isi vs. other brands

A recent post on the seattle food geek blog (http://seattlefoodgeek.com/2012/11/gift-guide-for-modernist-cooking-at-home/) recommends the iSi whipping siphon, stating that other brands don't hold up. I'm curious what makes this particular siphon so different and what types of applications would be most likely to cause trouble with the cheaper brands such as Mosa which can be found for much cheaper.

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Chris_Young_80640

I'm not familiar with Mosa siphons, although at The Fat Duck we used the Kisag brand and it looks very similar to the Mosa brand (perhaps rebranding for the USA market?).

I'm curious in what way Scott—Seattle Food Geek—finds that they don't hold up? Functionally, I don't think anything makes them that different since they are all designed to hold about same pressure with a reasonable safety factor. The are probably built a bit cheaper given the price, but that might be a reasonable trade-off depending upon your personal budget.

Chris

Brendan_Lee_56950

Thanks for the input. My best guess was that it's a matter of build quality, with the iSi having an all around metal build while the mosa and others have substituted plastic parts to save on costs. I'll report back if i have any trouble with the Mosa brand.

Jack_Mayer_85396

Okay, second post. I received MCaH for Christmas and some Amazon gift cards and want to get a whipping siphon. My question is what size? It seems to me that the 1L size is pretty big for home use. Am I compromising my ability to execute some of the recipes if I opt for the 1/2L size? Thank you again for an awesome site and the contributions you are making!

Chris_Young_80640

If you're only going to have one, then I would strongly suggest you get the 1 liter version. Yes, you'll often need to run it a fraction full, but the first time you do breakfast for like 4 or 6 people and what to do the siphoned french-style scrambled eggs, or a bernaise sauce, you'll be kicking yourself for having gotten the small one. Just my two cents.

Jack_Mayer_85396

Chris, I really appreciate the feedback, thanks! I'll get the 1L version. At least I can get the charging cartridges at a discount ...

Chris_Young_80640

@JackMayer You're welcome.

Brendan_Lee_56950

I echo Chris's sentiment about the 1L version. I'm glad I purchased that size. The Mosa version I bought is actually really sturdy, I am very impressed actually considering the price. I want those iSi injector tips that came out though and apparently they fit the Mosa brand just fine.

Jack_Mayer_85396

Thank you for the input. I'm ordering the iSi 1L model tomorrow.

merridith

I'm late to this thread but my question is closely related: Does the brand of NO2 cartridge make any difference? There are several brands on Amazon with significant differences in price. They all say they fit all siphons.

Johan_Edstrom_5586

I have the large Mosa too, works great.

Brendan_Lee_56950

Not that I know of. Everything I've read has basically said NO2 is NO2, but be cognizant of the grams of NO2 in each cartridge. Some are larger than others and that accounts for the price difference. I personally buy mine through creamright.com because I think it works out to be cheaper for the quantity/quality of service.

Reuben_33970

My question is in regards to the site recipes - do they assume the 1L/1Quart capacity?

Also if Brendan and/or Johan are still following this thread - any issues with warming the Mosa? I know some siphons are for cold application only. Thx!

Brendan_Lee_56950

Yes 1L is the assumption, and I've had no problems warming the mosa, but i've never done "hot" applications, more like 50C and below

Reuben_33970

Thx Brendan. Appreciate the reply. I wonder how the Mosa would hold up to the hollandaise recipe (65-70C)?

But, sounds like Mosa would be a good place to start. Then maybe add iSi to the mix down the line.

DiggingDogFarm_65362

I bought the iSi Profi Plus (all stainless) liter and half-liter whippers from these folks (just a little bit more than the Mosas)

Add the silicone gasket for the Gourmet to each for warm or hot liquids.

Free shipping on orders over $100.00

Manfred_18311

ISI offers

additional accessories to their Pro Whipping Syphon, the infusion syringe needles

(Ø3mm/ 6mm) are handy and the funnel and strainer I use not only on the ISI

Syphon. I contacted their technical division and according to them anything

passing tough the ISI strainer (mesh size 0,5mm) won’t clog the nozzle. Probably

any other 0,5mm sieve will do just fine, but the syringe needles won’t fit on to different brands and to my research ISI are the only one providing this type of accessories.

DiggingDogFarm_65362

Yeah, the accessories are why I chose to go with iSi over others. The funnel, sieve and injection needles are very handy.

I also bought the stainless steel tips.

