How to infuse chilli into oil in minutes using N20 + N20 dispenser!
The answer to all of your 'Needs a lil something' questions. Chilli oil is the perfect way to add a dash of spice and flavour to a vast range of cuisines and dishes from all over the world.
Infuse Chilli (solids) into Oil (liquids) rapidly. This is referred to as rapid solid to liquid infusion. Internal pressure creates a vacuum that forces liquid and nitrous oxide into the pores of your flavoured solids (your seeds or herbs or what-not.) When the pressure inside the whipper is suddenly released, the nitrous oxide forms bubbles and rapidly escapes from the solid matter, carrying a full spectrum flavour and liquid with it.
- 495 ml vegetable oil
- 10 g chili(es)
How to make chilli oil
- 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 bodied chilli flavoured oil in minutes vs the old fashioned method of taking weeks.