Red Thai Curry Foam

Thanks to our friends over at iSi for this recipe, what a perfect spring treat! Don’t let the xanthan gum scare you out of making this recipe, pick some up on Amazon, Whole Foods or at your local health food store and give it a try!

Red Thai Curry

photo taken by iSi

Ingredients for 1 pint Whip Cream Dispenser
2 tablespoons red curry paste
1 1/2 cups coconut milk
1 cup chicken broth
1 teaspoon lemongrass, minced
1 teaspoon ginger, minced
1 teaspoon garlic, minced
1 teaspoon gelatine powder
1 teaspoon xanthan gum
2 tablespoon lime juice
1 teaspoon lime zest

Procedure:
Combine the lemongrass, ginger and garlic in a pan and brown for about one minute on medium-high heat.  Add the red curry paste and cook for another minute until all the spices become very aromatic.  Add the chicken broth (you can also substitute with water or another stock depending on your chosen protein), coconut milk and lime juice.  Stir well to make sure the curry paste dissolves.  Let simmer for at least 10 minutes.

Add the gelatin powder and xanthan gum (which can be found at most health food stores or even Whole Foods) and stir constantly until combined.  Strain the sauce through the iSi funnel and let cool before pouring into a 1 pint whipped cream dispenser.  Screw on two N20 cream chargers and shake vigorously after each one.   Pair with your favorite protein and/or vegetables and garnish with lime zest.

Older Soda Siphons

Every day we get people calling up asking “Do you have a charger holder that will fit my old soda siphon?”. A lot of people pick up soda siphons at estate sales, garage sales,thrift stores or on Ebay; you can find old soda siphons in many places. It is very important that before you purchase a used soda siphon you make sure it comes with a charger holder, if there is no charger holder, don’t waste your time —  its often very difficult to find old charger holders.  We try very hard to find the right fit to older soda siphons, but the reality is often times the charger holders that will work are unobtainable.  The best luck we have had to find older soda siphon parts is to to check on Ebay. Here are a few brands that we do not have charger holders that will fit for.

We do NOT have parts for:
BOC
Kidde
Soda King
Sparklets
Unknown soda siphons / seltzer bottles with no name.

The only soda siphon charger holders that we carry is the new ISI soda siphon charger holder, which is universal with the New* Classic Glass Soda  Siphon(Note: Not the *Old classic glass soda siphon, in most cases this charger holder it is much to big.). We also have Mosa charger holders that only fit Mosa  soda siphons(also about an inch in diameter).  To see if your siphon will fit this charger holder that we carry the first place to start is measuring  the metal screw  on where you would screw the charger holder.

ISI Soda Siphons


ISI changed their model of there soda siphon in 1996 the soda siphon on the right is the *NEW soda siphon while the soda siphon on the left is the old model. The charger holders are different and the new soda siphon charger holder doesn’t  fit onto the old one.

 

 

 

 

 

 

 

 

The Charger holder on the right is new, where the charger holder on the left(with wings) is old.

Here is a diagram of the old ISI soda siphon model, and the new ISI soda siphon model.

 

 

 

 

 

 

 

 

 

A good indication of how old your ISI soda siphon is, is by looking at the bottom of the siphon, here is the diagram:

 

 

 

Soda siphons are a great tool to make soda water and an environmentally smarter choice.  But its important before you obtain a used siphon you have the parts you need for it to work. If you don’t have a charger holder, your soda siphon will not work.  If you have any questions about different soda siphons or what kind of soda siphon you have feel free to leave a comment or shoot us an email!

 

Buttermilk Pancakes

There is nothing quite like buttermilk pancakes, I have found that the best method to make pancakes is by using a whip cream dispenser, which makes them extra fluffy and delicious and also a much quicker and cleaner, clean up. 

  • 3/4 cup milk
  • 2 tablespoons white vinegar
  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 2 tablespoons butter, melted
  • cooking spray ( for griddle)

Or try the Flappin Jack recipe, but try using 2/3 milk we find it to work better. Once you have mixed the recipe ingredients together put it into a whipped cream dispenser and add 1 Nitrous Oxide charger and then dispense onto a hot griddle, serve with your favorite maple syrup and melted butter!

