Advanced Techniques - Using The iSi Whipper For Rapid Infusion And Foams

[@colinmartin9797]

Chemistry tips: You want this to be cold if possible. Gasses more easily incorporate themselves with liquids when they are colder (more important for carbonation but nitrogen as well) Also, carbon dioxide should never be used with cream as it will make the whipped cream taste sour. I 100% agree with the ISI whipping siphon. It's spend but worth it. It is properly safe to immense pressures, and I had stitches in my hands and abdomen to prove that less expensive ones are not worth the risk. You also overfilled that 500mL version. I use the 1 liter. I also carbonate fruit in the whipper. Add. Berries and grapes to the siphon and add 2 carbon dioxide cartridges. Leave overnight and open it up to fruit that is filled with its own juice turned into SODA.

[@TallestOne]

2:59 is how I feel when a new video is posted

Cool! i got an iSi whipper two weeks ago. i hope you will do more recepies with it!

[@vgel]

Niclas Öhman if you like coffee you should try making cold brew with it! been thinking about getting one just for that lol

[@04xH]

This was amazing! Oh, and just for the record, you shouldn't say "bars" as in terms of pressure. The plural and singular is just "bar". Amazing video!

[@dastreetz1546]

I haven’t drank alcohol for 10 years but I would definitely love to try this! I hated drinking the same drinks every weekend so I just gave it

[@Thee_Sinner]

Can you do an Irish Coffee in one of your next videos? I’m having trouble getting the right coffee profile without an espresso machine.

[@macknjeezus20000]

Uriah Siner He's done Irish coffee variations in the past.

[@Thee_Sinner]

Zodiark really..? I swear I had seen every video, can’t believe I missed it. Time to hunt!

[@CocktailChemistry]

Well, I did more of a complex version for the black yukon sucker punch, but may do a more traditional one soon kzbin.info/www/bejne/gGe9aGuwfqx5epY

[@tommymaher4166]

Irish coffees arent so hard. the key is to have sugar in the coffee to prevent the creamy head from mixing into the coffee. that and using usually a double cream with 1 spoon sugar per 250mls cream mix keeps everything separated!

[@tommymaher4166]

edit: after finishing this video, i think using an isi whipper would be a great addition to irish coffees and would really change the texture. considering different flavours within the whipper like chocolate or even a mint foam?

[@Alexrider02]

I love the idea of rapid infusion with a whipper and NOS. Great video!

[@HeathenHearth]

Rapid infusion is such a cool technique. I bet a fresh herb version of absinthe would be interesting.

[@MirchiePSNID]

I don't drink alcohol. But these videos are fascinating to watch. A great, simple and clean layout, well presented... Really, you have done a fine job with this. I can appreciate the art even if I won't like the drinks.

[@jamesellsworth9673]

I like the drinks as well as the art!

[@herpderp4078]

you can cook out the alcohol and use it as an extract in baking

[@renstitulaer5348]

Loved this episode! Please do more with the iSi.

[@Anziran]

Good to know that they restored your video, congrats. Hope you won't have problems with false flagging again.

[@KoruKun]

I cannot express how appreciative I am that you correctly pronounce turmeric -- my wife, mother-in-law, and everyone else I hear mention it say "too-mur-ik" and it bothers the crap out of me.

[@DarcOfTheShadows]

Any chance you can do a video on how to make a good mojito? Seems like every source I find recommends making it a different way.

[@Leonmpj]

I’ve been waiting for this episode for fucking EVER!

[@rodrigocortinas984]

Can you make please a video about bitters?

[@EmmisonMike]

Howdy! Could you do an episode on Caprese Martinis from Neo Yokio? Asking for a friend. May be too late to jump on the hype train, but it might be an interesting thing to figure out how to do

[@JohnDoe-rg5fo]

Dude! I love that you are now metric :)

[@NikolaosGe]

Can i add foam agent into the siphon instead egg-white?

[@nelsonbrooks]

Does KZbin provide English to Chinese translations? Despite the caustic sputum of the Trolls, your hate-mail reviews, has earned you the well-deserved last laugh. May Cocktail Chemistry, continue.

[@Jonathan-qx5yj]

I was planning on making the Margaritas for a party. I had two questions: 1) I couldn't get my hands on the peach bitters in time, though I do have a pretty good bitters collection. Should I double down on the orange and use some orange bitters? Or take it in a totally different direction, maybe bitters with some anise and cinnamon? 2) I don't have any Grand Marnier, so I was going to sub in Cointreau. Should I add a bit of simple syrup and cognac to make it a bit heavier, or just do a 1-1 sub? Thanks!