Reuben_33970

I finally jumped in and bought the iSi Gourmet Whip Plus - though I opted for the pint rather than the liter. I'll quite possibly regret it, but if nothing else it can serve as a "back up" if I ever upgrade to the liter, or I can give it as a gift. :: crossing fingers ::

Andrew_Magerman_19465

Here in Switzerland the main brand is KISAG. They are very popular, I would say one out of 3 households have them, mostly for whipped cream.

borgech

Resurrecting an old post in hopes I can get an answer to my question:

I want to buy an ISI, but am between the pint and the quart. Chris's comments are well taken, and I see the advantages of having the larger size, however, most of what I do is on a much smaller scale. My question is whether there is a "minimum volume" for the quart size? In other words, do I have to make the full recipe every time, or can I half and quarter recipes as needed with the same results? I am guessing that I have to use the same number of charges regardless of the scale of the recipe too?

Thanks,

Chris

DiggingDogFarm_65362

There's no minimum batch size but the charger requirement is still the same....1 charger for 0.25 L and 0.5 L whippers and

2 chargers for the 1 L whipper. So the 1 L is going to cost twice as much to operate regardless of the batch size.

I know that the 1 L is recommened here but honestlyI use the 1 L once to about 20 times I use the .5 L.

There are just 2 of us here and I don't usually make big batches.

Manfred_18311

@Chris.B

Yes it’s possible; just make sure you not going under 150ml filling by a single cartridge when using the 500ml container. I have the 500ml ISI Gourmet and its performing well with smaller sized fillings.

Smaller portions in a 1L container are difficult to release properly.

Alternatively ISI is selling 250ml containers but not to use for bain marie. Next thing I will get since I use the syphon not always for bain marie.

tshewman

I have 2 1-L ISIs. Oddly enough I don't use them a ton as it were (a few times a month), but when I do, I often have both going and since some recipes keep fairly well over a couple days, I will make extra. I found myself needing a second (ok, wanting :-)..) whenever I was using one (it's like they come with their own ideas). FWIW, I would recommend the 1L if you are only going to get one and use it a few times a month. A few examples I prefer the 1L for is the 10 minute brioche, fried (with oil from garlic confit) into garlic sticks, 10 minute cakes, and potato foams. They are most in demand in our home and these are just a few. Regardless of the size, you won't regret getting "something" once you bite the bullet.

Pepijn_31744

I agree with @Todd. However, just like @DiggingDogFarm, I too use the 0.5l syphon more often than the 1l. They are fairly inexpensive and built to last, so whichever one you decide to buy, I'm sure you wont regret it.

mike.minasian

@Todd, what is this 10 minute brioche witchcraft you speak of?!

anthony_34093

@Michael I immediately found myself wondering the same thing...

lockgavin

Michael Voltaggio has an aerated brioche at StarChefs. I have no siphon (yet), so I can't say much about it.

DiggingDogFarm_65362

If you're not in a big hurry, watch eBay closely for deals on an iSi....I now have 5 of the .5 L model...I paid as little as about ~$30 for brand new ones.

Brendan_Lee_56950

I've used the brioche recipe Voltaggio has up, it worked out fairly well, tasted more like a spongey shortcake than brioche to me though

tshewman

@Michael and @adig, my apologies (life gets in the way). Can't find voltagio's recipe!! (??). @Vinio if you have a link that would be GREAT! It's a project that is ok for now and have set aside for the one million other things I want to try. What I've done (do) so far is below. I was playing with proportions of the chefsteps 10 min cake and Bouchon bakery brioche buns and this is what I have so far. It's easy and tastes ok and is REALLY light. I have some that have preferred slightly less eggs and a bit more honey. (e.g. 250 eggs and 40 honey). I find the 280 grams to be my personal egg breaking point otherwise it gets too eggy. Am amazed at what a difference one egg makes). I also prefer a bit more butter. But it's evolving....one egg at a time. ;-) I have SO much respect for those who start from scratch and test and try again. It took a few dozen eggs to come up with this! This keeps for a couple days. Below is a pic as well (the pasta is also home-made-my kids love helping to make home made pasta!)

Symbol">· 280 grams whole eggs

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100 grams milk

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120 grams all-purpose flour (or C4C if you’re doing

the gluten free thing)

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110 grams unsalted butter cubed

Symbol">· 50 grams sugar

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7 grams salt

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25 grams honey

1. Combine the eggs, milk, flour, butter, sugar, and salt in blender, and slowly blend

until vortex forms

2. Pour the honey into the vortex and blend well

3. Pour the mixture through a sieve (to remove lumps)

into an iSi (or similar) siphon and charge twice.

4. Spray the inside of a paper cup (or paper bowl if

making bread sticks) with nonstick spray. Poke a few small holes around the

outside of the cup and 1-2 on the bottom.

5. Fill it about

half way with mixture.

6. Microwave for ~45 seconds minute.

7. Remove the cup from the microwave, turn upside down to

finish cooking.

8. Remove the brioche and serve.

9. If making bread sticks, slice to desired shape.

10. Add garlic oil to pan (approx. ½ cm deep) and fry

until golden, turn over and repeat.

11. Strain on cake rack and dust with salt and serve.