Siphon vs. Chamber Vacuum

When infusing, what are the benefits of using either a whipping siphon or chamber vacuum?

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chamber is more powerful and can obviously tolerate larger product. Whipping siphon can also do CO2. I haven't figured out how to do that with the chamber other than maybe with dry ice and I chickened out. :-)

deltadweller

Thanks for the input. Does one impart more flavor than the other. all things being equal? Other than size of the product being infused, are there preferred uses for one over the other if you have both available?

tshewman

Vacuum chamber is more powerful so will carry more flavor. Siphon is great for imparting flavor or co2 especially to spheres (e.g. martini spheres) and to more delicate items. For me I use the siphon mostly for co2 only and chamber for most other things. If small and heated items the siphon may also be the better option.

deltadweller

Thanks Todd. I really appreciate the input. I like to consider myself a fairly accomplished cook, but I'm green as green can be with the modern techniques.

tshewman

I feel green at pretty much all levels.