Hi guys, my first post here on the forum, really love chefsteps!
What I would love to see in the future would be a class about the basics when using a siphon, how to think when you want to create anything from liquid to foamy/creamy.
When I use my siphon at home it ALWAYS explodes, enormous pressure that redecorate my kitchen every time (My father doesn't like the siphon).
And I simply don't know what I'm doing wrong, So a information on do's and don'ts would be highly appreciated.
So let's use water as a starting point maybe? I have been trying a couple of times with just gelatine and water but the pressure is always like a cannon and the foam just doesn't hold up. So either I don't shake it enough, not enough gelatine or the wrong temperature?
So if i want to make a water foam that's holds up with gelatine, how would you do it?
edit: Tips on all books, articles and videos on the topic for basic use of siphons: highly appreciated!
