Go to the Recipe: Seven More Amazing Things You Can Make With a Whipping Siphon
I also have the ISI Gourmet Whip 1L siphon, but it says on the box to only charge with max 2 N2O. Is it possible since the recipes that require 3, use fewer ingredients?
Bravi !!!!
I was once in a little place in Oslo & they served me up such a cream. It wasn’t quite shaving cream thick, but it was pleasantly thick. I asked the chef & he said he just put yoghurt in the ISI & charged it. Give it a shot - if it doesn’t work, at least you can still have the yoghurt 🙂
What is the method to do Tahini foam?
Hello hello. I want to create a yogurt cream like mango shaving cream. What should I do??
I'm not sure that the recipe for the lemon foam could be modified for yuzus. The yuzu fruit is used a bit differently from other citrus in that the distinctive flavor from it comes from the rind and not the juice. You would need to somehow extract the flavor from the peel and then add it to the foam. I've made yuzu puddings by zesting some yuzus into cream or milk, cooking it to extract the flavor, and then straining out the rind before using the flavored milk in the pudding. It is delicious! I've also used yuzus to make a version of limoncello that was also very good.
First, get yourself some yuzu limes. Then follow the recipe for lemon foam: https://www.chefsteps.com/activities/lemon-foam
You may find this hydrocolloid primer that Dave Arnold and team put together on the old Cooking Issues blog useful/interesting: http://www.cookingissues.com/index.html%3Fp=1247.html
Correct, for siphons it's extra critical to keep the proportions since the pressure is dependent on the headspace in the siphon. As long as you divide everything by a factor two (ingredients and chargers) you can go from a 1l siphon to a 500 ml without problems.
I ate at a great restaurant in Santa Fe and they had a "beer with yuzu lime foam" that i couldn't stop drinking. I assume the yuzu lime foam is pretty simple, but how exactly would you go about making it?
you got your Joule already?
What size whipping siphon are you using? If this is a quart sized siphon, and I am using a 1 pint siphon, do I only charge once for the mango shaving cream?
All of these could maybe use a "how long does it hold, and how?" - even after it's on the plate.
I second this.
Would be very interesting to have the explanation of why each hydrocolloid is used for each recipe. Basically having guidelines to choose gelatin vs Kelcogel vs Albumin vs egg whites etc.
I think we need a foam naming contest and the winner gets a(nother) Joule!
The ingredients list for the "Chilled-Latte Foam (Also Known as Milk Bubbles)" are missing. Also there is a typo in the "Airy, Incredible Meringue" section, the instructions included are for the Swiss Meringue. Plz fix!
