How to infuse chilli into oil in minutes using N20 + N20 dispenser!
The answer to all of those 'Needs a ‘lil somethin’ queries you might have. Chilli oil is the answer to add a little spice and flavour to many cuisines and dishes from all over the world.
Rapidly infuse Chilli (solids) into Oil (Liquids), We call this a rapid solid to liquid infusion. High internal pressure forces liquid and nitrous oxide into the pores of your flavourful solids (your seeds or herbs or what-not.) When you suddenly release the pressure inside the whipper, the nitrous oxide forms bubbles and escapes from the solid matter quickly, bringing a full spectrum flavour and liquid out with it.
- 495 ml vegetable oil
- 10 g chili(es)
- Core the chilli peppers and cut into rings.
- Put the chilli rings and oil into the iSi Gourmet Whip. Attach the Rapid Infusion accessories to the iSi Gourmet Whip as per instructions.
- Screw on 2 Purple Cream Chargers, vigorously shake the iSi Gourmet Whip 5 times and leave for 5 minutes.
Quickly vent your whipped cream dispenser by pressing the lever. Unscrew the Whipper head from the stainless steel iSi bottle and remove the sieve and sieve seal.
Empty the oil into a glass through the iSi Funnel & Sieve.
There you have it. A full bodies chilli flavoured oil in minutes vs the old fashioned method of taking weeks.