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Nitrogen Cavitation or Nitrogen Infusions (sounds intimidating, but VERY easy, I promise!!) allow liquids to absorb the flavor, and only the flavor, of something aromatic with a nitrogen charge. (Think basil, mint, coffee beans, etc…)

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.

Ingredients:

1 Persian cucumber, sliced thinly

1 small seedless watermelon, balled

10 basil leaves

1 Nitrogen charger

ISI Whip

Directions:

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/

<p>What, or where, is an ISI Whip canister to be found? Haven't heard of this gadget yet. Thanks for the inspiring idea BreanneMichelle!</p>
The color looks very good.
Tried this and had good luck with the watermelon, but the cucumber needed more time to absorb the basil essence.<br>I've also done this with Jalapenos and basil, and it gives the watermelon an interesting kick. Depending on the heat of the pepper, can be a factor in one's taste.

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Bio: I love good food, who doesn’t? Millions of people make “good food” on a daily basis. Thousands of people have published cookbooks filled with ... More »
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