The whipping siphon excels at pulling out the fruity flavors of ingredients before the spiciness. Removing the membranes and the seeds helps to reduce the heat while maximizing the flavor extracted. Don't get me wrong though, this vinegar still packs a punch! I've indicated my favorite chile pepper blend for this recipe below, but feel free to use any dried chile peppers you have on hand.
If you like this recipe you can get it and more than 140 other inspiring recipes to get you on your way to infusing success. It is all in my comprehensive book Modernist Cooking Made Easy: Infusions - Get Your Copy Today!
Make sure the apple cider vinegar is at least room temperature or slightly warmer.
Remove the stems from the chile peppers and as much of the seeds as possible. Coarsely chop the peppers then place into the whipping siphon with the apple cider vinegar. Seal the whipping siphon, charge it, and swirl for 20 to 30 seconds. Let the siphon sit for 1 minute longer. Place a towel over the top of the siphon and vent it. Open the siphon and wait until the bubbling stops.
Strain the vinegar and let sit for at least 5 minutes before using.
If you like this recipe you can get it and more than 140 other inspiring recipes to get you on your way to infusing success. It is all in my comprehensive book Modernist Cooking Made Easy: Infusions - Get Your Copy Today!
This article is by me, Jason Logsdon. I'm a passionate home cook who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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