/ck/ - Food & Cooking

>>5566783
This is one of the last kitchen gadgets i dont own... Seems silly because i already have a kitchen aid with beater attachment.

Am i missing out? Can this be used for other stuff? I think it can be used for some wicked molecular gastronomy but would appreciate if someone can confirm.

Do these things go by other names? I think i was reading a modern cooking book on the use of pectin and it said to use a certain device to foam stuff... I thought it was one of these, but i wasnt sure. Got distracted and then never looked up the term, then lost the bookmark...

Life is hard sometimes.

>>5566828
>i already have a kitchen aid with beater attachment.

Yeah, we all do, but I was watching Ep2 of AU Masterchef and they did this... thing that looked like lemons and limes but was really filled with a mouse and they were using these whippers with the NO2 in them.

And I would like to make that.

>>5566828
>used for some wicked molecular gastronomy but would appreciate if someone can confirm.

They do have several creative uses, and a few simple-but-useful ones too:

-they take the same size cartridges as a soda siphon. That means you can use them with either nitrous cartirdges like you would for whipped cream, or CO2 cartridges for carbonating things, or for pressure marinading.

so a few uses would be:
-making whipped or foamed things like whipped cream or chocolate foams, etc. there are lots of recipes out there, often called "espuma"

-carbonating foods, like fruit. Or for pressure-marinading meats. Look for a whipper with a large diameter opening so there's plenty of room to get the food in and out. You should also be able to take it apart easily for cleaning. ISI is a well known and highly respected brand.

>>5566856
Make in kitchen aid.
place in ziploc/piping bag.
Pipe...

Seriously, wut am i missing here. Tis seems entirely out of place anywhere besides an industrial kitchen that will need to churn out 100s of plates with fresh whip on each one over the course of hours..

>>5566783
>>5566828
I own an iSi whip cant find the one I got but its the gourmet whip plus but it came with

http://www.amazon.com/iSi-North-America-2714-Funnel/dp/B004ZMJ63Q/ref=sr_1_9?ie=UTF8&qid=1404268251&sr=8-9&keywords=isi+gourmet+whip+plus
and
http://www.amazon.com/Fill-Whipped-Cream-Makers-2708/dp/B003ICKLU6/ref=sr_1_5?ie=UTF8&qid=1404268251&sr=8-5&keywords=isi+gourmet+whip+plus

and I love it, Also bought several more of different sizes for work. These are for so much more than whipped cream its not even funny, You can carbonate fruits, Use it like a soda stream and make drinks, foams, sponge cake, inject meats

>>5566860
Thankyou.

Soda siphon was the phrase i was looking for. So these may have some uses afteralll..

Interesting..............

There goes more of my money.....

>>5566877
You can even cold brew coffee in it; faster than a cold drip, but slower than brewing over ice.

>>5566877
found it. would definately suggest this

http://store.molecularrecipes.com/isi-gourmet-whip-kit/

youre not going to find better quality than an iSi its what everyone in the industry uses

word of advice DONT buy nitrous or CO2 charges from them, buy them in bulk online somewhere

yeah. half pint heavy cream, a cold bowl and a whisk.

>>5566783

>>5566903
Excellent; thanks a bunch.

After you linked it, I checked AMZ and it's $5 less.

http://www.amazon.com/iSi-Culinary-Whipper-Kit-B001U83TWW/dp/B00ANAWABO/ref=sr_1_1?ie=UTF8&qid=1404269380&sr=8-1&keywords=ISI+Gourmet+Whip+Kit

>>5566912

>>5566783
Researching soda siphons... Brands like mosa and whip it seem to have really bad reviews online.

Amazon has some selling for 20 bucks though... With the price difference between that and isi you could buy 6 of them. Sounds like a deal if you might only use it 3 times a year...

get high on it

>>5566918
>ounds like a deal if you might only use it 3 times a year...

Naw, mang, I'm gonna carbonate the shit out of everything with this. Chicken, steak, apple pies, nothings gonna' escape a hot injection the end of my hard new tip.

>>5566922
How do you use one of these to carbonate a steak?

Why would you want to carbonate a steak?

>>5566914
the one you liked doesnt have the funnel or the injecting needles both of which I love

>>5566918
its better to look for whipping siphons as there are more and can use both nitro and CO2 charges but most soda siphons only work with CO2 charges. Also iSi will out preform any of those and last forever

>>5566783
Could you use one of these to suffocate a cumquat?

>>5566928
I was just mentioning soda siphons because manufacturers seem to be common to both soda siphons and cream chargers. I wouldnt suggest anyone get a soda siphon to try and n20 charge cream.

>>5566926
how - put it in and charge with a couple CO2 charges

why - I dunno, I dont think it would work very well, when most people "carbonate" steak its using beer

but hell try it and let me know

>>5566926
>Why would you want to carbonate a steak?

Because being different makes something good.

>>5566928
>the one you liked doesnt have the funnel or the injecting needles both of which I love
Ahhh - you are correct, sir. Thanks.

>>5566934
>put it in

Like... Actually in the bottle? With cream?

>>5566941
>milk steak

Over carbonated hard.

>>5566939
No prob man, just didnt want you to get fucked, those two things are basically essential and would almost double the price if you bought them separately. If you can I'd say get that one I linked from MR it can do pretty much anything you want it to and holds its temp for a long time though if im storing something at work we use a water bath, speaking of which you can also use this to cook things in if you have an immersion circulator.