[@CocktailChemistry]

The 1:1 sub should be fine, and your call on what flavors you want for the bitters!

[@Jonathan-qx5yj]

This worked perfectly! Is used 2 dashes of Angostura orange bitters, and two dashes of Bitter Truth Creole Bitters. It was a huge success! Thanks!

[@jordanfield111]

A few questions: do you know how to "convert" the infusion time at normal pressure to infusion time in the iSi? Would divide by the pressure ratio? How many bars of pressure is 1 charger? 12.5? Should I divide the normal infusion time by 12.5 if using 1 charger in the iSi? I think there is such a thing as infusing too much, so I would want to be careful if the recipe doesn't originally call for a rapid infusion.

[@zombiesandguns1]

Nicely done

[@krizthianov]

If you use emulsificant for ice cream, you will save a lot of gas, because you just need to use one cartridge, i make a ginger foam with emulsificant and is really good.

[@daleharden1749]

C'mon, man. You spilled a a lot in this video. Who are you, Greg?

[@marygassen6089]

I have the 1 liter Isi. Can I just make your recipe in the larger one or should I double the recipe?

[@JohnFoley1701]

could you infuse some bourbon with vanilla?

[@MindMash5647]

u can use those chargers for a lot of other nice things too ;-)

[@tamascoleman]

Cocktail chemistry confirmed into whippits

[@CocktailChemistry]

Never get high on your own supply

[@brendanstanford5612]

Too damn expensive to whippit cartridges. It's all about that 8 liter tank of anesthetic grade and a nice big balloon

[@racso20000]

nangs, lad... please use the proper vernacular ;)

[@tech_house]

nang.com.au/

[@brendanstanford5612]

dandaman469. What is that?

[@nZym1]

Why is this still demonetized? KZbin is getting out of hand :( Feel sorry for content creators...

[@DougTheFresh]

I don't know what advertiser would not want to be featured in front of videos from a classy channel like this. For real, Coctail Chemistry could be on the Cooking Channel easily.

[@dukewheeler7846]

I had an ad on mine, your pleas must’ve paid off

[@nZym1]

Duke Wheeler You are right! Now it has ads on it :)

[@invisi-bullexploration2374]

My only guess and it's a wild one is somebody/or some thing if it's an algorithm saw NO2 in use and thought ZOMGDRUGZ!!!

[@invisi-bullexploration2374]

Which just adds paranoia since KZbin doesn't say what the 'forbidden words' are. It would be nice to have an effing list since if nitrous oxide is a No-no word you'd have no way of knowing until you used it.

[@concho22]

satisfyingly professional

[@ideamissing]

HOORAY FOR SCIENCE! ... delicious science!

[@jebberdiah]

I love my iSi whipper. Use it for infusions all the time. Quick question, is there any times you would want to use a Co2 charger over the nitrous?

[@CocktailChemistry]

For carbonation, yes. But for these infusions, the Co2 will leave a carbonated taste

[@VirtualJMills]

CO2 yields carbonic acid flavors. N2O yields sweet flavors.

[@ValentineC137]

*_adding NOS to my cocktails!? [NOT CLICKBAIT] [ALMOST DIED]_*

[@nasratnasrallah7421]

Can you do a video about carbonating?

[@davidemessinaibz694]

just one question....do you necessarily have to insert 500ml of liquid into the half liter siphon or do we even get the desired result by inserting 100ml of liquid?

[@colinthornsberry4288]

7 minites of just doing whippits Good vid

[@clubexperimental]

Thanks for the inspiration. I'm rolling up my sleeves to try my siphon for the very first time. Question: for half-pint siphon would you use only one cartridge or still two? Thanks in advance!

[@DontCallMeOldFashioned]

Could you tell me why we need acid to stabilise egg whites? What happens if you don't have any acid? I want to make a hazenult and coffee foam, using Kahlua and frangelico, but unsure what acid to use with it ..

[@kriskowal6690]

After 500 mL gin..... How much volume will come out? Do you lose some volume of gin to the Turmeric? I got only 250mL of liquid out after I tried this.

[@ogreenius]

There's an error either in the video or (more likely) the text recipe on your site. It says on the site in step 4 to "Hold whipper upright and vent rapidly into a cup and over a bowl to catch any liquid", then in step 5 it says to let it sit for 2 minutes. Step 5 should be switched with step 4, otherwise you get very little of the pressure-driven infusion process happening. That being said, this was a fun and fairly simple thing to try, given I already had the whipper. Thanks for the inspiration!

