ISI Rapid Infusion kit
For ISI Gourmet Whip only
4-piece set: sieve, stainless ventilation tube, silicone tube and cleaning brush

Materials
Ventilation tube is stainless steel
Ring on ventilation tube is silicone
Sieve is stainless
Gasket on sieve is silicone

The term rapid infusion refers to the quick extracting of flavor from solids and infusing the flavor into a liquid, a process performed by a cream whipper.

Since the whipper (in this case ISI's Gourmet Whip) performs the rapid infusion by itself, this kit is not essentials but accessories for rapid infusion.
 

What these accessories are for

• Sieve*: keeps solid particles larger than the sieve holes (1/16 inch) from entering the whipper head and both causing it damage and interfering with its functioning
• Stainless ventilation tube: catches and redirects foam that would otherwise (along with the gas) shoot out the gas-release spout** and make a mess in the kitchen, the foam instead being forced through the tube
• Silicone tube: continues guiding the foam in the new direction, the silicone's flexibility letting you bend the tube (if needed) to point it into the container used to catch the foam

*If you want to strain the liquid when pouring it out of the cream-whipper bottle, the sieve you need is not this one but any fine-mesh strainer, including the sieve from the ISI funnel-and-sieve set.

A 40-page booklet that comes in the package gives usage instructions, tips and recipes.

To attach the Rapid Infusion set to the Gourmet Whip (after pouring your ingredients into the bottle),

1. Insert the sieve in the mouth of the whipper bottle
2. Screw the stainless ventilation tube to the spout**
3. Slide the silicone tube over the stainless ventillation tube

**The protruding piece on the lever of the whipper head. The spout (which connects to the valve, a part inside the head) is the part you screw the tip to in whipping applications.

Usage and Cleaning