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.

 

 

Banana Espuma

Preparation:

500 ml banana nectar
3 sheets gelatin

For the Banana Espuma:
Bloom gelatin and blend with a small amount of the banana nectar over low heat until gelatin is melted.  Combine with the remaining banana nectar.  Strain into whipped cream dispenser.  Charge with two N2O chargers.  Chill overnight. Serve in drinks or with breakfast, great with chocolate milk too!

 

 

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.

Mint Chocolate Chip Milk Shake

Summer is upon us and school gets out today, here in Florida summer heat is really starting to hit. Milk shakes are a staple of summer and since milk chocolate chip is my favorite ice cream, I thought this would be a perfect recipe to kick off summer. Check it out!

Mint Chocolate Chip Milk Shake

Makes 2 servings
1 pint good quality mint chocolate chip ice cream
1 cup milk, less if you like a thicker milkshake
2 tablespoons sugar

Procedure:
Combine all ingredients in a blender. Mix until smooth. Pour into glasses and top with peppermint whipped cream.

Peppermint Whipped Cream Recipe
Ingredients for 1 pint whipped cream dispenser:
1 pint (2 cups) chilled heavy cream
2 tablespoons powdered sugar
1 teaspoons peppermint extract or peppermint syrup

Procedure:
Add sugar, peppermint extract, and food coloring (if adding) to heavy cream and swirl or stir to dissolve completely. Screw on oneN20 cream charger and shake 3 to 5 times, depending on desired consistency. Use immediately or refrigerate for up to 10 days until needed.

Note: Sweeten to taste.  If using  peppermint syrup, no additional sugar is needed in the recipe.

Delicious Fried Chicken!

Fried Chicken is one of those foods that is just delicious, maybe not the best thing for you, but it certainty makes for a delicious treat!

Chef Jean-Georges Vongerichten, famous for some of the finest restaurants around the world,  serves an iSi-carbonated, batter-fried chicken at his restaurant Perry St.

The deboned and seared chicken is dipped in whipper-made batter charged with CO2 and infused with Thai chili, Schechuan peppercorns, and ginger before getting fried to perfection. Topped off with smoked chicken gravy and fresh lemon zest, this is aint no ordinary fried chicken but it sure is delicious. Check out this video here

 

[vimeo]http://vimeo.com/3241862[/vimeo]

 

 

Happy St. Patricks day!

Today’s the day for the Irish to show their pride, and the non Irish to be Irish for a day! As an Irishwoman, I don’t have a high threshold for alcohol and in fact I didn’t put any green on today (I’m a fake!) – but I hold my pride in my heart! The Pubs are packed with customers and the the smell of corn beef and cabbage is in the air! I have found a very tasty and fun dessert to add to the load of delicious food lots of us will be consuming tonight!

 

Shamrock Milkshake Cupcakes

Ingredients

  • 4 egg whites
  • 2 cups  all-purpose flour
  • 1 teaspoon  baking powder
  • 1/2 teaspoon  baking soda
  • 1/2 teaspoon  salt
  • 1 cup  buttermilk or sour milk*
  • 1/4 cup  green creme de menthe**
  • 1/2 cup  shortening
  • 1-3/4 cups  sugar
  • 1 teaspoon  vanilla
  • 1 recipe  White Chocolate Frosting
  • Green food coloring

Directions

1. Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty to twenty-two 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, baking soda, and salt. In a 2-cup glass measuring cup combine the buttermilk and the creme de menthe. Set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until light and fluffy. Beat in vanilla. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to shortening mixture, beating on low speed after each addition just until mixture is combined.

3. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.

4. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

5. Divide White Chocolate Frosting between two bowls. Tint one portion with green food coloring. Spoon each frosting into a pastry bag fitted with a large star tip. Pipe white and green frostings onto tops of cupcakes to resemble four-leaf clovers. Makes 20 to 22 (2-1/2 inch) cupcakes.

White and Green Whipped Cream  Frosting

1 cup regular Whipping Cream
1 teaspoon Vanilla (or to taste)
3 tablespoons powdered sugar (or to taste) and Lots of Green food coloring!