[@CocktailChemistry]

Good catch! Fixed

[@ryanbentkowski6048]

Can you infuse mint or basil with whipper?

[@Louiscare]

A vid about absinthe maybe ?

[@jackcarletonmusic8235]

How much sugar was in with those eggs? For the Cadillac foam?

[@stephend50]

That was really cool

[@JoshGodoy81]

Great vid

[@LavenderAudio]

How come you only ever use Take Five these days?

[@sleafman]

It's awesome that you have started using the metric system. But please stay consistent with what you say. Say Mil and only mil. Being consistent with the terms you use makes for a much more pleasant video.

[@jefferykennedy919]

sleafman he's American we use ounces, the mil is for those who dont

[@vintagepissa]

Oh wow. Wish I could get one of those where I am..

[@ahorowitz15]

Someone's probably made this comment, but it helps to reduce the amount of spillage if you don't tip the canister when discharging the gas. Especially when it's overfilled.

[@hiddencow3272]

what if you used barrel shavings and some barrel-aged spirit like whiskey. would it infuse the flavor better thus giving the whiskey an aged flavor?

[@231rft]

Could a few drops of essential oil be added to the foam? Would the flavor evenly bind or would it separate?

[@inconveniencestore2848]

I got an ad! Yay!

[@FilipeFerro]

can I do this with the Profi Whip or does it have to be the Gourmet Whip?

[@Randolph_]

NOS! It's got NOS!!!

[@crimsonstar108]

Randolph de Leon Yeah, because there are legitimate uses for it. That's why the recent criminalization of it in the UK is ridiculous.

[@lauradobbs3798]

I don't drink, what can I infuse without alcohol? Also can I make my own vanilla extract?

[@nachofranc2400]

Hahaha you surely enjoyed that cocktel, your face was red near the end hahaha

[@tomatojuice12]

I love your channel and the way you have produced your videos. Thank you. Wanted to ask you, at 2:27, you charge it for the first time. Would you ever want to release the pressure at this point, before charging it with the second cartridge? I've seen recipes where they have done this....why?

[@naomim5583]

Very interesting video! We have several "whippers" at my bar (which are basically old-timey sodastreams, right?) and it'd be really cool to see them in use for once! I know we used to make sparkling mixes but i would love to make gin and vodka infusions for seasonal cocktails. Cheers!

[@CocktailChemistry]

Just take care when using these, the iSi brand has a lot of built in safety mechanisms. I can't endorse this method for other brands.

[@sageslarres]

may i ask if this is a sponsored episode? Theres a swedish guy who had basically the same intro as you with "i cannot guarantee any other whipper" with more or less the same wording translated ofc

[@CocktailChemistry]

nope, not sponsored. He was also probably influenced by Dave Arnold

[@raminderkapoor9413]

More vdos pls

[@MyDestany]

how do you refill your carts?

[@InfernalBanana]

Just out of curiosity, could you use something like the rapid infusion technique to make extracts?

[@melody3741]

This is how you do a sponsorship. No forced opinions or telling people you use the product regularly and its great when neither of these things are true, and no out of place ads in the middle of an unrelated video. We learn something, and they get attention.

[@CocktailChemistry]

to be clear, iSi didn't pay me to do this video, it's just a cool technique :)

[@12vietnow]

Question. Does the rapid expulsion of the N2O cause the alcohol to vaporize and thus lowering the ABV?

[@xXcoolwhip12Xx]

Hey @CocktailChemistry for holloween you should make the peg leg potion from Alestorm

[@OrionZBartender]

What the shelf life of the Grand Marnier foam???

[@alanrodrigues4433]

@cocktailchemistry the manual of instructions says that we shouldn't use 2 cartridges for this size of bottle (0,5) What do you say about it?

[@earfdae]

Can either CO2 or NO2 be used?

[@tinywoolyelephant]

Could you have used this technique to make Black Yukon Sucker Punch foam?

[@nigelft]

L.G. L. Personally, I only ever known whippers to make lightly whipped 'soft peak' cream, but nothing else. To get either the cream, or egg whites, to 'stiff peak' stage, hand whipping is the only way, really ...

[@ashaik6947]

Just got my wisdom tooth pulled and it hurts like a son of a bitch, really needed this thanks

[@jasonrios6990]

Do you have to go to school to do this professionally

[@ChemicalMarco]

Do I have to use 500 mL? What if I want to infuse only 100 mL? Shall I still use two chargers?

