Find yourself with too much of a good thing this summer? Perhaps that giant tuft of basil is turning a little brown or those five pounds of cherries are developing some spots. But they’re on sale now and it’s the height of the season!
At iSi, we say, if you can’t cook with it, drink with it! Beverages nowadays are astounding: you can find every type of flavor, ones with sugars and without, electrolytes, carbonation – you name it, it’s out there. Why not try something on your own? This summer, we challenge you to drink outside the box.
This summer, try a variation on one of Kathy Casey’s recipes, created by the clever folks at Food52, providing a delicious use for those fresh cherries and basil.
Cherry and Thai Basil Soda by Food52
Ingredients for 1 pint Whipper
1 Bunch Thai Basil
500 ml cold water, then 800 ml cold water
1/2 pint cherries, sliced and halved
1/4 cup white sugar, to taste
The night before: remove the basil leaves from the stems and wash well. Discard any brown/wilted leaves. Add the leaves to the 500mL cold water and muddle/bruise with a wooden spoon or muddler. Refrigerate overnight.
Once the cherries are rinsed, stemmed, and halved, add to the 800mL water and boil for about 45 minutes. When the cherries are boiled and have lost most of their color, taste the juice and add sugar, about 1/4 cup, if necessary. Filter the juice through a strainer; be sure to remove any pulpy bits (a fine sieve or gold coffee filter is best). You want the juice as clear as possible. Press out any remaining juice from the cherries.
Once the fruit juice is cool, strain the basil-infused water into the cherry juice. Pour the juice into your pre-chilled iSi whipper, screw on one to two iSi soda chargers (however carbonated you’d like!) and shake well. Refrigerate overnight. Serve immediately and very chilled.
Note: You can use the Gourmet Whip Plus or Creative Whip for the above applications. You could even blend the juices and add in carbonated water using our iSi Soda Siphon.
Or how about something slightly more adult? Kathy Casey of The Liquid Kitchen shows you how to make a delicate and light cocktail incorporating lemon, mint and a touch of local honey using our iSi Gourmet Whip PLUS. A perfect summer porch drink!
Photo by Food52
We love finding a “one size fits all”. It so rarely happens anymore, but such a thrill when it does! We like to think of our whipped cream as such. Its applications are endless: topping off a root beer float or fruit compote, even an after dinner pie and coffee, the list goes on and on. Some of our personal favorites show off whipped cream as the star: a key component in a strawberry shortcake or even as a filling in donuts, a specialty of ours we showed off at the Housewares show earlier this year.
We’ve made it incredibly easy to make whipped cream yourself at home. Using our iSi Gourmet Whip PLUS you can create any flavor of whipped cream you want. Plus, it’s dishwasher safe and we include a variety of decorator tips to satisfy any creative whim. A bonus? The cream can stay fresh for up to 10 days with fresh ingredients and storage in the refrigerator AND yields up to five times what you put into the whipper. Additionally, you can use our iSi Cream Profi Whip PLUS which was practically built to serve whipped cream. Perhaps you’ve seen them in use at your local coffee shop.
The versatility of whipped cream is another reason why we love it so much. You can make it lowfat if you wish, and you can flavor it about a zillion different ways (sugars, syrups, powders) – which is just how we served our donut holes at the 2012 Home and Housewares Show. Using our stainless steel injector needles, we were able to add an organic chocolate powder and inject freshly made donuts with homemade whipped creams, right on the spot. For us, it just doesn’t get any better than that.
Fresh Whipped Cream
Ingredients for 1 Pint Whipper
14 oz. chilled heavy cream
2 oz. flavoring syrup
Pour heavy cream and syrup into the iSi whipper, screw in 1 iSi cream charger and shake vigorously 4-5 times.
Dispense fresh whipped cream over sliced strawberries or in a shortcake. You can also use as a filling or a topper.
Sun Tea. Mojitos. Lemonade. It’s what we have on our mind today as the Summer Solstice hit just this past week. But as always, we are always thinking of ways to make them well…. just a wee bit better.
We need flavor. We need versatility. We don’t like limitations and we believe in endless possibilities. Enter rapid infusion. What we call “Performance under Pressure”. Simply place any porous flavoring ingredient—lemon zest, fresh herbs, cocoa nibs, chilies, etc. in the iSi Gourmet Whip PLUS , fill with a liquid such as olive oil, vinegar, water or spirits, and charge it with an iSi cream charger – and bingo! Now at your fingertips, instantly create cold or warm infusions, which would otherwise take weeks or sacrifice flavor. Your good ‘ole Gourmet Whip PLUS is the ultimate solution for securing flavor and ensuring versatility and consistency.
