Enter to win your very own 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!
Tempura Batter 101
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.
Tempura Batter Recipe
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!
Maple Whipped Cream
Try this easy maple whipped cream on pumpkin pie, morning pancakes and waffles, or as deliciously melting treat on hot oatmeal.
Maple Whipped Cream Recipe
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.
1, 2, 3, Ready, Set, Whipped Cream!
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.
Dream It Up — Whip It Up!
Ideas & Recipes for the iSi Creative Whip
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!
Sugar & Whips! An evening of sweet creations and strong libations
iSi Creative Whip Launches in New York City
On May 21, 2009, iSi North America threw a festive bash in New York City, suggestively and appropriately titled Sugar & Whips, to celebrate the official launch of the brand new iSi Creative Whip. Held at the Astor Center in partnership with CitySearch.com, the event featured sumptuous desserts, all made using an iSi whipper, by NYC’s hottest pastry chefs including Dominique Ansel of Daniel, Heather Bertinetti of Convivio, Alto, and Marea, Johnny Iuzzini of Jean Georges, Michael Laiskonis of Le Bernardin, Robert Truitt of Corton, and Nancy Olson of Gramercy Tavern, with a signature carbonated cocktail by David Arnold of The French Culinary Institute.
In addition to sweet offerings and sparkling refreshments, guests sampled savory creations made using the new iSi Creative Whip and were entertained with a musical interlude by 7-foot tall pastry chef Martin Howard moonlighting as Chocolatina, “Queen of the Dessert.” With over 60 members of the media in attendance from outlets including Food & Wine, Martha Stewart Living, Food Arts, Rachel Ray, StarChefs.com, and many more, Sugar & Whips was a wild success, already sparking editorial coverage for the new iSi whipper. After the Press Preview and VIP party, the Astor Center opened its doors to a sold-out crowd of 150 paid attendees.
Guests were dazzled by the creative possibilities of the iSi System with chef tastings which included: marinated summer strawberries with vanilla bavoise and yuzu foam by Chef Ansel; rhubarb shortcake by Chef Olson; lemon sgroppino by Chef Bertinetti; olive oil financier with balsamic vinegar ice cream, strawberry foam, and pistachios by Chef Laiskonis (pictured above); coconut mousse, black sesame cake, sesame oil, with raspberry meringue and foam by Chef Truitt, and warm green tea cake with hibiscus poached rhubarb and Sicilian pistachios by Chef Iuzzini.
The iSi Creative Whip, designed specifically for home chefs, introduces the latest in a full line of high-quality products for professionals and consumers. The versatility and multifunctional applications of the Creative Whip enables it to effectively replace the need for any other kitchen appliance designed to whip.
Visit iSi North America on Flickr to see all the fun photos from the night.
More posts and photos from the event…
The Feedbag
Serious Eats
Cooking Issues
How do you say iSi?
So how do you Pronounce iSi? It’s easy, literally!
If you watch Top Chef you’ve seen our whippers in action and heard cheftestants, like current season’s Michael Voltaggio, say iSi the way we generally do in the U.S., by spelling it out, EYE-ESS-EYE. But EEE-see is correct too so you take your pick.
In Austria, where the company was founded nearly 200 years ago, iSi is pronounced just like “easy,” which I have to say I think fits. Back in 1811 Vienna, iSi began business by carbonating water, a tradition continued today as the world’s largest manufacturer of soda siphons as well as cream whippers and their respective chargers. Today our siphons and whippers can be found in top chefs’ restaurant and home kitchens around the world.
The iSi Creative Whip represents the next generation as the first multifunctional whipper designed specifically for the home chef. Not only can you use iSi cream chargers for sweet and savory dishes, but you can use iSi soda chargers too to create carbonated garnishes like fizzy seasonal fruit.
However you say iSi, it is easy and exciting.
Strawberry Yogurt Mousse
Make this flavorful fruit mousse with whatever flavor fruit syrup or puree you have on hand. To make your own puree at home, simply blend fresh or thawed frozen fruit until smooth and strain out any seeds or pulp before using.
Strawberry Yogurt Mousse Recipe
Ingredients for 1 pint iSi Creative Whip:
3/4 cup plain yogurt
3/4 cup chilled heavy cream
5 tablespoons Monin strawberry syrup*
Preparation:
Combine all ingredients and mix until smooth. Pour into a 1 pint iSi Creative Whip. Screw on one iSi cream charger and shake vigorously. Serve immediately or chill until needed.
* Note: Seedless and pulp-free fruit puree can substitute for syrup.
Nutella-Banana Cream
A perfect pairing of chocolate, hazelnut, and bananas come together in this irresistible, creamy dessert. Serve as is or with warm crepes and caramelized bananas for an amazing brunch or dessert treat.
Nutella Banana Cream Recipe
Ingredients for a 1 pint Creative Whip:
1/2 cup Nutella
1 ripe banana, chopped
1 cup chilled heavy cream
Preparation:
Warm Nutella for a few seconds in the microwave to make it more fluid. Place nutella and banana in a food processor and blend until smooth. Stir in cream and strain through a fine mesh sieve. Pour into a 1 pint Creative Whip. Screw on one iSi cream charger and shake vigorously. Chill for at least one hour before serving.
Mayo 101
Guide to Perfect Homemade Mayonnaise
Making 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. (more…)