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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.

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  1. I really don't know what you are referring to. Can you post a picture?

    1. One of these - you can use either N2O to whip or CO2 to carbonate.

       
      5 Replies
      1. re: joycebre

        Dumb question - I've had one of these for years and have NEVER used it........when you load up the cartridge and use the whipper, does the remainder of the cartridge remain partially charged for reuse?

        1. re: rudeboy

          yes. I've kept it in the refrigerator for several days, since I can't use that much whipped cream at one time. :)

          1. re: rudeboy

            No, the cartridge discharges completely. They are single use chargers. The contents of the whipper, on the other hand, stays whipped for quite some time in the fridge.

            1. re: TorontoJo

              you're right of course. I read the question wrong.

              1. re: joycebre

                okay - thanks y'all. That makes sense. I guess one can whip a certain amount of, say, cream, and then use it up over a couple of days.

        2. Microwave cake. There are different versions but this is the one I had.

          http://www.molecularrecipes.com/foams...

          1. Hey I have one of these babies but the only thing I've used it for is - wait for it - whipping cream. LOL

            How do you make whipped cream scrambled eggs? Please share.

            Following this post with baited breath!!!!

            1 Reply
            1. re: millygirl

              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.

            2. 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
              and liqueur.

              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.

              2 Replies
                1. re: babette feasts

                  just watching Masterchef Pro and they made a savory sabayon for the skills test, so I'm going to try that. Sadly, I drank all the white wine, so I'll be using a red. I hope the coloring works out ok.

                2. Instant infusions are pretty cool. Here's a link to a recipe for a very famous one, Bloody Mary-Infused Celery Sticks:

                  http://www.nytimes.com/2012/01/18/din...

                  1 Reply
                  1. re: davis_sq_pro

                    thanks, I'll be sure to try this one. I love Bloody Marys.

                  2. 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.

                    1. 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.

                      1. 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...