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Food whippers are no longer limited to the high-end chefs of the world. With the iSi whippers as part of your everyday arsenal of tools, give your dishes a modern edge. Pick any flavor, any application, and serve it hot, warm, cold, or frozen in a variety of textures.
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The iSi whipper allows the chef to take advantage of any single or combination of flavors and express them in various forms on the plate or in a glass.
If sauces are an important part of your savory dishes, the whipper will help keep them light and frothy and always at the perfect temperature before serving. If you’re a chef looking to modernize your dishes and presentation, consider creating “espumas”, the gastronomical term for foams. Espumas intensify and retain natural flavors of food while giving a modern look to the dish. |
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- In the heart of California’s Napa Valley, 2009 Rising Star Chef Christopher Kostow of The Restaurant at Meadowood creates a delicate carrot espuma to complement a dish of steamed fluke accompanied by carrots prepared three other ways.
- At Perilla in New York City, Chef Harold Dieterle of Perilla creates an unctuous mousse made with sea urchin, cream, and lobster stock to top Peekytoe crab, urchin, and caviar.
- At Corton in New York City, Chef Paul Liebrandt uses the traditional Portuguese flavors of dried salt cod and herbs to create a salt cod espuma with his Thermo Whip that he artfully dispenses over calamari, chorizo, and beans.
- Mixologist Eben Freeman of Tailor creates a fun dessert cocktail inspired by a childhood memory and incorporates a banana espuma with carbonated raspberries, both utilizing the Gourmet Whip.
- At Jean Georges in New York City, Pastry Chef Johnny Iuzzini demonstrates his green tea cake using his iSi Thermo XPress Whip, showing how to bake a cake à la minute with the application of methylcellulose. The methylcellulose, in conjunction with the iSi whipper, produces a light cake batter that can be made in advance and baked to order, rather than immediately – and without the use of chemical leaveners (normally required to ensure the proper rise). He also creates a carbonated rhubarb consommé using his iSi Gourmet Whip, featuring seasonal strawberries and rhubarb.
- Chef Bradford Thompson demonstrates his toasted almond espuma using his iSi Gourmet Whip and his tempura pea shoots using his iSi Soda Siphon, showing off a new twist on a tempura batter technique.
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In a recent survey conducted by StarChefs.com, more than a third of respondents affirmed they are using food whippers on a daily basis in their kitchen. More than thirty percent of respondents are utilizing up to five whippers. The most popular applications are foams/espumas (78%), sauces (45%), soups (26%), whipped creams (69%) desserts (65%) and cocktails (25%). But it doesn’t end there. Cooks around the country are using whippers for creations as far-fetched as ice cream, frozen foams, meringues, soufflés, gnocchi, and liquid nitrogen applications. Nothing’s impossible – it just requires a bit of trial and error to become a reality on the plate. |
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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.
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- 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
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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. |
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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:
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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.
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For additional information about the iSi Gourmet Whip, click here to visit the iSi North America web site or to contact Executive Director for Culinary Development Judiaann Woo, click here.
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