nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Jose Andres

Tim_Fobear_80614

A few months ago my wife and I were visiting Washington DC and we went to dinner at Minibar, it was amazing. One of the dishes was a light waffle with cheddar cheese sauce finished with cream aerated by a siphon and injected into the body of the waffle. my question is how might you aerate by using a siphon a cheese sauce? I thought with Bens waffle recipe might be great combo.

Thanks .

Tim

Find more posts tagged with

Forum Talk

Comments

Amos_Schorr_168815

Use a siphon with cream chargers on a cheese sauce. Nitrogen gas dissolves into the contents, and as it's released from its pressurized environment, the gas bubbles expand and aerate everything. And if it's something with enough fat, it can trap the bubbles so it'll stay aerated for a while and they won't just dissipate.

tshewman

Aerating the cheese sauce would not be challenging per se, getting the consistency and stability once injected ma be a bit of a challenge (but definitely not impossible). Probably the biggest challenge would be the proper cleaning of the siphon.

lockgavin

I'd start here..

http://creativewhip.com/isi-easy-cheese/

I am thinking the velveeta is the sodium citrate aspect of creating a cheese sauce to make it smooth and melting? So I would imagine one could make a sauce either with a roux or citrate as long as the consistency is correct? It also echoes Amos' advice to use cream chargers. I recently used a nitrogen and well it was an utter failure. I definitely am going to try again though as I've been wanting to "smoked cheddar whiz" up some burgers one day.

Matthew_Snyder_68770

Jose Andres is one of my favorite people in the culinary world. There, I said it.

tshewman

Is that a bad thing? he has created a great team and is also very entertaining. Works his a$$ off from what I can tell.

Amos_Schorr_168815

Cream chargers ARE nitrogen.

Matthew_Snyder_68770

Just making a joke. He's an incredible human being, and he has a cool mid-century modern house. The list of things to like about him is impressive.

fisher23

I've met one of the former Chef's from the Minibar and he had nothing but good things to say about Jose Andres. I should of kept in touch and maybe he could of given me a few hints at this technique. I loved the way Minibar does everything right in front of you. Chef Olsen was great and would tell you what he was doing while making his master pieces.

lockgavin

Clearly I am not too certain what I'm talking about. My attempt was still an utter failure, likely for many other reasons.

Tim_Fobear_80614

and once aerated keep siphon in warm water bath until needed?

Amos_Schorr_168815

I don't think so.

Tim_Fobear_80614

is egg white needed for he aeration? or is there enough fat.