I use mine all the time, love it for injecting solutions into meats and filling choux, sure it makes great foams and whipped creams but its so much more.

>>5566941
you put it in by itself then add CO2 charges. atleast thats how you do fruits. You dont use cream at all.

>>5566783
Man I love whip cream like you dont understand, thank you for introducing me to this

>>5566783
I own a Whippet brand whipped cream charger than came in a bucket with 200 canisters from a head shop. I only ever use it to get high.

>>5566783
Could i use one of these plus some mio to make grape soda? Would it work the same as a sodda sipon?

>>5567030
yes they do, you can also use any syrup + H2O or just use juices on their own.

>>5566783
Could i make carbonated mayo-nayo-naise with one of these?

>>5567194
Yeah, or mayonaise foam.

>>5567194
Omg i hope so. Best tuna salad ever.

>>5567194
I dont know if that would really work unless you just put reg may in and tried to carbonate it but I think it might curdle or break the emulsion. I know you cant carbonate milk. Mayo foam would work but I think you guys are getting a little hung up on carbonation. Just because you can carbonate something doesnt mean thats the best application.

>>5567216
>Just because you can carbonate something doesnt mean thats the best application.

but we want to TRY it. And it immediately doubles the sophistication of any entree.

>>5567248
I get that but the point of modernist cuisine is to enhance and showcase ingredients to the best of your ability which is why a strong background in traditional cooking is needed to really succeede, otherwise its just science experiments.

Before you try to do something ask yourself why you are doing it. Do the flavors work together? what about the textures? Will this application make it any better than the others?

Im all for trying new things just dont lose sight of the food and as Ive said there is a lot more to do with an iSi than foams and carbonating things

>>5567260
also want to add for anyone who saw this thread and are thinking about getting one or have one and arent sure what to do there are lots of places with good info out there for all skill levels.

Modernist Cuisine and Modernist Cuisine at Home are both available on TPB.

Molecularrecipes.com, Chefsteps forums, and modernistcuisine.com are good places to start

If you find you like it and want to improve the class on chefsteps is well worth the $40, though I think it may be free now.

>>5566783
Well, it seems like isi is a good brand if you want to buy the william senoma style vers. For 6 times the price of competitor models.

After rading recipes that can be done with these, warching internets videos and reading this thread, i have decided this specialty tool bullshit is not for me. I can hand whip, or kitchen aid whip anything i need to and carbonating a lot of stuff just seems like a waste of good co2 or over the top and unnecessary.

If i was to buy one, i would get the cheapest one i could find with a decent sized opening.. Then i would use the money saved to buy a filter kit for the pressurization cartridges so i can scrub the cheap ass chargers i am going to run Through it.

I have strainers and funnels.. You can buy that shit at the walmart for 2 bucks.

If you spend over 50 bucks on a charger setup, you overpaid.

(Unless you are running a commercial kitchen)

>>5567333
>if you want to buy the william senoma style vers.
there is a reason it is preferred by almost all chefs. Plus it can do a lot of things other cheaper models cannon

> I can hand whip, or kitchen aid whip anything i need to
except they can do a lot more than just that and carbonating and you cant achieve the same results by hand

>If you spend over 50 bucks on a charger setup, you overpaid
unless you want something that is quality and can out preform the other models available

>>5567260
>which is why a strong background in traditional cooking

Thanks for the condescending lecture.

I can bring it, don't worry about it.

>>5567358
I wasnt being condescending

>>5567375
Okay, but you were making assumptions that people here needed to be told they don't have a 'strong background in traditional cooking to really succeed.'

And WTF is it your business if it is just a science experiment? What's wrong with that?

>>5566783
How do I use a whip it... well... just the cartridge. For... recreational purposes.

I gave all your mammas my personal whipped cream last night, eventhough murrican, there's only so much of me to go around

>>5567388
nothing, as I said experiment away, just take a look at why you are doing it and if it will improve the product.

I wasnt saying people dont have a stong background just that it is needed to make the most out of modernist techniques. basically:

While I embrace the spirit of what some term 'molecular gastronomy' and respect the serious practitioners of that style, I worry about the next generation of cooks coming up that might attach themselves too closely to it out of fashion, while ignoring the more basic fundamentals of cooking

"Just to set record straight: molecular gastronomy is not bad...but without sound, basic culinary technique, it is useless."

My worry about molecular gastronomy, especially with young cooks, is that they will try use it replace knowing how to cook. Food. Show me you can cook a chicken breast, properly. Show me you can cook a carrot, properly. Now do it a hundred times in row. Then we can play around with white powders.

"Don't think you can replace cooking technique with throwing a bunch of flavors on top of something. Any more than you can making it into a caviar. Or making it into a foam.

>>5567399
just load the charge with nothing in the chamber put your mouth over the nozzle and pull the lever

>>5567421

>>5567421
For my purposes, something I'm trying to make requires it and there are a few other things I've enjoyed that require it. That's the end of the discussion.

Wtf is this drug shit doing on my /ck/? Take it to /b/, kiddies.

>I can make chocolate whipped cream by pressing a button.
>Implying there is no nipple licking action involved.
>Implying "you can eat chocolate whipped cream from my body" isn't a perfectly legitimate pick up line and won't end with a blow job.

>>5566871
Yeah, because whipping nitrogen into something is so simple with a stand mixer.