The cooking blog
Cooking Issues has a great post on some early testing they've done on a new techinique for rapid booze infusion that I know some folks out there are going to be interested in.
The miraculous trick: Using the high pressure of a cream whipper. (That's an obscure term for a nitrous cracker. Apparently some perverted freaks out there use the things to make whipped cream!).
They report getting good results generally with 60 seconds of infusion time. This depends of course on what you're infusing, but also apparently batch size and number of chargers used to pressurize. So there are a few variables to play with if you're a tinkering sort of ethanologist.
Tip to people who generally use their creamers to cream their brains instead of their coffee or desserts: You're probably going to want to clean it out real good first with soap and water. Maybe sticking a few paper towels in and rubbing them around the inside with the end of a wooden spoon or something first if it's really nasty in there. But you knew that right. And you already clean your precious machine regularly. Because you're a Dosenation reader and you're informed. Not one of those people fouling your lungs with a cracker full of atomized industrial lubricant.
