About Creamright

Creamright specializes in quality tools for food and bar. Nitrous Oxide whip cream chargers, whip cream dispensers, glass and metal carbon dioxide siphons. Chargers are our main line of kitchen tools. We sell iSi, Purewhip, SFG, EZ Whip, and Ultra Purewhip brands of both nitrous oxide and CO2 siphons and chargers.

Sriracha-Ranch

Ingredients

  • 3/4 cup buttermilk
    1/2 cup mayonnaise
    1/2 cup full-fat sour cream
    2 tablespoons Sriracha
    1/2 teaspoon garlic salt
    1/2 teaspoon celery seeds, ground
    1/2 teaspoon finely chopped parsley
    1/2 teaspoon finely chopped dill
    1/2 teaspoon finely chopped chives

Directions

Combine all of the ingredients in a blender and puree. Pour the mixture into the canister of a 1-pint whipper. Seal the siphon and charge it with one N20 cream (N20) cartridge. Shake the siphon to distribute the gas and refrigerate until well chilled, 30 minutes. To serve, hold the siphon upside down and shake it. Press the lever to release the foam; if the foam is too runny, use a second charger and shake again.

Wedge Salad Foam

Ingredients
1/2 cup full-fat sour cream
1/2 cup buttermilk
1 1/2 ounces blue cheese, crumbled (1/4 cup)
1 tablespoon red wine vinegar
Kosher salt

Preparation

Combine everything except the salt in a blender and puree until very smooth. Season the mixture with salt and pour it into the canister of a 1-pint whipping siphon. Charge the siphon with one cream (N20) cartridge. Shake the siphon and refrigerate until well chilled, 30 minutes.

Fast Pickle Recipe

Ingredients

  • 1/2 English cucumber (1/2 pound) sliced crosswise
    1/8 inch thick
    1/2 small onion, very thinly sliced
    3 tablespoons kosher salt
    1/2 cup apple cider vinegar
    1/4 cup sugar
    1/2 small jalapeño, chopped
    1/2 teaspoon celery seeds
    1/2 teaspoon ground turmeric
    1/4 teaspoon jarred grated horseradish

Step 1
In a large colander, toss the cucumber and onion with 2 tablespoons of the salt and let stand for 10 minutes. Rinse the cucumber and onion and drain well.

Step 2
Meanwhile, in a medium saucepan, combine the remaining 1 tablespoon of kosher salt with 1 cup of water and the vinegar, sugar, jalapeño, celery seeds, turmeric and horseradish; bring just to a boil, stirring to dissolve the salt and sugar. Remove the brine from the heat. Add the cucumber and onion and let cool completely; you should have a total of 2 cups.

Step 3
Transfer the cucumber and onion with the brine to the canister of a 1-pint whipped cream dispenser. Seal the siphon and charge it with one cream (N20) cartridge. Shake the siphon to distribute the gas and refrigerate for 20 minutes.

Step 4
Hold a measuring cup upside down over the nozzle to catch any liquid. With the siphon in an upright position, very gently press the handle to release the gas. When all of the gas has been released, unscrew the top. Pour the pickles into a bowl or jar and serve.

The pickles can be refrigerated in their brine for up to 2 weeks.

Onion Ring Batter

Ingredients

1 3/4 cups all-purpose flour
1/2 cup plus 1 tablespoon rice flour
Kosher salt
1/2 teaspoon baking soda
1 cup light ale or lager
1/2 cup vodka Vegetable oil, for frying

 

Step 1    

In a bowl, whisk 3/4 cup of the all-purpose flour with the rice flour, 1 1/2 teaspoons of salt and the baking soda. Whisk in the beer and vodka until the batter is very smooth. Strain the batter, then pour it into the canister of a 1-pint iSi Gourmet Whip Plus siphon. Seal the siphon and charge it with one iSi cream (N20) cartridge. Shake and repeat with a second cream cartridge.

Step 2    

In a large saucepan, heat 2 inches of oil to 350°. Put the remaining 1 cup of all-purpose flour in a shallow bowl. Dredge the onion rings in the flour. Working in 3 to 4 batches, shake off the excess flour and transfer the rings to a large bowl. Holding the siphon upside down, carefully press the handle to dispense just enough batter to coat the rings. Using tongs, lift the onion rings from the batter, allowing any excess to drip off, and carefully transfer them to the oil. Fry the onion rings until they are golden brown and puffed, about 3 minutes per batch. Drain on paper towels and season lightly with salt. Repeat with the remaining onion rings and batter; serve hot.

Parmesan Cream

Ingredients

  • 1/2 teaspoon onion powder
  • cup heavy cream
  • ounces Parmesan cheese, freshly grated
  • 1/2 teaspoon rosemary
  • Salt, to taste

Directions

In a 1 pint whipped cream dispenser add all ingredients, charge with 1 N20 charger, shake and serve in fresh pasta.

Shrimp Dip Cream

Ingredients

  • cup heavy cream
  • 1/4 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions

In a 1 pint whipped cream dispenser add all ingredients. Charge with 1 N20 cream charger and serve over sauteed shrimp.

Crab Cake Sauce

Ingredients

  • cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon lemon juice

Directions

In a 1 pint whipped cream dispenser add ingredients. Charge with 1 N20 cream charger and serve over crab cakes.

Grits and Cream

Ingredients

  • cup heavy cream
  • 1/2teaspoon salt
  • 1/4teaspoon freshly ground black pepper
  • .25 chili powder
  • .25 onion powder

Direction

Add ingredients to a 1 pint whipped cream dispenser. Charge with 1 N20 charger, shake and serve over a heaping of hot grits.

CAPER-ONION WHIPPED CREAM

Ingredients
1 cup heavy whipping cream
2 tablespoons caper powder
1 /2 teaspoon kosher salt
1/2 teaspoon ground pepper
1 tablespoon spicy mustard
1 tablespoon onion powder

 

Directions

Add ingredients to a 1 pint whipped cream dispenser. Charge with 1 N20 cream charger, shake and serve.

Savory Whipped Cream

Ingredients

1 cup regular whipping cream

2 tablespoons butter, melted

2 tablespoons chives powder

1 tablespoon thyme powder

1 tablespoon sage powder

1 tablespoon rosemary powder

Directions

Add ingredients to a 1 pint whipped cream dispenser. Add 1 N20 cream charger. Shake and serve.

Lemon Rosemary Cream

Ingredients

2 Cups regular Whipping Cream
1/2 tbsp Rosemary
.5 tbsp lemon zest
.25 tsp garlic powder
pinch of salt

Directions

Add whipping cream, rosemary, lemon zest, garlic powder and salt to a 1 pint whipped cream dispenser. Add 1 N20 cream charger. Shake and serve.

Cilantro Lime Cream

Ingredients

2 Cups regular Whipping Cream
1 tbsp cilantro powder
.5 tbsp lime zest
.25 tsp chili powder
pinch of salt

Directions

Add whipping cream cilantro powder, lime zest, chili powder and salt to a 1 pint whipped cream dispenser. Add 1 N20 cream charger. Shake and serve.

Frozen Whipped Cream

Ingredients

2 cups heavy whipping cream
1/3 cup powdered sugar

Directions

In a 1 pint whipped cream dispenser add heavy cream and powdered sugar. Charge with 1 N20 cream charger and shake. dispense dollop circles on a parchment paper lined 13×9 baking dish. Add sugar sprinkles. Freeze for 4 hours, or overnight.

Using small, 1-inch cookie cutters, cut shapes. Enjoy immediately, or return to freezer in an airtight container. Use within 3-4 weeks.