*Test Kitchen Tip: For each 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let stand for 5 minutes before using.

**Test Kitchen Tip: If you prefer not to use creme de menthe, substitute a mixture of 1/4 cup milk, 1 teaspoon mint extract, and several drops green food coloring.

 

ISI “Fill It” Accessory

ISI just came out with an accessories called “Fill It” – This is a really neat tool! One of it’s main purposes is to fill pastries, baked goods etc.. with whipped cream, but you can do so much more with this tool – seasoning meat, fish, vegetables etc.. It is all stainless steel and dishwasher safe. ISI specify’s that it is only to be used with there thermo or gourmet whips. But this tool fits onto any isi dispenser as long as it has a head valve.  In fact it also works with Mosa dispenser and I tried it on an old Liss dispenser and it also worked. So chances are it might work on any dispenser you might have.

. . .

There are two attachments injectors , the smaller one is 3mm and the large at 5mm. You want to screw them on directly to the head valve where you would normally put the tip.

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It also comes with a plastic tube to put over the injector, that fits on there firmly for a wider spread. This is a great little tool is a definite must with any whipped cream dispenser. This will allow you to expand your uses of you whipped cream dispenser by infusing not only whipped cream and frosting but also liquid and seasonings into anything. It can also be used to decorate tops of cakes, donuts etc… To purchase one of these you can do so HERE

Valentine’s Day

Valentine’s day is right around the corner  with the sweetest things on our mind (are partners of course)what’s better then the most delicate of desserts  – whipped cream! Not just for dessert anymore! Let your imagination run wild with your special mate! And fancy them with your homemade  whipped cream recipe and surprise them with your talent and effort, and exquisite taste! And if you don’t have a partner to spend Valentines day with, the hell with it, more reason to indulge!! Check out some of these recipes for cocktails and whipped cream!

FIZZY CRANBERRY-ROSEMARY MOCKTAIL(no alcohol)

Ingredients for 1 pint Whip Cream Maker
1/4 cup water
1/4 cup sugar
1 tablespoon fresh lime juice
1 cup cranberry juice
A few sprigs of fresh rosemary

In a saucepan, bring water to a light simmer before adding the sugar. Stir well until the sugar is dissolved. Add the lime juice and a rosemary sprig to infuse the sugar water. Let simmer for one minute and take off heat to cool. Refrigerate until needed. When cool, combine with cranberry juice to taste and pour into a 1 pint whip cream maker. Screw on an C02 charger and shake vigorously.

To serve:
Dispense the drink into a glass with ice and garnish with a rosemary sprig. Serve immediately.

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White Wine Spritzer
2 cups very cold white wine
2 tablespoons brandy (optional)

Place all ingredients in Soda Siphon. Assemble according to directions. Cover tightly and shake well. Discharge cartridge and shake again. Fill 8 wine glasses with ice. Dispense Mimosa. Makes 8- 4-ounce servings.

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Chocolate Flavored Whipped Cream

1 cup Regular Whipping Cream
3 tablespoons powdered sugar
2 tablespoons rich chocolate milk powder (Nestles or Hershey’s are both fine)

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Strawberry Whipped Cream

1 cup Regular Whipping Cream

3 tablespoons powdered sugar

1/2 lightly sweetened strawberry puree


Nutella-Banana Cream

What could be better? This is so delicious and taste’s really good on crepes, or served with caramelized banana’s, it’s a real treat! I highly recommend making it!

Ingredients for a 1 pint whip cream dispenser:
1/2 cup Nutella
1 ripe banana, chopped
1 cup chilled heavy cream

Preparation:
Warm Nutella for a few seconds in the microwave to make it more fluid. Place Nutella and banana in a food processor and blend until smooth. Stir in cream and strain through a fine mesh sieve. Pour into a 1 pint whip cream dispenser. Screw on one N20 cream charger and shake vigorously. Chill for at least one hour before serving.

Check out this video to better explain how to make this absolutely delicious treat.

