The best waffle recipes tend to involve separating eggs, whipping the egg whites into soft peaks, then folding them carefully into the batter – but your iSi Creative Whip does all that for you.
Read More
Flat as a pancake? Thanks to your iSi Creative Whip, more like fluffy as a pancake. Read More
How to Make Homemade Carbonated Drinks & CocktailsMake your own refreshing, natural, and always bubbly carbonated beverages at home with your iSi Creative Whip – and far more than just sparkling water. It’s all about freshness and taste. Carbonation adds zing and zip, lightening flavors on the palate. Read More
Photo 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.
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!
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
Guide to Perfect Homemade MayonnaiseMaking your own mayonnaise is one of the most magical things you can do in your kitchen. You transform common ingredients into a legendary, luscious sauce – and it is in fact a cold sauce. Homemade mayo transcends store-bought. It’s great on sandwiches as well as with chilled seafood at an elegant dinner party. Read More
Welcome to Whipped Cream 101 where you’ll learn the simple steps to make whipped cream in seconds.
Why use a cream whipper? Well, does this sound familiar to you? You’ve got a few friends over for dinner. Ready for dessert, you excuse yourself from the table and head into the kitchen, a helpful friend in tow. You take the bowl, whisk, and cream out of the fridge, where you had to make room so they could chill. While your friend helps tidy, you start whipping. All conversation stops because of the loud, ear-ringing clatter of whisk against bowl. Bits of cream splatter on to your “Dry Clean Only” sweater. Your whisking arm sorely reminds you to get to the gym more often.
With a cream whipper, you made your whipped cream before dinner – maybe even the day before. You and your friend grab dessert, coffee, and whipped cream then re-join the party. Plus, with a cream whipper you make five times more whipped cream than you can by hand! And it’s fun – really fun.
Let’s get started. First the cream. You can use any kind of heavy whipping cream. I like the heavy whipping cream from Country Dairy at my Whole Foods Market because of its lovely taste and texture. Plus it’s nothing but cream – no thickeners – and from a relatively local family farm in Michigan.
Then add any sweeteners and flavorings. Again, use whatever you want: cane sugar, Splenda, stevia, honey, agave, maple syrup, or flavored syrups. Just make sure any sweetener is completely dissolved. I usually don’t add any sweetener because I find the taste of cream sweet enough, especially when topping a rich drink or dessert.
Pour cream into bottle, filling only up to the max fill line etched on the outside of the bottle.
Screw one iSi cream charger.
Shake vigorously 3 to 5 times.
Test the consistency. Hold the bottle with the tip pointed straight down and press the lever to dispense.
Whipped cream!
Store the rest of your whipped cream in the refrigerator with the bottle upright or on its side. Remove the decorative tip and wash it by hand, using the little cleaning brush included. Remember to recycle your charger and cream container. Your whipped cream will keep fresh and fluffy up to 10 days in the bottle!
In a Pickle: CO2 vs. N2O for Fry Batters – Fried Pickle Recipes
Crispy. Sweet. Sour and a little salty. And…warm?! Yes friends, a good fried pickle is certainly something to love. At Flip Burger Boutique found in Atlanta, GA and Birmingham, AL, fried pickles are one of the most popular items on the menu. The secret to their success? Chef Andrew Nix of Flip tells all in the Birmingham News blog post, utilizing an iSi Creative Whip to create his vodka-tempura batter. The result is a lighter and crisper fried pickle – no soggy or greasy gherkin found here! While Chef Nix prefers to create his batter with an iSi cream charger, other chefs go for the soda charger.  Naturally, we had to test it both ways:
Fairly simple in execution, there are the basic rules to remember: Don’t overmix your tempura batter and keep in mind basic frying 101 rules (keep the heat consistent)!
The results? Yes, there are some differences in the batter, but the differences were subtle. The batch made with the soda charger produced an especially light and airy tempura batter that tasted almost grease-free. However the batch made with the cream charger seemed a bit heavier, producing a grainier, more bread-like texture.
Which do you prefer? Either way, these babies will put a smile on your face. After all, who doesn’t love a good fried pickle?
FLIP BURGER’S FRIED PICKLES RECIPE
Ingredients for tempura batter:
1 cup all-purpose flour
1 cup rice flour
1 cup light beer
¾ cup vodka
¼ cup water
1 teaspoon honey
Combine all-purpose flour and rice flour together in mixing bowl and slowly add in liquid ingredients. Pour into a 1-pint iSi Creative Whip and screw on an iSi soda or iSi cream charger. Shake and let stand 10 minutes.
Ingredients for fried pickles:
1 cup bread and butter pickles, sliced thinly (about ¼ inch)
1 cup all-purpose flour
1 cup tempura batter (see recipe above)
1 teaspoon dill, minced
salt and pepper, to taste
Place pickles into mixing bowl, straining first. Toss pickles into all-purpose flour, shake off excess flour and place in clean, mixing bowl. Spray tempura batter lightly on pickles and toss until thoroughly covered. Shake off excess tempura batter and drop into fryer set at 325F. Fry until golden brown and crisp.
To serve:
Once pickles are done, place pickles into clean mixing bowl (you can line it with a paper towel to help absorb excess grease) and season with salt and pepper. Add dill while pickles are still hot.
Post by Bao Ong
Photos courtesy of Tom Henning