0.1 oz green cardamom seeds removed from podġ) Pulse all the dry ingredients (everything but the fresh peel and the vodka) in a spice grinder until everything is the size of whole peppercorns.Ģ) Put the dry mix, the vodka, and the fresh orange peel into a 0.5 L iSi Gourmet Whip.ģ) Screw on 1 iSi cream charger and shake.Ĥ) Put the iSi Whipper in simmering water (at.0.9 oz dried orange peel (Sevilles preferable).0.9 oz fresh orange peel (no pith, orange only).RECIPE: Dave Arnold’s Rapid-Infused Orange Bitters Just make sure to use iSi brand cream chargers, an iSi Gourmet Whip, and you’re on your way to inspiration-ville. We hope this recipe inspires you to see the world of flavor with new eyes, and unlock your potential for creating any type of bitters you’d like. Here, we share one of our favorite Dave Arnold recipes with you: Rapid-Infused Orange Bitters. He has since shared his technical knowledge, recipes, and so much more with Chefs, bartenders, and aspiring culinary students around the world, and continues to experiment with “what else” the iSi Gourmet Whip can do.
Dave proved that the iSi Gourmet Whip + iSi cream chargers, when used together, could rapidly infuse ingredients under pressure.
#ISI WHIPPED CREAM RECIPE TRIAL#
This simple understanding was fascinating, and led him into a whirlwind of trial & error food-science experiments – you name it, and it’s likely that he’s tried it. He first identified the two major components available to him: an air-tight sealed vessel and a gas-powered charger that could be dispensed into it. Only his own creations – a methodically calculated combination of unique flavors and sensations – made à la minute from the freshest, premium ingredients could placate his palate.Ĭonstantly seeking precision, purity and evolution, Dave took one look at the iSi Gourmet Whip and he instinctively knew that iSi’s Culinary Systems are engineered to create much more than just whipped cream. Paul, MN.ĭave, being the experimental whiz-kid that he is, decided he wasn’t in love with with traditional bitters – he wasn’t even fully satisfied with the smaller artisanal brands. Growing in presence, availability and popularity, smaller-batch, artisanal bitters have started popping up in top-notch distribution channels and selling their products online, like Dashfire Bitters Co from St. What’s so bittersweet about this evolving revolution is the absence of variety – there are only 5 “mainstream” readily available bitters – despite the fact that bitters have been around since the early 19th century. Many of today’s most inventive bartenders are revamping their own signature versions of old-school classic drinks in which bitters are an essential ingredient (Old Fashioned, anyone?). Research it for yourself: the cocktail industry is obsessed with Don Lee (and his hairstyles).īut… back to bitters. But, we don’t always “talk shop” about iSi – we deliberate on the best glassware (and the worst), we’ve had dozens of debates on who makes the best ice (and how they do it) – but mostly we hear, “I wish my hair were as amazing and versatile as Don Lee” (owner of New York’s coveted Cocktail Kingdom & New York’s newest must-see shining star, The Golden Cadillac).
Over the years, we’ve often found ourselves “on the other side of the bar” – listening to the woes of our bartender friends across the country, and in these extraordinary conversations, we’ve learned a lot just by listening.
So, why is Dave Arnold using the iSi Gourmet Whip to Infuse his own Bitters?
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