[youtube]http://www.youtube.com/watch?v=K2C9PMzzTt4[/youtube]

 

 

Choosing the Right Whip Cream Dispenser

The world of whipped cream dispensers can get very confusing, with so many to choose from and so many options available, half pints, pints and quarts, what does it all mean? And what one is right for me and my needs? There are many questions associated with choosing the right whip cream dispenser. We have layed out all of ISI whipped cream dispensers and the benefits over each one, some are better for commercial use, others are better for home use. But the truth is they all serve (for the most part) the same purpose.  We hope this outline will help you better understand which  ISI whip cream dispenser is right for you.

Different Size Dispensers

There are three different size ISI whipped cream dispensers available – Half pint, 1 Pint and 1 quart.

* Remember you make 2 to 6 times more whipped cream using a whipped cream dispenser.

Half pint = 1 cup of whipping cream (only need 1 N20 charger)

1 pint = 2 cups of whipping cream (only need 1 N20 charger)

1 quart = 4 cups of whipping cream (needs 2 to 3 N20 chargers)

ISI Easy Whip – Home

The ISI Easy Whip dispenser comes in White and Brushed Aluminum colors and sizes are half pint and 1 pint ONLY. All Easy Whips are built with molded plastic heads and a unique push button dispenser mechanism. Specifically designed for the home user with a nice presentation in mind, this is not suitable for a commercial application. The Easy Whip includes a standard factory 2 year warranty from iSi. The Easy whip replaced the ISI dessert whip for the main home use dispenser. Great functionality, great design.

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ISI Profi Plus – Commercial

This is the top-of-the-line stainless steel iSi Cream Profi Model 2416 whip cream dispenser. Stainless steel body, AND now featuring a stainless steel head and solid metal charger holder, this is simply the best model iSi produces. Includes a full 2 year warranty from iSi. The Profi Whip is the same model used by most Starbucks™ world wide. In our view, one huge advantage is that the head valve is removable, therefore easier to clean and less expensive to maintain. Different then the Gourmet whip this does not come with a silicone gasket, meaning, you can not use it for hot items. If you want to use this dispenser for hot items you can purchase a silicone gasket here. Comes in 1 pint and 1 quart sizes ONLY, comes will a full 2 year warranty with ISI. Although it’s made for commercial use, it is also a very popular dispenser for home use. We strongly recommend this whipped cream dispenser.

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ISI Gourmet Whip – Commercial

Similar to the Cream Profi, this is the iSi Gourmet Whip, designed for both hot and cold foods. Stainless steel body, this is the new generation stainless steel head and body with silicone griped charger holder, silicone gasket and 3 decorator tips. Solid dispenser and very durable. Comes in 1 pint and 1 Quart ONLY. The Gourmet Whip includes a standard 2 year warranty from iSi.

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ISI Thermo Whip – Commercial

The ISI Thermo Whip Plus 100% Stainless Steel (Head and Body) Dispenser is the first whip cream dispenser with thermal capabilities. The Thermo Whip keeps contents cold for up to eight hours with no refrigeration needed. It also keeps ingredients hot, without the need to reheat for up to three hours. This is without a doubt the newest and most sophisticated whip cream and hot food dispenser available. Comes in 1 pint, the 1 quart size is called the Thermo Whip Express. Comes with a full 2 year warranty with ISI.

Mango-Coconut Mousse

With snow everywhere, except where I am here in Florida( of course), I thought it would be fitting to post a very tropical recipe, to take you away from hot chocolate and cold medicines! Plus this is just super super tasty!

Ingredients

6 ounces mango puree
2 ounces coconut milk
2 tablespoons powdered sugar
1 cup chilled whipping cream

Preparation

In a blender, combine mango puree, coconut milk, and sugar and blend until smooth. Stir in the cream. Strain mixture through a fine mesh sieve and pour into your whip cream dispenser. Screw on one N2O cream charger and shake vigorously. Chill for at least 30 minutes before serving.

Making Mayonnaise

If you haven’t realized it yet, just using your whip cream maker for whipped cream is limiting its use. Simply owning one of these tools is giving you the endless opportunities to create your own unique dishes.  I will continue to post blogs on ways to use your whipper.

There are a lot of mayo recipes out there but I really like the one from Michael Ruhlman’s book Ratio because he decodes the science behind mayo – and the dreaded breaking – but most importantly he gives you simple ratios that always work.