Summer Sauces

Summer is here and at my house the BBQ is in hot demand and the ice cream with whipped cream is a nonstop treat.  Summer is a great time to spend quality time with friends and family and using the BBQ is always a quicker and cleaner clean up, not to mention fun! Check out these recipe sauces that go really well with burgers and steaks and in my opinion they are also a delicious side to french fries and a great recipe for chip and dip as well.

WHIPPED HEINTZ 57 SAUCE

1/4 – 1/2 cup of Heintz 57 sauce (or to taste)
1/2 cup heavy cream
1 cup cream cheese

Procedure:

add the Heintz 57 with cream cheese in blender or food processor.  Next, whisk in heavy cream.  The mixture should have a creamy consistency.  Pour into a 1 pint whipped cream dispenser, screw in two ultra purewhip cream chargers and shake vigorously after each charge.

WHIPPED CHIPOTLE SAUCE

½ cup of chipotle peppers in adobo sauce, diced
½ cup heavy cream
1 cup cream cheese
Juice of one lime

Procedure:
Saute diced chipotle peppers with sauce in olive oil and puree with cream cheese in blender or food processor.  Next,  pass through a fine sieve and whisk in heavy cream.  The mixture should have a creamy consistency.  Add the lime juice and mix lightly.  Pour into A 1 pint whipped cream dispenser, screw in two ultra purewhip cream chargers and shake vigorously after each charge.

 

Coconut Curry Foam

Check out this delicious recipe for a coconut curry foam, its quite simply to make. Foams are always a great application for any type of meal, whether it be sauce for a salad, a marination dressing for steak or a flavoring for coffee, they are easy and user friendly. If you are a vegetarian, you can substitute Knox gelatin with Agar, a seaweed based stabilizer.

Ingredients:

1 pint coconut milk

1 teaspoon curry powder

1 teaspoon Knox gelatin

Preparation:

First add 1 pint of coconut milk to a saucepan on low to medium heat, then add 1 teaspoon of curry powder. Mix the ingredients together until the curry powder dissolves into the cream. Next add 1 teaspoon of Knox gelatin (Note: Adding a firming agent makes sure that the foam is not extremely runny)

Use an ISI Funnel and Filter Tool to sieve the coconut milk, this is very important that the coconut milk is strained well, put the filter in the dispenser and pour, the dispenser will be very hot so make sure to wear some type of oven mit and put the head of the dispenser back on.

 

 

Cafè Brasil

This recipe can be prepared with a half pint whipped cream dispenser

  • 200 ml cream
  • 40 – 50 ml coconut syrup
  • 1.5 L coffee (hot or cold)
  • 80 ml coconut rum
  • 80 g shaved coconut meat or grated coconut flakes
  • 8 slices of carambola (star fruit)

Pour the cream with the coconut syrup into the 1/2 pint dispenser. Screw on 1 N20 cream charger and shake vigorously.

Mix the hot or cold coffee with the coconut rum, sweeten to taste and distribute among 8 large glasses. Garnish each coffee with a cream topping. Finally, garnish with the coconut flakes and star fruit.

Peach Coffee Float

2010 Northeast Regional Barista Champion Danielle Glasky of Café Grumpy in  NY, came up with this delicious drink. Try recreating it yourself, I’ve tried and its absolutely delicious! Perfect Spring/Summer coffee drink!

INGREDIENTS
Cold-Brewed Coffee Foam:
5 pounds coarse ground coffee
½ cup cream

Peach Soda:
1 ounce soda water
½ ounce peach syrup
Double shot espresso

METHOD
For the Cold-Brewed Coffee Foam:
Cold brew the coffee by steeping the ground coffee in 3 liters of cold water for 12 to 24 hours. Combine ½ cup of the cold-brewed coffee with the cream and pour the mixture into an  Half-Pint whip cream dispenser. Charge with 1 whip cream charger.

For the Peach Soda:
Create the soda water using 1 charger and the Soda Siphon. Add the espresso to the peach syrup. Add the carbonated soda water.

