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
How to Make Homemade Carbonated Drinks & Cocktails
Photo courtesy of V. Wasik/
Strain through a fine mesh sieve.
Pour the smooth batter into your iSi Creative Whip.
Screw on one iSi 
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.
Guide to Perfect Homemade Mayonnaise
Our Gourmet Curry: Give it a Thai
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
Procedure:
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