With a cream whipper, you never have to worry about breaking. Just mix your ingredients, pour, charge, and shake.

Because homemade mayo requires raw yolks, use eggs as fresh as possible from the local farmers market or organic from your grocery store. Always freshly squeeze your lemon juice, it actually tastes a little sweet and incredibly bright. In sauces use a fine salt, preferably sea salt, available in most grocery stores. For oil, use any kind, from vegetable to olive, depending on your taste. For a basic mayo, I like vegetable oil because it has a neutral taste.

BASIC MAYO (Adapted from Ratio by Michael Ruhlman)

Ingredients for a 1 pint iSi Creative Whip:
2 large egg yolks*
4 teaspoons lemon juice
1 teaspoon salt
2 teaspoons water
2 cups oil

Preparation:
In a large bowl, whisk together the yolks, lemon juice, salt, and water. Slowly whisk in oil. Pour mixture into a 1 pint whip cream dispenser  Screw on one N2O cream charger. Shake vigorously. Test consistency. Serve. Chill remaining mayo.

Halve the ingredients for a half-pint whip cream dispenser.

* Note: This recipe contains uncooked egg yolks.

Gluten Free – Allergy Friendly Whipped “Cream”

The holidays are officially behind us, and our new years resolutions are made..lose weight, eat healthier, be more productive etc… Every year mine is to turn another year older, it’s one that I’ve had good luck keeping so far 🙂 We have a recipe from Lexie’s Kitchen for coconut cream whipped topping. After trying it I can say it’s the best one we’ve tried.

Makes: Approximately 5 cups
Prep Time: 5 minutes
Chill Time: At least 3 hours

Ingredients:

2-13.5-ounce cans COCONUT MILK (full fat, not light)
1/4 cup cold WATER
1/2 teaspoon unflavored GELATIN
1 teaspoon pure ALMOND EXTRACT
1/2 – 1 teaspoon pure VANILLA EXTRACT (tames the coconut flavor)
1/4 cup liquified HONEY or agave (use liquid stevia to taste to make it sugar free)

Directions:

Allow can of coconut milk to rest for at least 24 hours undisturbed to allow coconut “cream” to separate from the clear coconut liquid. Carefully transfer to refrigerator and chill 4-6 hours.

Place iSi whip cream canister in freezer to chill.

Now for an easy tip. Turn can upside down and open with a can opener. You should see a runny, opaque coconut milk on top. Pour this off. Scoop out the solidified “cream” at the bottom of the can and transfer to a bowl medium mixing bowl. Set aside.

Bloom gelatin by adding water to a small bowl and sprinkling gelatin over surface. Allow to sit one minute. Place in microwave and heat 20-30 seconds or until mixture comes to a boil (watch it carefully). Remove and stir until gelatin is completely dissolved. Chunks of gelatin will clog the whip cream canister. If you find some gelatin chunks that are not dissolving, just pour the liquefied gelatin through a strainer.

Whisk gelatin, almond extract, vanilla extract and honey into the coconut cream. Add a tablespoon or two of water as needed to achieve a heavy, but pourable, cream consistency.

Pour cream mixture into 1 pint whip cream canister (fill up to fill line, you will have a little leftover). Charge with one Cream N20 (not Soda) charger. Shake vigorously 3-4 times. Remove charger. Place canister in refrigerator on its side and allow to chill for 4-8 hours or preferably overnight.

Once thoroughly chilled, the Coconut Cream Whipped Topping is ready to use. Attach spray nozzle. With nozzle pointed down, shake can 1-2 times and gently pull trigger (you are forcing the contents to the nozzle end of the canister). Store in refrigerator on its side and use within 5 days. I have found that the more you shake the can, the airier the topping becomes and can make it difficult to express.

Happy New Year!


Here we are as the new year is approaching, one last hooray of the holiday season! It’s that time of year when we reflect and set goals for the new year ahead, and pray this year we can keep them! Well we have some great recipes for your big party!! Alcohol infused whipped cream  has always been a hit and lots of fun(from experience) – and super easy. Here are some great recipes to enjoy on top of drinks or on top of anything! Use responsible as always!