To Assemble and Serve:
Top the peach soda and espresso with the foam. Serve immediately.

 

 

N20 Infused Drinks

If you’ve read an earlier post on making your own flavored liquors, then you are familiar with the process of infusing flavor’s in to drinks. It’s simple and delicious and the recipes are endless, and totally unique and up to you how you want to make them, so experiment away! Check out these two recipes for Watermelon Habanero Infused H2O and Root-Bourbon Old Fashioned with Carbonated Cherries, Yum!

Watermelon Habanero Infused H2O

Makes 2 cups of infused water

1 cup 1/4″-diced watermelon
2 strips lime zest
1 thin-sliced ring habanero chile
1/16 tsp. salt
2 cups filtered water
N2O Whipped Cream Chargers ( Ultra purewhip, Purewhip, SFG…)

Place the fruit, zest, chile, salt and water in an Whip Rite whipped Cream Dispenser and charge with 2 N2O cream chargers. Let sit for 10 minutes and then release gas with canister standing upright. Strain water through a fine-mesh strainer. Serve over ice with vodka or silver tequila, or on its own as a lovely infused non-alcoholic drink.

To spike with vodka, mix about 3 ounces of infused water with 1 ounce of vodka. Serve on the rocks, or stir with ice till chilled then strain and serve up.

 

Root-Bourbon Old Fashioned with Carbonated Cherries

Makes 1 drink 

1 1/2 oz Hudson Bay Bourbon
3/4 oz ROOT liqueur
1/4 oz Vanilla Bean Syrup (recipe follows)
Dash of Fee Brothers Old Fashion Bitters
Carbonated Cherry (method follows)

Measure the bourbon, ROOT, syrup and bitters into a mixing glass. Fill mixing glass three-quarters full with ice. Stir with a bar spoon until chilled. Strain over fresh ice in an old fashioned glass. Garnish with carbonated cherry.

Carbonated Cherries
Makes about 1 cup

1 (10-oz) jar maraschino cherries
iSi (0.5 liter/pint) Gourmet Whip Plus
Kayser CO2 Chargers

Drain cherries and discard juice. With a paring knife, slit each cherry from the bottom to butterfly them. Place cherries in iSi Gourmet Whip canister. Cap and seal. Charge with twoC02 soda chargers, give it a light shake and then let sit refrigerated overnight. When you are ready to serve cherries, release the CO2 by squeezing the handle. It is very important that all the gas is released! Then unscrew the top and remove cherries to a container with a tight-fitting lid. Cherries will stay fizzy for about 15 to 25 minutes.

Vanilla Bean Syrup
Makes about 3 cups

1 large vanilla bean
2 cups sugar
2 cups water

Split the vanilla bean in half lengthwise and with a knife blade scrape out the pulp. Place the split bean pod and the vanilla bean pulp into a small pan with the water and sugar. Bring to a boil and then remove from heat. Cool. Can be stored, refrigerated, for up to 1 month.

Starbucks Secret(or not so secret) Whipped Cream Recipe

We get lots of questions when it comes to making whipped cream, but one of the most commonly asked questions is “How do you make Starbucks whipped cream?” It’s quite simple and  can be easily accomplished with just a couple tools. (These are exact tools Starbucks uses)

1.   1 pint ISI Profi dispenser.

2.  1 N20 charger

You can purchase this combination Here – remember, any of our N20 brands are comparable.

3. 1 pint heavy whipping cream or regular whipping cream

4.  8 teaspoons of  vanilla syrup

or 

You can purchase the syrup Here

Enjoy!

Try the Australian version too: Starbucks Whipped Cream Recipe Australia

Brand Recognition

There’s been a lot of questions recently about brands, where they come from? What’s the difference? What should I buy?

It can become very convoluted in the world of whats good and whats bad in nitrous oxide.  Hopefully this will be a tool of basic brand comparison, and why it matters.

If you haven’t realized yet, nitrous oxide can make or break your whipped cream.  When it comes to taste and texture, the brand you choose matters. There are two major markets of where N20 cartridges come from –  Europe and China(Taiwan).  China has emerged as the largest, among with the Hungarian Company (Liss) and ISI in Austria.

