxide gas (N2O) to your mixture of ingredients in the cream whipper. The pressurized gas will dissolve into the cells of the ingredients.
When you release the pressure rapidly, nitrogen bubbles form within the cells and expand, breaking the cell walls. This releases flavor compounds quickly, allowing them to easily dissolve in solution and permeate other ingredients. It even tenderizes meats.
The possibilities are really endless, but we have a few recipe suggestions.
Why steep for a week? Make these recipes in minutes.
Slice lemons thinly and discard the ends (these are very bitter). Add lemons and simple syrup to your cream whipper, then add vodka to cover the lemons.
Hold the whipper right-side up with a glass over the nozzle to catch any liquid, and release the pressure. Unscrew the top and strain. Enjoy.
Add spices and syrup to whipper and let sit 20–30 minutes. Add rum to fill whipper ¾ full. Screw the top on and add the nitrous. Let sit 10–15 minutes.
Hold whipper right-side up with a glass over the nozzle to catch any liquid and release the pressure. Unscrew the top and strain. Enjoy.
Get overnight flavor and tenderness, right now.
Add about 8oz of meat to the whipper with your desired marinade. Small steaks will fit in a 1qt whipper. Larger steaks can be cut into strips or chunks. Screw the top on and add the nitrous. Let sit 15–20 minutes.
Hold the whipper up with a glass over the nozzle to catch any liquid, and release the pressure. Unscrew the top and pour into a bowl. Let the meat sit in the marinade 10–60 minutes, max. Cook as desired.
The cavitation method tenderized our steaks incredibly well. In a side-by-side test it was totally clear which steaks had been put through the whipper. I tested small sirloin portions about 1″×2½”×4″ — you get better flavor infusion when you have a lot of surface area — and they came out so tender that it seems a waste to use finer cuts of meat.
Combine ingredients in whipper. Add nitrous. Enjoy.