[@alanbennett4017]

I realize you're probably sponsored by iSi, but any other brand of whippers you might recommend? Just hoping for something a little cheaper, but hopefully still okay quality.

[@CocktailChemistry]

Not sponsored actually, but just know they are high quality. To be honest I haven't tried other brands

[@alanbennett4017]

I guess they aren't that high priced. I'm just cheap. I guess might be better to just buy the better one first than have to buy it after the cheap one breaks. I might still save a little by going with the have sized iSi since I pretty much only make cocktails for one anyways.

[@corkwell]

You deserve locking tins, save the pint glasses for beer.

[@grey4567]

Have you experimented with differences between using CO2 and NO2? Or even just pressurizing the iSi with ambient air? I feel like you could save a ton of money for something that isn't especially necessary for rapid infusions

[@MrWhangdoodles]

CO2 could be detrimental to flavour since it turns whipped cream sour. Of course one can easily carbonate drinks with the CO2, as a slower form of a sodastream. One isn't limited to water, but can easily make fizzy juices or even cocktails. Air is not advantageous, because it is very difficult for N2, which comprises nearly 80% of air to dissolve into liquids. N2O and CO2 do this quite easily which makes them ideal. N2O is better than CO2, because it barely has any flavour, if anything it's slightly sweet. Good idea though.

[@JamesPotts]

OK, I have to ask. What version of Take Five are you using for your background music?

[@bigboy6704]

I thought this was a binging with babish video and your voice scared me

[@axelmurphy2397]

do you reckon if you blasted a nang out of that you could get drunk as well at the same time

[@danielromerosol4158]

Legendary

[@RustyBrusher]

5:53 dammit he gets a free punch

[@Safushiful]

Weird how you didn't use a funnel at the start of the video but you did when you poured it.

[@CocktailChemistry]

Need a bigger funnel for the solids!

[@hello.mynameisconnor9225]

Dishwashers fear this item.

[@RusSamurais]

Can you please do cocktail "Memento Mori" from anime Death Parade?

[@awakensoul3971]

Why no2 instead of co2..?

[@Hellproduction21]

The music used in the background is "take five"

[@Zer0_Sk1ll52]

I’m here You should totally collab with babish again

[@pbloo574]

Xavier Carrion he did

[@CocktailChemistry]

Enjoy kzbin.info/www/bejne/gGe9aGuwfqx5epY

[@Zer0_Sk1ll52]

pbloo574 I meant to say again

[@pbloo574]

Xavier Carrion Ah ok sorry about that. I totally agree with you though.

[@Zer0_Sk1ll52]

Cocktail Chemistry thank you I watched it for the 3rd time now, I saw it like an hour after you posted it

[@kerrynisbet1514]

As an aside, alcohol infused tumeric will glow nicely under a UV light.

[@thalesvondasos]

2:49 GOT 'EM

[@raggt233]

This music is abrsm’s grade 3 flute piece

[@konnormcadams14]

sucks that they tried demonitize this video.

[@raff8740]

DO THE DAYTRIPPER FROM FALLOUT 4!!!!

[@xXDado88Xx]

1:07 '' ...to extract flavors into liquids in a matter of seconds as opposed to days or weeks with traditional infusion'' ... 2 minutes later 3:44 '' store the infusion in the fridge where it will taste best within about a week'' ... so why should I waste my money and time using the whipper if I have to store the infusion in the fridge for a week anyway? It doesn't make sense.

[@Gigaguenther]

Maybe i missed it, but WHY are you exclusively using N2O?

[@euhoj]

Isn't it dangerous to double charge the whipper???

[@Watershake99]

Does amybody know how to make South Park's S'more Schnapps. It sounds quite intriguing...

[@patchoulicolt7093]

And for huffing NOS!

[@The_Tundra_]

You probably don’t need a bowl. Just release the pressure gently and slower. It’s almost like opening a carbonated drink bottle after it’s been shaken.

[@aronsnr7714]

Qurstion from dumm person, dose the gin loose any alcohol after its gone thow the easy wip?

[@ZonalJump97]

Aron Snær No.

[@jakelancaster5889]

Why do you shake I thought u only shook with citrus or egg whites?

[@ObiTrev]

Red Mocho Kooler & a Hunchback from Venture Bros!

[@trolleymouse]

Really puts the Gin in Ginger, don't it?