I remember walking into a Starbucks coffee shop a while back and watching one of the counter people make my coffee and asked if I wanted some fresh whipped cream. I was in a bit of a rush that day and being in the foodservice industry, I know it takes some time to whisk up some “al a minute” heavy cream. I politely declined and mentioned that I was a bit behind that morning. She lifted up an iSi whipper and foamed it right on top of my venti, no-fat, cafe latte, no ice, blah, blah, blah conconction. Before I knew it, I was on my daily caffeine intake and making up ground quickly. I walked into work and ordered my first iSi Whipper that day.
Products and Accessories (Professional)
A professional and the most basic tool for coffee shops and cafés. For the easy preparation of fresh whipped cream and many other cold applications.
8 grams of NO2
8 grams of CO2
Dave Arnold posted a great, new technique: pressure infusion using a conventional iSi whipper. The whipper has been around for decades, and years a go Ferran Adrià pioneered it’s use for espumas. But no one had thought of utilizing the whipper for infusions – until August 11th when Dave Arnold of Cooking issues posted the results of his experiments in “Infusion Profusion: Game-Changing Fast ‘N Cheap Technique”.
- Strain contents thoroughly. This prevents any particles from clogging the valves.
- Remove charger after shaking and prior to dispensing or storing. This will ensure that no gas escapes.
- Follow filling guidelines printed on bottle exteriors. Do not overfill.
- When dispensing, hold the bottle upside down with the decorator tip pointed straight downward. Holding the bottle horizontally does not allow for proper gas pressure to dispense properly.
- Count your shakes, don’t over-shake. This will guarantee consistent results.
- Gelled espuma bases will foam much lighter if softened slightly before filling the whipper.
- To get the most out of your charge, for the pint size Gourmet Whip, use one to two chargers maximum. For recipes containing cream, use only one. For the quart size, use two to three chargers maximum. For recipes containing cream, use only two.