I just bought a whipper :)
I've finally joined the '90s and want to have some fun with it. So far, the only thing I've made successfully is whipped cream. The whipped cream scrambled eggs are delicious, but I'm looking for more. If you have any recipes or recommendations, please share.
I made some whipped cream with no sugar. Beat 3 eggs, add salt & pepper, then squirted in about 1/3 cup whipped cream. Folded it in so it didn't deflate too much. Cook over low heat, stirring gently. It's not real fluffy like a souffle, but it's lighter than regular scrambled eggs.
I like to make sabayon/zabaglione. Instead of standing over a stove whisking over a steaming bain marie for half an hour, cook the ingredients quickly over direct heat, add cream, chill, and use the whipper to get the volume. The recipe below is just an example, you can use all wine instead of mixed with juice, use a different liqueur, etc., as long as the ratio of yolks to liquid to cream doesn't vary too much. The cream helps stabilize it.
Serve over fresh berries or roasted stone fruit, or just with a side of cookies.
Pear Sabayon - 1 qt
egg yolks 160 g (about 8)
sugar 150 g (3/4 c)
orange juice 1 c
white wine 2/3 c
salt pinch pinch
poire william 3 TB
cream to reach 1 qt
Whisk egg yolks and sugar together then whisk in remaining ingredients except cream
Transfer mixture to a pot and cook, stirring constantly over medium heat, until it
comes to a simmer.
Chill over ice.
Strain and add liqueur and cream as needed. (Strain mixture into a large measuring pitcher, then add cream to fill to the 4 c mark)
Refrigerate up to a week.
Charge in ISI with two NO2. Keep cold until service.
I'm quite fond of making carbonated fruit. Fill the canister no more than 2/3 full with fruit. Add a tablespoon of water (or liqueur of your choice) and a tablespoon of sugar (even the sweetest fruits generally need a bit of a boost with this method). Use two CO2 capsules (one right after the other). Give the canister a bit of a shake and allow to chill for at least 45 minutes. Then carefully release the pressure and open the canister. Eat the fizzy fruit right away, as it starts to lose its fizziness within a short period.
I tried this recipe this evening: http://www.foodsfromspain.com/icex/cd...
I oversalted the mix, because I read that once it diffuses, the salt is diminished, and that's true. Once I piped it out, the salt was just fine. I really liked it, light & creamy, with a good potato taste. My resident taster said he'd prefer regular mashed potatoes. :) But he still had seconds.
There's a ton of things you can do with a whipper, from carbonated fruit to instant infusions/marinades to plain old whipping cream.
The best resource I can think of is Modernist Cuisine at Home (cheaper and more practical than the six-volume door-stopper Modernist Cuisine), which is a beautiful book and has improved my personal techniques immensely.
In lieu of that, you might want to take a gander at Chefsteps, a modernist cuisine tutorial website which teaches a "course" on how to use your syphon: https://www.chefsteps.com/classes/whi...