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Thread: ISI whipper

  1. #1
    Senior Member Ucmd's Avatar
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    ISI whipper

    Just bought one the these toys. Can anyone point me to on-line resources for use and/or share some recipes.


  2. #2
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    Modernist cuisine has "The Whipping Siphon" with enough for you to get your feet wet with foams, gels, etc. Think I got it from Amazon (of course I did).

    I've been underwhelmed with mine.

    Older and wider..

  3. #3
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    Don't know if you are a ChefSteps premium member (it is $39 for life and I joined a long time ago for sous vide info) but they have some seem to have some good info it appears (full disclosure - quick search). Not something I have been doing though so I can't speak to the results. Google is your friend but I expect you know that ... best of luck I'm sure there is quite a bit of info to be found.

  4. #4
    Senior Member KCMande's Avatar
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    I've owned one for a couple years, mostly just used for whipped yogurt with beets or Chantilly with dessert. I've been meaning to try the insta cold brew coffee and pickle methods I've seen on the internet. I sadly don't have any links handy but I'm sure a quick Google search will point you in the right direction

  5. #5
    Senior Member ThEoRy's Avatar
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    I just did some olive oil meringue. For every 200 grams of evoo add 16 grams of glycerin flakes and heat up to 140 Fahrenheit and the flakes are melted. Season aggressively then strain through a chinoise. Transfer to the canister and use one charger per 200 grams. I hold the canister on top of the oven to stay warm during service.

    Got a cool goat cheese mousse I can share too.

  6. #6
    Senior Member ThEoRy's Avatar
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    Found a really cool microwaved aerated brioche that we used to do. Yes, it's really good.

  7. #7
    Senior Member ThEoRy's Avatar
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    Goat cheese mousse.


    - 250 g (8.8 oz) soft goat cheese

    - 125 g (4.4 oz) sour cream

    - 125 ml (4.4 oz) heavy cream

    - 1.5 tbsp olive oil

    - salt and pepper



    Preparation
    1- Blend goat cheese, olive oil, sour cream and seasoning in a blender or food processor. When seasoning, keep in mind that the mix will expand 2 or 3 times so you should season 2 or 3 times more than you would normally do.

    2- Pass mixture through a fine sieve.

    3- Add heavy cream and mix.

    4- Pour the mixture into an ISI Whip, screw one ISI cream charger (2 chargers if using 1L ISI Whip) and shake vigorously.

    5- Refrigerate for at least 1 hour.

  8. #8
    Senior Member Ucmd's Avatar
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    Thanks for tips. Can’t wait to try.

  9. #9
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    Chef steps has some great recipes

  10. #10
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    I'm gonna have to steal this recipe haha


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