Cream and Soda

By Louisa Chu | Published: October 30, 2009

One of the most exciting new things about your Creative Whip is that it’s the first iSi whipper for the home chef that lets you use both cream and soda chargers. You can make whipped cream and carbonated beverages, and that’s just the beginning.

In the excitement of playing with your latest kitchen tool, you might get your cream and soda chargers mixed up but it’s easy to tell them apart. iSi has conveniently color coded them for you. Cream chargers are silver-tinted (although they look more purplish-pink to me) while soda chargers are gold-tinted.

So what makes them different? Cream (N20) chargers create a creamy mouthfeel which makes them the perfect choice for whipped creams, foams, sauces, desserts, and the majority of your whipping needs. Soda (CO2) chargers are for carbonating only but the right choice for tempura batter, drinks, and garnishes where you want to create fizzy bubbles.

And remember, iSi chargers are made of high-quality steel so they’re 100% recyclable. Plus they never expire so it’s a good idea to keep a few spare boxes on-hand and ready for your next culinary inspiration.

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Cheese Wizard

By Louisa Chu | Published: October 29, 2009

Top Chef’s inventive Richard Blais makes his own “Cheese Wizard” and serves it from one of many iSi whippers at Flip Burger Boutique in Atlanta. The Philly burger “wit whiz” – as the sandwich that inspired it is ordered in Philadelphia – can be found on the menu filled with unique creations.

The original Cheez Whiz out of a jar is a cousin to Easy Cheese sprayed out of a can. While our tastes have mostly outgrown processed foods we have not outgrown the fun. Richard shared his recipe via a Twitter DM (private direct message) for his Cheese Wizard served at Flip.

CHEESE WIZARD by Chef Richard Blais

Ingredients for 1 pint Creative Whip:
200 grams whole milk
100 grams Velveeta
100 grams white cheddar
3 drops roast beef extract

Procedure:
Heat milk to a bare simmer. Add Velveeta and cheddar. Stir until melted. Strain. Cool. Pour into a 1 pint Creative Whip. Charge with 3 cream chargers. Shake 3 to 5 times. Test consistency. Serve on your own Philly sandwich inspired burger!

Note:
You can also use your favorite real cheese in a Mornay sauce (just a fancy name for cheese sauce). Just let it chill before you pour it into your iSi Creative Whip. Charge with one cream charger. Shake three to five times. Test its consistency. Serve on burgers or baked potatoes, steamed broccoli or roasted cauliflower, toasted baguette slices or just plain crackers.

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Traditional Sweetened Whipped Cream

By Judiaann Woo | Published: October 28, 2009

Whipped Cream Sundae
You're just seconds away from clouds of pure deliciousness.
Nothing beats the flavor and freshness of real whipped cream.

Ingredients for 1 pint Creative Whip:
1 pint (2 cups) chilled heavy cream
2 tablespoons powdered sugar*
1 teaspoons vanilla extract (optional)

Procedure:
Add sugar and vanilla extract to heavy cream and swirl or stir to dissolve completely. Screw on one iSi cream charger and shake 3 to 5 times, depending on desired consistency. Use immediately or refrigerate for up to 10 days until needed.

Note: Granulated sugar can be substituted. However, with all granular sweeteners, make sure to stir until the sweetener is completely dissolved into the cream before pouring in the whipper. Other natural sweeteners, artificial sweeteners, flavored syrups or liqueurs can used as well. Sweeten to taste.

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White Chocolate Mocha Mousse

By Judiaann Woo | Published: October 28, 2009


White Mocha Mousse
Ingredients for a 1 pint iSi Creative Whip:
150 gr white chocolate, finely chopped
250 ml heavy cream
100 ml milk
3 tablespoons coarsely ground coffee beans
Creme de Cacao to taste

Preparation:
Mix coffee with half the cream and refrigerate for at least six hours or overnight. In a microwave-safe bowl, warm remaining cream and milk until hot but not boiling. Add chopped white chocolate and stir to melt. If needed, heat mixture for a few additional seconds in the microwave until all the chocolate is melted. Add coffee-infused cream, Creme de Cacao to taste, and stain through a fine mesh sieve. Pour into a 1 pint iSi Creative Whip and chill for at least 2 hours. Screw on one iSi cream charger and shake vigorously before serving.

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Carbonated Fruits & Vegetables 101

By Louisa Chu | Published: October 27, 2009

carbonated raspberriesPhoto courtesy of V. Wasik/StarChefs.com

Did you know you can use your iSi Creative Whip to carbonate fruit and vegetables? What's that, you ask? Imagine orange segments, watermelon chunks, strawberries, raspberries, grapes, cherry tomatoes, or even cucumber slices in which all the juice is fizzy. Why carbonate? Think of the difference between a glass of still water and soda water on your tastebuds. Plus it's really, really fun!

Pick fresh, juicy seasonal fruits and vegetables. Fruits with high water content work best. This fall and winter, in addition to juicy pears and Concord grapes, try pomegranate seeds and ripe persimmons too.

Peel your fruit or veg as needed, cut into bite-sized pieces, or with pomegranates, remove the seeds.

Fill your Creative Whip bottle. Screw on the head.