In the video below, check out John Pomeroy, Purity Vodka Brand Ambassador, as he demonstrates the rapid infusion technique using one of our favorite infusible spirits: Purity Vodka.
Purity Pineapple Rain:
Ingredients for 1/2 Liter Whipper
Fresh cubed pineapple
2 oz Purity vodka
1 oz simple syrup
2 oz soda water
Place two ounces of fresh cubed pineapple into a 0.5L iSi Gourmet Whip PLUS with 2oz Purity Vodka (iSi recommends using the highest quality vodka for this recipe) . Charge with two iSi Cream Chargers, swirl and then let sit for two minutes. Rapidly release the gas by venting in an upright position, and allow to sit until bubbling subsides. Strain into a highball glass filled with ice. Add simple syrup and top with soda. Garnish with the Purity-infused pineapple cubes and a pineapple leaf.
Lemon Thyme infused olive oil. Cherry flavored vodka. Mango water. From something as simple as flavored olive oils to infused cocktails, the possibilities are endless. Especially during these hot summer months, the addition of fresh fruit or herb flavors in beverages are delightfully crisp, refreshing and flavorful.
So, what will you infuse today? Tell us about your infusion creations in the comments section below.
We here at iSi are all about innovation. We love to find the extraordinary in an otherwise ordinary recipe. But come the summer months, especially Memorial Day weekend, we love nothing more than to toss off our aprons, get out of the kitchen and kick back with a burger and beer just like everyone else.
Well, why can’t we have both? After all, there’s a reason ketchup and mustard make a lethal combination, the ultimate definite of umami. Mustard, that tang is unmistakable and at the end of the day, nothing binds those flavors together better than an old fashioned mayonnaise. With cheese on top, please.
With all respect to these flavors, this Memorial Day, we politely encourage you to ditch the old plastic containers of condiments, and add a little DIY twist.
Our recipe for Mustard Sauce gives not only a fabulous depth of flavor but a creamy mouthfeel with the addition of heavy cream. You can also choose to take it up a notch with a bit of a veal stock reduction, for an added wow effect.
What about mayonnaise – served warm? It’s one way to ensure your burger is served piping hot. Ours calls for two different oils and a dash of mustard. In addition, our classic gorgonzola mousse, or Chef Richard Blais’ recipe for Cheese Wizard are two ways to evenly distribute a cheese flavor, without the messy melting or seizing problem.
If you’re feeling a bit more adventurous or have some prep time, why not a wasabi or avocado espuma?
Ingredients for 1 Liter Whipper
640 ml water
200 ml heavy cream
40 g Dijon mustard
6 g mustard powder
125 ml veal reduction ( optional)
100 ml veal stock
50 g butter
1 tbsp flour
For the veal reduction: Melt butter, add flour and cook over high heat for a few minutes. Whisk in veal stock and simmer for 10 minutes.
For the sauce: Bring all ingredients, including the reduction, to a boil and strain into a 1 L iSi whipper. Screw on two iSi cream chargers and shake vigorously after each one. You can serve this immediately warm or refrigerate.
Ingredients for 1 Liter Whipper
10 eggs (room temperature)
400 ml sunflower seed oil
100 ml olive oil
1 tsp mustard (medium hot)
2-3 tbsp white wine vinegar
salt, sugar, white pepper, lemon juice to taste
Whisk eggs and mustard into a large bowl. Combine oils and add in drop by drop, then whisk in a steady trickle into egg mixture. Season to taste with vinegar, salt, sugar, white pepper and lemon juice.
Strain sauce through the iSi funnel and pour into a 1 L iSi whipper. Screw on two iSi cream chargers and shake vigorously after each one. Allow mixture to settle for fifteen minutes prior to serving and store in warm water bath in a bowl to keep warm. Refrigerate after use.
Note: You may also add pureed garlic to make a warm aioli sauce.
Cheese Wizard by Chef Richard Blais
Ingredients for 1 pint Whipper
200 grams whole milk
100 grams Velveeta
100 grams white cheddar
3 drops roast beef extract
Heat milk to a bare simmer. Add Velveeta and cheddar. Stir until melted. Strain. Cool. Pour into a 1 pint iSi whipper. Charge with 3 cream chargers. Shake 3 to 5 times. Test consistency. Serve on your own Philly sandwich inspired burger!