Most nitrous oxide brands you find on the market come from China, why? Because it’s cheap. But as the old saying goes “you get what you pay for” and the saying is more then true when it comes to nitrous oxide. It is highly recommended that you stay with chargers made in Europe as cleanliness standards are proven much better than other countries. There is no agency testing the quality and cleanliness of these chargers.  You need only look at the recent rash of recalls on many other products made in China. With the proliferation of cheap, self-regulated imports, it is important to ask questions! Call your supplier and ask where the brands are coming from! Mostly beware of companies who “hide” where the product is being produced and are not upfront about where it is coming from. If you notice, many brands will not mention where the product is produced but rather state “best and the cleanest N2O chargers on the market” It’s important to ask questions.  Not only are you being ripped off when you purchase cheap nitrous oxide but, so is your whipped cream, as you will notice the difference.

Gas coming out of Europe is widely known as the premiere gas on the market, with the highest ratings. Most importantly most highly sought after in the culinary community. Why? Because its the Purest available, leaving no after taste or residue, nitrous oxide coming out of Europe is always trusted, and is the cleanest available on the market. Coming from the main factory in Vienna, brands like ISI and Ultra Purewhip , you can always guarantee never duds and absolutely no aftertaste. The EU has the strictest standards, among producing countries with there enforceable legal requirement that assure purity for ingestion. You will notice the difference.

Many times people look over the nitrous oxide they buy, but not only is it important for your health but also for your end product.

Going Beyond Whipped Cream

Many people don’t realize this but whipped cream dispensers can make a lot more then whipped cream. Espumas, soups, foams and yogurt to mention a few. The whipped cream dispensers  will expand your baking and cooking on a whole new level, so lets get experimenting!

Check out some of these recipes.

Tip* Some of these recipes call for a ISI Gourmet or ISI Thermo Whip dispenser, as they allow you to make hot foods. If you do not have either of these dispensers  you can puchase a silicone gasket which will fit in all ISI dispensers. This gasket will allow you to make hot food items, in any ISI dispenser. You can purchase that here:

http://www.creamright.com/product/PRT-WCD-IS3031.html

Yogurt Variations

This recipe can be prepared in the 1 L iSi dispensers. Please cut the quantities in half for 0.5 L iSi dispensers.

  • 3/4 cups cream
  • 3/4 cups of  yogurt
  • 5 tbsp. syrup (strawberry, raspberry or blueberry syrup. Please make sure that the syrup does not contain any kernels or fruit pulp!)

Preparation: Pour all ingredients into the dispenser. Screw on 1 N20 charger and shake vigorously. The quantity of syrup can be reduced or increased to taste.

Tip: fruit purée can also be used instead of syrup (without kernels, sweeten to taste).

Pineapple Espuma

This recipe can be prepared in the 0.5 L iSi Gourmet Whip.

  • 0.5 L pineapple juice (100% natural)
  • 2 sheets of gelatin
  • sugar to taste

Preparation: Mix pineapple juice with sugar (to taste) and stir until sugar is completely dissolved. Then strain through a fine sieve. Heat the soaked and pressed out gelatin in some pineapple juice (60° C), add to the rest of the mixture and stir in. Let it cool off, pour it into the 0.5 L iSi Gourmet Whip. Screw on 1 iSi cream charger and shake vigorously. Cool for several hours in the refrigerator.

Serving suggestion: Use with various desserts or with exotic entrées.

Avocado Hollandaise

  • 2 shallots, peeled and sliced
  • 2 cups white wine
  • ½ cup champagne vinegar
  • 3 avocados
  • ¼ cup grapeseed oil
  • ¼ cup meyer lemon extra virgin olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon Tabasco
  • ¼ cup water

Preparation:

1. Put the first three ingredients into a saucepan on medium-high heat and reduce to down to ½ a cup. Set aside and allow to cool.
2. Place the rest of the ingredients into a blender along with the white wine shallot reduction and puree until smooth. Check the seasoning, you may need to add more salt and Tabasco depending on the size of the avocados.
3. Place the mixture into an ISI whip cream dispenser and apply two charges of CO2. Allow to rest for 30 minutes and then turn the canister over and carefully press the button allowing the hollandaise to emerge.

