Liquid has only been used in these instant infusions as the base so far, but that limits recipes and so I found myself experimenting with fruits with a high water content. If it’s the liquid that absorbs the flavors than a watermelon which has a very high water content should be able to soak in those flavors as well, right? Right! success
So bringing back out the Nitrogen Cavitation technique, I was able to instantly infuse watermelon balls and cucumbers with basil flavor.
1 Persian cucumber, sliced thinly
1 small seedless watermelon, balled
10 basil leaves
1 Nitrogen charger
Put 10 watermelon balls, sliced cucumber, and basil leaves into ISI Whip canister. Screw on Nitrogen charge, wait 30 seconds and BAM… you have yourself an instant Basil-infused Watermelon & Cucumber Salad!
Conclusion: Molecular gastronomy has never been easier!
More ideas at: http://breakingtheculinarymold.wordpress.com/2011/07/01/watermelon-cucumber-salad-with-instant-basil-infusion/