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Step 1: Theory So why can you put some alcohol and a flavor component into your cream whipper and change a 3-day infusion (or more) into a 10-minute infusion. The way it works is: the Nitrous oxide is dissolved into the liquid. When the pressure is released the nitrogen gas turns into bubbles, breaking the cell walls of the flavor-component down, releasing a lot of flavor into the surrounding liquid. This works well on flavor components, that is normally difficult to infuse, like nuts or bitter barks etc. The pros of doing this kind of infusion is mostly the...