Salmon Mousse

This recipe can be prepared with the 0.5 L iSi Gourmet Whip PLUS or iSi Thermo Whip PLUS.

  • 2/3 cups  smoked salmon
  • 3/4 cups cream
  • 3/4 cups  fish stock
  • 1 tbsp Pernod or white wine
  • salt, pepper

Preparation: Purée the fish stock and the finely cut smoked salmon in a blender (food processor) and strain through a fine sieve, then add the cream. Season with Pernod or white wine and the spices and pour into the 0.5 L iSi Gourmet or Thermo Whip dispenser.  Dispense 1 N20 cartridge and shake vigorously. Cool for at least 30 minutes.

Serving suggestion: Arrange on appetizer spoons with garnish.

Parts, Uses and Information on Your Whipped Cream Dispenser

We’ve had a good amount of questions recently about our dispenser parts. So we wanted to dedicate a blog about the parts of the whippers. It’s a common problem that you loose your parts in the whipper, to either the garbage disposal or any other instance. The good news is we have some! You can find them here.  It’s always good to go back to the basics to understand the elements of your whipper and terminology. For example purposes,  we are going to use a ISI Profi whipper, which is one of ISI’s top of the line whippers with a stainless steel canister(the same one that Starbucks uses). This whipper is a push lever whipper, you might be familiar with there Desert Whip or Mini whip series which is the same design. Lets first go to the basics and label each part.

Head of  the whipped cream dispenser   –   Inside the head is the Head Valve and Gasket

the tips screw on to the top of the head valve. (as pictured)

How does the whipped cream, become whipped cream?

The whipped cream only becomes a solid or foam when you press the lever, a mm of the head valve becomes exposed inside. The canister is under pressure because of the N20 and quickly pushes out with the whipping cream through the head valve.

N20 is extremely soluble in fatty compounds,  it is dissolved in the fatty cream until it leaves the canister, when it becomes gaseous and then creates foam” whipped cream”. The whipping cream must have a minimum fat content of 28% to produce whipped cream with a dispenser. A whipped cream dispenser  needs to be shaken after the N2O is inserted so that the N2O can bind with the fats in the cream. Then while pressurized within the canister the N2O remains bound within the fat. Once the cream is depressurized via the nozzle and the N2O expands within the fat molecule. Which makes  whipped cream four times the volume of the liquid, whereas whipping air into cream only produces twice the volume. Carbon dioxide cannot be used for whipped cream because it is acidic in water, which curdles the cream and gives it a seltzer-like taste.

How should I clean my whipped cream dispenser?

It’s very important after each batch of whipped cream you finish or between uses( IE: breakfast- dinner) that you clean out your dispenser.  If your using it between use, unscrew the tip and clean it out with sudsy warm water, and the cleaning brush that came with your dispenser – if you can’t find it, you can buy them from or parts page, or use a pipe cleaner like brush.  We recommend after each batch you take your whipped cream canister apart, take out the gasket, and head valve and clean it with sudsy warm water.  It’s important to make sure there is no cream particles lodged inside the head valve, or any where in the dispenser. Make sure to dry it thoroughly after use, either air drying or with a dish towel. Aluminum does not rust, but it does corrode, so make sure your dispenser is taken care of properly.

Common dispenser parts problems

“when I dispense the N20 in the canister it shoots out the top of the nozzle”

“When I dispense the N20 in the canister it comes out where the canister and the head meet”

This is a question we get a lot.  If the N20 is escaping from the nozzle, it means the head valve is bad and you need a new head valve, this is the only solution. Make sure not to tamper with your head valve, unless you are cleaning it, this will limit issues.

If your gas is escaping where the canister and head meet, then most likely it is your gasket that needs replacing. Check your gasket and make sure it’s there of course, and there are no lacerations that would cause it to leak.

If you ever have any questions or concerns about your whipper, don’t hesitate to call us. As the saying goes  “there are no dumb questions, only dumb answers” and we’ll do our best to limit those! We usually can remedy the problem quickly and get you back on the whipped cream express.