Anonymous Modernist 8210

MC folks and friends, I noticed that the section in MC that deals with infusing flavor into fats does not mention a technique for infusing with basil, even though it lists a number of other herbs. It seems to me that sous vide infusion would be the best technique, given that basil is a heat-sensitive ingredient. But I don't know the time nor temperature that would be appropriate. Mind you, I am aware of the basil oil that appears in the tomato sphere recipe in volume 5, but this is not really an infused oil, it is a puree of oil and basil leaves. Thanks in advance for any assistance.

Hi all, I'm a MC owner and transplant from the egullet forums. I didn't see any threads devoted to what people would like to see in the possible modernist pastry/baking/dessert cookbook from the good folks at the Cooking Lab. I'm sure there are a lot of people out there who have a wish/suggestion list of what they would like such a text to contain. My personal areas of interest are in sugarless and grainless baking and dessert making. For those living on low-carb, paleo/primal, diabetic, or gluten-free/celiac diets these are critical concerns. How can we make ice creams with, say, stevia or erythritol that don't suffer so greatly from textural and mouthfeel deficiencies? What about using non-sugar sweeteners to construct chocolate candies? For baked goods ("bread", buns, rolls, pizza crust, pasta noodles) how can we use nut flours, seed flours, or other low-starch flours (along with, perhaps, various modernist ingredients and techniques) to achieve similar results to wheat flour/yeast/gluten-based products?