Screw on one iSi soda charger.

Rotate the bottle around a bit to tumble the contents around a bit. Chill overnight to carbonate.

When you're ready to serve, press the lever down to release all the gas from the bottle. Now you can unscrew the head.

Serve your fizzy fruit or veg immediately. This makes a for simple but fun salad or garnish or drop into festive cocktails for an unexpected little surprise.

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Enter to win your very own WHIP ME t-shirt!

By Judiaann Woo | Published: October 27, 2009

iSi Noth America Whip Me t-shirt
We'd love to hear from you. Share your own recipes and iSi Creative Whip experiences with us and enter to win your very own saucy little WHIP ME tee (they fit great and we have both men's and ladies styles). At the end of each month, we'll pick a lucky winner and post their entry online... because we believe creativity is worth sharing. Email us at customerservice@isinorthamerica.com. We look forward to hearing from you!

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Tempura Batter 101

By Louisa Chu | Published: October 27, 2009

In Japan, tempura masters train as apprentices for years before they’re allowed to make the batter, much less dip and fry the freshest ingredients until they’re golden and crisp.

The trick to great tempura is keeping the batter chilled and carbonated, both which create a final dish that’s delicate, crisp, and not doughy.

With your iSi Creative Whip, you’ll make tempura like a master in no time.

Tip: Use fine sea salt which dissolves more quickly. Rice flour (found in Asian supermarkets) produces an even crunchier bite but all-purpose flour works just fine too. Replace part or all the water with vodka which evaporates even faster in the hot oil, producing an even crunchier crust.


Ingredients for a 1 pint Creative Whip:
1 cup cold water or chilled vodka
1 cup all-purose or rice flour
1/4 teaspoon salt

Preparation:
Pour water into a large bowl. In another bowl whisk together flour and salt. Sprinkle flour mixture over water then barely whisk the batter. There will be lumps.

Strain through a fine mesh sieve.

Pour the smooth batter into your iSi Creative Whip.

Screw on one iSi soda charger – not the silver cream charger – but a gold soda charger. Shake vigorously about 5 times.

Test your batter. It should look like fizzy, soft whipped cream. Dip lightly floured pieces of seafood, veggies – like the green beans in the photo above – or seasonal wild mushrooms immediately or you can let the batter chill in your fridge until you’re ready to fry.

To serve, preheat oil to 375°F and fry battered pieces until light golden. Sprinkle with salt while still hot and serve immediately with or without a dipping sauce.

Your finished tempura dishes will be light and crisp enough to challenge even a tempura master chef!

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Maple Whipped Cream

By Judiaann Woo | Published: October 27, 2009

Screen shot 2009-09-13 at 1.11.55 PM

Try this easy maple whipped cream on pumpkin pie, morning pancakes and waffles, or as deliciously melting treat on hot oatmeal.

Ingredients for a 1 pint Creative Whip:
1 pint (2 cups) chilled heavy cream
2 to 3 tablespoons pure maple syrup*

Preparation:
Pour cream and maple syrup in a 1 pint iSi Creative Whip. Screw on one iSi cream charge and shake 3 to 5 times until desired consistency is reached. Serve immediately or store up to 10 days in the refrigerator.

*Note: Any flavored syrup, sweetened to taste, can be substituted.

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1, 2, 3, Ready, Set, Whipped Cream!

By Judiaann Woo | Published: October 27, 2009


Whipped Cream 1-2-3
No more excuses. You’re just seconds away from light, fluffy whipped cream!

1. Pour in ingredients to fill line as indicated on the outside of the bottle.
2. Screw on one iSi cream charger and shake vigorously 4 to 5 times.
3. Point decorator tip straight down and press lever to dispense.

It’s that fast. It’s that easy.

Best of all, when you make whipped cream yourself you get to control what kind of cream you use (may we suggest a nice local or organic variety) and what kind and how much sweetener to use. Heck, you can even go carb-free and use an artificial sweeterner or be like our European friends and skip the sweetener all together. You can even add flavored extracts or syrups or even a drop of food color for a fun variation on the classic.

Whatever you decide, it’s sure to be delicious and fresh every single time.

Traditional Whipped Cream Recipe
Whipped Cream Variations

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Dream It Up — Whip It Up!

By Judiaann Woo | Published: October 27, 2009


iSi Cooking Cookbook
An endless variety of sweet and savory dishes can be made with the iSi Creative Whip. Simply,

1) Pick a flavor. It can be a single flavor or several combined.

2) Choose a preparation. The iSi Creative Whip is perfect for cold sauces, light desserts, airy batters, flavorful foams, creamy dips and toppings, and even fizzy refreshments and garnishes. Combine strained ingredients and a stabilizer. Charge with an iSi cream charger for creamy results or an iSi soda charger to carbonate.

3) Choose a consistency. Consistency is controlled by the amount and type of stabilizer. It can be firm like a mousse, creamy like a dip, liquid like a sauce, or fizzy from carbonation. Common stabilizers include heavy cream, gelatin, egg whites, or a starch. Our cookbook is a great place to start, but you’ll soon see that the possibilities are endless.

Check our Recipes & Ideas section and get inspired today!

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