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  • Technique: Liquid Nitrogen Floating Island
  • Pastry Chef Michael Gillet of The Bazaar by José Andrés – Los Angeles, CA
  • Whip It: Industry Use of Whippers and Foamers Explored

  •   
    iSi Whippers: Foams, Desserts, Cocktails, and More: Endless Possibilities  
    Jordan Kahn

    Jordan Kahn may be a perfectionist, but even he likes to skip steps every now and then. Share the joy as his iSi Gourmet Whip Plus cuts prep time—and adds texture—to his Frozen Parfait at Red Medicine.
    Click here for additional videos

    10th Anniversary Celebration of the ICCA: Inaugural Regional Conference
    March 7-8, 2012
    Southern California

    International Home + Housewares Show
    March 10-13, 2012
    Chicago

    Food Group’s Niketown Party (during The National Restaurant Show)
    May 7, 2012
    Chicago

    ICCA Summit, Westin St. Francis
    June 23 – 27, 2012
    San Francisco, CA

    Tales of the Cocktail
    July 25-29, 2012
    New Orleans, LA

    Chef Grant Achatz of Alinea"At Alinea, iSi products have become a consistent tool in the search for new creative avenues."
    - Chef Grant Achatz
    Alinea, Chicago, IL

    The versatility of the iSi whipper makes it an unparalleled tool in the modern kitchen, but it also presents a set of indispensable practical advantages that can benefit business and make life easier. Bottom line: you get guaranteed consistency, taking away all the guesswork – essential for any busy kitchen. 

    iSi ChargerDesigned to work hand in hand, iSi chargers are a perfect fit with their whipper counterparts.  Unlike other chargers out on the market today, each original iSi charger is individually weighted and stamped for authenticity – making sure you get the right amount of pure gas every time, guaranteed.  Such high standards for quality ensure your chargers never expire, never leak and stand up to the most rigorous of safety and environmental tests (they’re 100% recyclable, too!)

    Improves Yield, Lowers Costs & Waste: An espuma produced in the whipper can yield up to five times the initial input. For example, a Kalamata olive espuma dish-component uses 250 grams of olives and yields about 1 liter of foam.

    Extended Shelf Life: Hygienic, closed system will extend shelf life of cold foams for days

    Precise Application & Control: Airtight with fixed stainless dispensing valve and non slip lever for controlled dispensing.

    Construction: The brushed finish Gourmet Whip (¼, ½ and 1 liter sizes) along with the polished finish Thermo Whip (½ liter size), are both made of heavy duty stainless steel with heat resistant silicone gaskets. Packed with three different decorator tips for plating options and ergonomic charger holder.

    Cold & Warm Capabilities: Espumas, sauces and warm desserts can be kept warm in the Gourmet Whip, standing in a bain marie or immersion circulator bath. Warm dishes or sauces can be prepared in advance and kept warm for hours without any loss in quality.  Additionally, chilled items can be kept cold in an ice bath or refrigerator. The Thermo Whip is the only whipper of its kind with thermo capabilities: it keeps contents cold for up to eight hours or warm contents for up to three.

    NSF Certified & HAACP compliant
     

    From the busy executive chef down to the most inexperienced employee, anyone can be trained to use these whippers.  Additionally, the sleek, ergonomic design keeps things simple when it comes to cleaning. Each part is dishwasher friendly, and all chargers are 100% recyclable.

     

    If you already own one or several iSi whippers in your kitchen, here are some tips that will get you whipping more efficiently:

    • Strain contents thoroughly.  This prevents any particles from clogging the valves.
    • Remove charger after shaking prior to dispensing or storing. This will ensure that no gas escapes.
    • Follow filling guidelines printed on bottle exteriors. Do not overfill.
    • When dispensing, hold the bottle upside down with the decorator tip pointed straight downward. Holding the bottle horizontally does not allow for proper gas pressure to dispense properly.
    • Count your shakes and don’t over-shake.  This will guarantee consistent results.
    • Gelled espuma bases will foam much lighter if softened slightly before filling the whipper.
    • To get the most out of your charge, follow these guidelines:
     

    For the pint size Gourmet Whip, use one to two chargers maximum.  For recipes containing cream, use only one.  For the quart size, use two to three chargers maximum.  For recipes containing cream, use only two.

     

     

    (Click Image to Enlarge)

    iSi whipper Chart
     

    For additional information or to contact customer service, click here

     

    The iSi Gourmet Whip Plus was everywhere at the 6th Annual StarChefs.com International Chefs Congress. From quick pickling to carbonated ice cream, attendees witnessed the true versatility of the iSi Gourmet Whip Plus. Check out some of the most innovative Chefs and how they used the whipper to take their dishes to the next level.

