Go to the Article: How Siphons Work
Your favorite Whipping Siphon is not on your curated Amazon list. What is the difference between your favorite whipping siphon which is a one quart stainless ISI model 349313 @ $139 and the one on the curated list that is used in your demos, one quart stainless ISI model 1703 @ $119?
Should be, they run out at times. I prefer the 349313 because it is designed to hold hot product as well. Just a bit better valve system.
- originally posted by Grant Lee Crilly
I'm wondering if there are any significant differences between your favorite siphon (ISI Gourmet Whip-Quart, Brushed Stainless Steel - black neck) and the ISI Gourmet Whip 1 Quart PLUS - Stainless Steel - Model 170301 with a red neck? Thanks!
im making peanut butter foam for a breakfast special but it needs a couple hours to set up. Is it a bad idea to make and charge the night before and leave until morning?
Can someone please spell out the combinations used in the video? Nothing sounds familiar when Eng is not primary lenguage you use .. neither ingredients are. Some help here please?
I have a question about the following section... maybe I'm just not reading it right...
"To create fizz, charge once with CO2, then release all the gas by pressing the lever (keep the siphon lid tightly closed). Then, charge one to three more times, depending on what you are making. Large, warm items need more charges, while cold items need fewer."
why do you release all the gas and then charge oneto three more times after that? what is the purpose of that first cartridge if you are not releasing the gas with the liquid mix??
Thanks
I have the same exact question... What is the purpose of putting a charge into the container and then releasing all of the gas before putting in a second charge? How long does it take the first charge to dissolve into the liquid? Does more co2 dissolve the longer the first charge is left in without releasing? My guess is that the Co2 is dissolved immediately, and that if you want to fully carbonate the liquid a second charge is needed. Perhaps the reason that you let the air out after the first charge is that you want to increase the pressure with a second charge but not by too much- is this just a faster way to carbonate without having to wait for the gas to completely dissolve? some guidance would be appreciated, and help with my (and hopefully your) basic understanding of this technique...
i would guess that its to get out any 'regular' air so that its completely co2 inside.
If I have say a 1/2 liter siphon and a 1 liter siphon. Do I need to put the double amount of cartridges in the 1 liter since it has double the volume opposed to the 1/2 liter one?
The point of the carbonation is to dissolve the CO2 into the liquid, so you're discharging what wasn't absorbed. I would wager that commercial mass carbonation processes, like at a Pepsi bottling factory, somehow recompress unused CO2. But when I use a SodaStream to carbonate stuff I am supposed to hit the lever multiple times and eventually vent what doesn't get absorbed.
After several days of research I finally discovered the difference. It is not about holding hot or cold at all - both products are rated for both hot and cold foods. It is about the metal in the head. The 1703 has a stainless steel head, the 349313 has an aluminum head.
I have a isi thermo (1 litre) whip and there doesn't seem to be a way to remove the spring... do I have to and if I do can you tell me how you do it?
If you can't remove it, leave it there, but try your best to clean around it with pipe brushes, etc. The less nooks and crannies where food can remain, the easier it is to clean.
This is right. make sure that you do this process with the whipping siphon upright (also cover the nozzle with a tower or it may splatter) as air is lighter than CO2 and will get pushed out
Can you put picture of it
