[Tastebridge] FW: instant infusions of berries and soft fruits etc. nitrous oxide

[algoldor at frantisekapfelbeck.org]

From: Forrest Flanagan <solenoidclock at gmail.com>
To: algoldor at yahoo.com
Sent: Mon, July 25, 2011 9:03:20 PM
Subject: Hello Frantisek

This is Forrest from Tx/Rx Labs. I was working on a method for our  
biolab that I
though tastebridge might want to play with.

The basic idea is, in biology, there are these things that operate at 800-3000
psi of nitrogen to dissolve nitrogen into cells of all types. The samples are
brought up to pressure, then the pressure is released rapidly. This causes the
nitrogen to expand within the cells, similar to a diver getting the bends, and
it pops the membrane like a balloon. This opens up the internals for  
biologists
to mess with without the mechanical, chemical, and temperature related strains
of other lysing methods.

I don't want pressures that great anywhere near my lab, so instead of  
nitrogen I
used nitrous oxide since it's seven times more soluble than nitrogen and it
isn't reluctant to bubble out at atmospheric pressure like CO2 is. I got a one
pint cream whipper and filled it about a quarter full of solvent  
(white rum) and
then tossed in full fresh leaves of mint. I charged with two ampules  
of nitrous
oxide and gently agitated for about a minute and a half. I then blasted the
nitrous out, swirled the contents, and added fresh lime juice and simple syrup
to taste for a really boss mojito. It comes out much more 'clean' tasting than
traditional against-the-ice muddling techniques.

Supposedly, since it leaves the intracellular structure intact, instant
infusions of berries and soft fruits could be made without making  
fruity slime.
I'm having good luck with blackberries, and also coffee. Infusion  
times vary but
I figured y'all would enjoy figuring out some guidelines for the technique.

~ F7

----- End forwarded message -----

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Hi F7,
That sounds very interesting! I'll post it to the Tastebridge discuss and also 
to our project at the ccc camp. Are you coming by any chance?

I'm now in Ireland preparing for the ccc camp in Germany and for leaving for 
Japan at late autumn. Where are you based?

Once more thanks for the tip I think that we will use it a the camp!

Sincerely,

Frantisek

PS I'm not sure If it's OK to post your email to the discuss lists ...




________________________________

To: algoldor at yahoo.com
Sent: Mon, July 25, 2011 9:03:20 PM
Subject: Hello Frantisek

This is Forrest from Tx/Rx Labs. I was working on a method for our biolab that I 
though tastebridge might want to play with.

The basic idea is, in biology, there are these things that operate at 800-3000 
psi of nitrogen to dissolve nitrogen into cells of all types. The samples are 
brought up to pressure, then the pressure is released rapidly. This causes the 
nitrogen to expand within the cells, similar to a diver getting the bends, and 
it pops the membrane like a balloon. This opens up the internals for biologists 
to mess with without the mechanical, chemical, and temperature related strains 
of other lysing methods.

I don't want pressures that great anywhere near my lab, so instead of nitrogen I 
used nitrous oxide since it's seven times more soluble than nitrogen and it 
isn't reluctant to bubble out at atmospheric pressure like CO2 is. I got a one 
pint cream whipper and filled it about a quarter full of solvent (white rum) and 
then tossed in full fresh leaves of mint. I charged with two ampules of nitrous 
oxide and gently agitated for about a minute and a half. I then blasted the 
nitrous out, swirled the contents, and added fresh lime juice and simple syrup 
to taste for a really boss mojito. It comes out much more 'clean' tasting than 
traditional against-the-ice muddling techniques.

Supposedly, since it leaves the intracellular structure intact, instant 
infusions of berries and soft fruits could be made without making fruity slime. 
I'm having good luck with blackberries, and also coffee. Infusion times vary but 
I figured y'all would enjoy figuring out some guidelines for the technique.

~ F7
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