* these recipes are for a 1 pint whip cream maker, if you have a half pint cut recipe in half.


Bailey’s Bash

1 pint regular whipping cream

½ teaspoon vanilla

¼ cup powdered sugar

1-½ tablespoons Bailey’s Irish Cream (to taste)

Sour Tis’ Not

1 pint regular whipping cream

½ teaspoon vanilla

¼ cup powdered sugar

1-½ tablespoons Amaretto (to taste)

La Boisson

1 pint regular whipping cream

½ teaspoon vanilla

¼ cup powdered sugar

1-½ tablespoons Cognac (to taste)

Vodka Cranberry Whips It

1 pint regular whipping cream

½ teaspoon vanilla

¼ cup powdered sugar

1 tablespoon cranberry juice

1-½ tablespoons Vodka

if  you are sick of the same old thing, remember,  you can make your own flavored drinks with the whip cream dispensers –  watch this video to learn how. – http://www.youtube.com/watch?v=4heCJERp67U




A Creamright Christmas

The year is coming to its end and Christmas is almost here, The good news is if you still need product we have it! There is still time to get your whipped cream dispensers and soda siphons…which according to Santa are pretty hot items!! Here is our UPS transit times:

Here are some of our hottest items this year!

Perfect gift for the occasional home use whip cream fans! at the low price of $42 – Great for any fan of cooking!VERY HOT ITEM!

This soda siphon made it all way to the pages of The Wall Street Journal, winner in “Best Taste”  – everyone loves great bubbly water –  $89 and this cool gift is yours! Don’t forget to get the CO2 cartridges to go with it to make some sparkling effervescence! VERY HOT ITEM!

We have some recipes for your perfect Christmas desserts, that are absolutely delicious!!

*(all recipes are for a 1 pint whipped cream maker using 1 pint of cream with recipe)

Peppermint whipped cream

  • 1 pint regular whipping cream
  • 6 tablespoons of sugar(or to taste)
  • 1 teaspoon peppermint extract

*Then Garnish with pieces of peppermint

Gingerbread whipped cream

  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger

Eggnog whipped cream

  • 3 ounces egg nog (to taste)
  • 2 tbsp confectionery sugar
  • For garnish: 1 pinch of nutmeg

Thanksgiving Whipped Cream Ideas

With Thanksgiving only two days away, we wanted add some whipped cream recipes that we think go PERFECT with almost every pie on this holiday. Check them out.

-Maple Whipped Cream

1 cup of regular whipping cream  (or to whipper size)

1 teaspoon vanilla

2 tablespoons maple syrup

-Spiced Whipped Cream

1 tsp nutmeg

1 tsp cinnamon

1 cup whipping cream

2 tbsp powdered sugar

-Salty Caramel Whipped Cream 

*I can’t tell you how fabulously delicious this is. My absolute favorite. *

2 cups regular whipping cream

¼ teaspoon salt

1 tablespoon caramel syrup

garnish with caramel sauce


The Bacon-Apple Jack Old Fashioned with Creme Brulee Maple Espuma

I just finished the best drink I’ve had in months.  So good, I have to share!  Made it myself, and you can too.  But it started with another experiment (so learn from my mistake).

My Bacon Infused Vodka Experiment

I have heard about this “Bacon infused vodka” thing for a while, but never tried it till yesterday night.  I fried two pieces of extra thick cut bacon, cut them in half, and added them to my Mosa 1 pint cream whipper, purchased from Creamright.  I added just under a pint of Sobieski vodka, and charged with 2 N2O chargers (shaking between charges for maximum dissolving).  I waited 10 minutes, blew all the gas, opened the cream whipper and waited another 10 minutes, swirling periodically.  I then tasted the vodka, and though it had some bacon flavor (and was cloudy), it didn’t have quite the intensity I was looking for.  I went to the web for help.