     
    » SAVORY » PASTRY » MIXOLOGY
     
    Savory


    Chef Laurent Gras
    Interactive Demo - Old World Modernism
    with Sous Vide

    In his interactive demo, Chef Laurent Gras made “Fluffy Whisky” for his dish, Rack of Australian Lamb, Coffee, Whisky, and Lettuce, using the iSi Gourmet Whip Plus. The smoky flavors of whisky paired perfectly with the earthiness of the coffee-crust while the delivery of the flavor (light and whipped) added a perfect contrast to the heavier elements of the dish. Chef Gras showed us that it’s not just about getting the right balance of flavors. It’s also using the right vehicle to deliver those flavors.

    Rack of Australian Lamb, Coffee, Whisky, and Lettuce

    Rack of Australian Lamb, Coffee, Whisky, and Lettuce


    Chef Richard Blais of Trail Blais – Atlanta, GA
    Savory Workshop - Man of la Plancha

    This hour-long workshop was just not enough time for traditional pickling so Chef Richard Blais created quick-pickled radishes and celery stems for his Raw Hiramasa with Soul Food Farms Fried Chicken and Smoked Aioli, using the iSi Gourmet Whip Plus. The dish he came up with was an interpretation of “Chicken of the Sea,” with hamachi, fried chicken, aïoli, pickled vegetables, mustard seeds, and Spanish olive oil.

    Raw Hiramasa with Soul Food Farms Fried Chicken and Smoked Aioli

    Raw Hiramasa with Soul Food Farms Fried Chicken and Smoked Aioli



    Chef Richard Blais pours vinegar into the iSi canister filled with marinated radishes and celery

    Chef Richard Blais pours vinegar into the iSi canister filled with marinated radishes and celery


    Chef Sanghoon Degeimbre of L'Air du Temps – Noville-sur-Mehaigne, Belgium
    Main Stage Presentation - Interpretation by Interaction: Divining the Art of a Dish

    Belgian Chef Sanghoon Degeimbre brought the Sixth Sense to life during his Main Stage presentation. Using the elements of sound and smell, he shared several dishes with two randomly chosen (and lucky) audience members. To create one of his dishes, “From Pointillism to Jackson Pollock”, Sanghoon utilized the iSi Gourmet Whip Plus to create lemon-flavored mousseline.

    Sanghoon utilized the iSi Gourmet Plus to create lemon-flavored mousseline

    Sanghoon utilized the iSi Gourmet Plus to create lemon-flavored mousseline

     
    Pastry

    Pastry Chef Ralph Perrazzo – formerly of Clio – Boston, MA
    Pastry Workshop - Soft Serve It Up

    Pastry Chef Ralph Perrazzo turned up the volume on a childhood favorite (soft serve ice cream) by adding a bit of booze and using the iSi Gourmet Whip Plus to create Carbonated Mojito Softserve that tickled the tongue. This playful new twist on soft serve was welcomed with open arms.

    Pastry Chef Ralph Perrazzo extracts his Carbonated Mojito Softserve from the iSi Gourmet Whip Plus into an elegant champagne glass

    Pastry Chef Ralph Perrazzo extracts his Carbonated Mojito Softserve from the iSi Gourmet Whip Plus into an elegant champagne glass


    Chef Richard Blais pours vinegar into the iSi canister filled with marinated radishes and celery

    Pastry Chef Ralph Perrazzo's Carbonated Mojito Softserve

     
    Mixology


    Mixologist Todd Maul of Clio – Boston, MA
    Mixology Workshop – Citrus Cocktail Contortions

    In his mixology workshop, Mixologist Todd Maul performed a quick infusion using the iSi Gourmet Whip Plus to flavor white rum with fava beans, adding a vegetal element to his Spring in the Afternoon cocktail.

    Spring in the Afternoon

    Spring in the Afternoon


    Mixologists Audrey Saunders, Christy Pope, Katie Stipe, and Naomi Schimek
    Mixology Workshop - Je Ne Sais Quoi: Feminine Finesse in Mixology

    The Ladies of Mixology led the audience through their thought processes and roots in the industry—with an emphasis on the factor (if it’s a factor) of being a woman. Naomi Schimek served Ode to Aud, a drinkable manifestation of their shared love of florals with Japanese green tea-infused Millers Gin and a lavender foam (standing in for egg white and lavender essence) using her iSi Gourmet Whip Plus.

    Ode to Aud

    Ode to Aud

     
     

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