Note: You can use the Gourmet Whip Plus, Cream Profi Whip Plus or Creative Whip for the above applications.
Photo by Amusing Planet
Have you had your first spring pea dish yet? What about young asparagus? Spring is most definitely here, and while you may think this season is for delicate flavors alone, think again. It’s rather simple to achieve a dish full of robust flavors without the heaviness that winter dishes can provide. Which brings us to one of our favorites: Thai curry.
Curry is a bold flavor. Even better? It’s fast and extremely versatile. So often we believe we can only get curries for $7.95 at our local Thai restaurant. But why bother when it is achieved in only a few simple steps at home? In our recipe below, we’ve also added some gelatine powder and xanthan gum for added texture and thicker consistency, as sometimes a curry sauce can look and taste more like a soup. You may feel like you’re cooking with the molecular gastronomists at New York’s WD-50 or Chicago’s Alinea, but fear not! This dish pairs wonderfully with just about everything: proteins (chicken, fish, tofu) and vegetables alike. With the added benefit of the iSi whipper, you achieve a beautiful foam that makes the dish even more fun to eat. It’s almost like biting into edible bubble wrap, bursting with the sweet, spicy and sour flavors of your favorite curry.
Red Thai Curry
Ingredients for 1 pint Whipper
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
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 0.5 L iSi whipper. Screw on two iSi cream chargers and shake vigorously after each one. Pair with your favorite protein and/or vegetables and garnish with lime zest.
Note: You can use the Gourmet Whip Plus, Cream Profi Whip Plus or Creative Whip for this application.
Post and photo by Bao Ong
Welcome to our new home at the International Home + Housewares Show 2012!
You may have seen our booth last year, which was nice, but our new glowing counter looks like we’ve landed the Starship iSi in the middle of McCormick Place in Chicago—and that’s kind of how it feels too. With demos and tastings of futuristic-sounding food and drink—like microwave chocolate sponge cake with peanut butter chips, carbonated grape, and whipped cream (below)—it might seem like we’re back from the future, but it’s just our easy take on a classic PB & J with milk, any kid’s favorite after-school snack.
For a little more grown up tastes, we also served “Virgin Mary” infused celery sticks with blue cheese wiz (below). The celery sticks show off the new Rapid Infusion Technique, which you may have seen in the New York Times as Bloody Mary celery sticks.
Our hot, new, most coveted item at the show is hands down the Flex-it Mini Measuring Cup (below).
But our personal favorite at the show is meeting friends, old and new, and showing what you can easily do at home too. We’ve been so busy that we were only able to catch most of our show team together for a quick “class photo” — and yes, that’s Rick Agresta, whom you met last year! If you’re coming to the show, please stop by our booth—we’re in our usual spot (#S1224). If you did, please let us know what you thought in the comments below—and on Facebook. Thanks!
Late winter. How many of us are still craving stews and pot roasts? With this unusually warm “winter” we’ve been having, and our daffodils already peeking through the ground cover, we can’t help but wonder if spring is right around the corner. It has us thinking about spring fruit and produce more than ever, to just hurry up and get here!
Call us impatient, but we know we’re still stuck with winter’s produce in the meantime. Maybe some lovely blood oranges or kiwis, pink and red grapefruits, even an Anjou pear or two! With that, we’ve come up with this delicious, yet versatile vanilla yogurt cream, which works well for every season — even those that are confused (and shall remain nameless, you Winter of 2012)!
Vanilla Yogurt Cream
Ingredients for 1 pint Creative Whip
2 cups vanilla yogurt
2 cups heavy cream
1 tbsp confectioners sugar
pinch vanilla seeds (from the bean), optional
Mix all ingredients until the sugar is completely dissolved and pour into a 1 pint iSi Creative Whip and screw on 2 iSi cream chargers and shake vigorously after each charge. Chill for at least 30 minutes. To serve, this versatile cream pairs well with any meal: dollop on top of seasonal fresh fruit, oatmeal or pancakes for breakfast, lamb shanks or lobster for dinner and chocolate or poached apples for dessert, just to name a few.
Note: You can substitute or add to the vanilla for any kind of additional flavoring, such as a touch of lemon or orange oil, based on your dish. Really anything pairs fabulously with this cream.