Long story short, bacon infused spirits get the main part of the flavor from the bacon FAT, not just the bacon.  So, I screwed up by not pouring in the bacon fat 🙁 but I was still determined.  I added the fat, stirred periodically, and let it all sit overnight.  The next morning I stirred some more, and then (per some insightful bartender’s suggestion) put the whole mixture in the FREEZER.  Two hours later, I retrieved the mix, and removed the fat (frozen and risen to the top), and filtered the mix through a coffee filter.  Much clearer now, yet tinted brown.  Taste?  Very Bacon-y. Yum.

Next time I’ll pour both the bacon & the fat into the Mosa.  I think this will produce the result I want the first time.

The Drink…

I was somewhat starved, yet unwilling to compromise on flavor, so my creative juices flowed.  The result?

The Bacon-Apple Jack Old Fashioned with Creme Brulee Maple Espuma

Espuma Ingredients (Enough for at least 2-3 drinks):

5 Egg Whites
3 TBsp Sugar
1 oz Maple Syrup
Splash Tuaca
Cream Whipper and N2O charger

Mix all ingredients together until sugar has completely dissolved, add to cream whipper and charge with one N2O Charger, shake vigorously.

Old Fashioned Ingredients:

1 Jigger (1.5oz) Bacon Infused Vodka  (see above)
1 Jigger (1.5oz) Laird’s Apple Jack (Bourbon made with apples)
Simple Syrup (to taste, about 3/4 oz to me)
2 Dashes Angostura Bitters

Assembling the drink:

Place a cylindrical rocks glass in the freezer.  In a martini shaker, add all ingredients, and add ample ice, and shake vigorously.  Remove rocks glass from freezer and strain mixture into glass.  Top with Espuma from cream whipper (shake vigorously first), dispense in spiral pattern.  Take a butane torch (or windproof lighter) and flame Espuma in a circular motion (medium pace) until slightly browned.  Sprinkle with ground nutmeg.

Prepare Yourself!

Upon tasting, prepare to be pleasantly overwhelmed with flavor.  First you smell the aroma of nutmeg with a hint of toasted marshmallow, then the bacon flavor mingles especially well with the Applejack. You then notice the hint of vanila from the Tuaca and experience a “just sweet enough” sensation.  This is a flexible drink, as one can choose to savor the bacon-y apple flavor of the drink or quaff the maple toasted marshmallow creamy espuma.  And best of all is to do both simultaneously.

This is one very satisfying drink to write home about.  Despite the high proof nature of the spirits, you really don’t hardly taste the alcohol.  The flavors balance well.  I’d describe the effects of the Bacon Applejack Old Fashioned to be “pleasantly animating.”  I think most people will really like this drink, and it would be great after a fall meal.

The cream whipper proves itself once again as a cutting-edge creative tool for today’s progressive bartender, professional or amateur.  I hope you enjoy my new twist on an Old Fashioned.

-Tony

McWhipped Cream

Yesterday there was that very disturbingly gross picture floating around the internet like wildfire, and a major news magazine site picked it up to better explain that the photo is  –  “Mechanically separated poultry” –  Viva la Chicken McNuggets! Pretty tasty huh?

“because it’s crawling with bacteria, it will be washed with ammonia… Then, because it tastes gross, it will be re flavored artificially. Then, because it is weirdly pink, it will be dyed with artificial color.”

Not only will I never eat a chicken nugget again, I’m pretty sure any chance of wanting strawberry soft serve ice cream in the near future is out of the playing field as well.

But it got me thinking also of other foods we eat without thinking about where or how it was made, food’s we consume  stuffed and packed with chemicals.  So what does this have to do with whipped cream? Simple, what kind of whipped cream are you choosing to consume? If you need any more evidence to why we should be saying goodbye to fake food, take a look at this experiement.

Jonathan fields did a Cool-Whip experiment. Put cool whip in a bowl for 12 days…look at the results – http://www.jonathanfields.com/blog/horrifying-12-day-cool-whip-experiment/ – I think it’s fair to say that it’s time to switch to the real thing. Not a whip cream, that you can literally write on less then 2 weeks later. I think the evidence here is stronger then the argument.

Try a a whip cream dispenser using real ingredients and pharmaceutical grade N2O –   gastronomic pleasures. You won’t be able to write on it less then 2 weeks later. In fact, chances are, it will still be fresh.