Photo adapted from A Series of Kitchen Experiments
There are certain flavors that find their way into the kitchen during the holidays. We utter the words “pumpkin and cranberry” quite often, “fruit cake” and probably “eggnog” less often. Rich, creamy and custard-like, it’s a real shame that eggnog is rarely consumed outside of the holidays.
So it’s only natural that we got to thinking about “egg-and-grog” or “nog” (Old English word for strong beer or “noggin”) and its various forms. So much so that we recently took the iSi Creative Whip for a spin to see what we could do to make it even more memorable. The only question: homemade or store-bought? We wondered which gave us better results? Let the battle begin!
The skinny (we love irony!): homemade eggnog trumps store-bought. Why?
- - The taste is absolutely superior: the richness of the cream and warmth of the bourbon are traits the store-bought versions lacked by a mile.
- - The texture is pure velvet.
- - The volume, when whipped, surpassed that of the store-bought versions. While the store-bought eggnog had a lighter texture initially than the homemade version, it did not maintain its volume.
As for the downsides regarding the homemade version, time and labor are the obvious factors. The homemade eggnog involves a bunch (separating the eggs, mixing and measuring, just to name a few) and unfortunately the shelf life is shorter thanks to no preservatives. At least by using the whipper, you save yourself some time and effort by whipping the egg whites right in the base unlike the traditional approach that calls for whipping the whites separately only to be folded back in later just before serving.
But while you could debate the time versus money spent, just think about how often you tipple with eggnog. Why not give it a whirl and whip some up?
CREAMY DELICIOUS HOMEMADE EGGNOG*
Ingredients for 1 pint Creative Whip
6 large eggs, separated**
1 cup superfine sugar
2 cups whole milk
3 cups heavy cream
½ cup bourbon, such as Maker’s Mark
Freshly whipped cream (optional)
Freshly grated nutmeg, for garnish
In large mixing bowl, beat egg yolks until thick in consistency and pale in color. Slowly beat in sugar. Whisk in egg whites, then milk. Stir in two cups heavy cream, then bourbon. Pour 2 cups of the mixture, reserving the rest, into a 1 pint iSi Creative Whip and screw on 1 iSi cream charger and shake vigorously. Chill for at least 30 minutes. To serve, dispense into cups or mugs and top with whipped cream if desired with a sprinkle of freshly grated nutmeg. If mixture seems a bit thick, add a little more cream to reach desired consistency, utilizing that third cup of cream.
Note: You can refrigerate unwhipped egg yolk mixture up to one day in a sealed container or up to 5 days charged in the whipper.
**Since the egg yolks and whites are raw in this recipe, be careful about serving this recipe to pregnant women, small children, the elderly, and anyone with health issues.
* recipe adapted from December 2008 issue of Martha Stewart Living
Post and photo of eggnog by Bao Ong
Additional photo adapted from Christmas Vacation
How do we know it’s fall? You can smell it for sure: the scent of just-fallen leaves, the smoky aroma from a nearby chimney… Then there’s the deep aroma of rich fall foods you’ve secretly been waiting to eat since summer, like short ribs braising in red wine, a roast chicken. Maybe there’s a pecan pie in there. The list truly is endless.
While you may be craving some of the more serious comfort foods for dinner & dessert, let’s consider breakfast for a moment. How about a hot bowl of steel-cut oatmeal? Bland maybe, boring never, especially if you consider it a blank canvas for any sort of accoutrement you may wish. Our team here at iSi suggests adding another delectable touch with a dollop of cinnamon cream. Not only does this cinnamon cream recipe below pair well with the nutty flavor of the oats, there’s a touch of sweetness that’s perfect with any fruits you may wish to add. Plus it adds a dose of decadence that provides additional texture and a richer mouthfeel. Go ahead, those colder mornings give you the perfect excuse.
Ingredients for 1 pint Creative Whip
2 cups chilled heavy cream
1/4 cup Monin cinnamon syrup
Pour heavy cream and syrup into a 1 pint iSi Creative Whip. Screw on one iSi cream charger and shake vigorously 3 to 5 times, depending on desired consistency. Use immediately or refrigerate for up to 10 days until needed.
While we’ve paired this cream with a bowl of steel-cut oatmeal topped with fruit and nuts, it’s a very versatile recipe and pairs well with just about anything. Try it on your hot chocolate, your morning stack of pancakes, or on a slice of well-deserved pecan pie.