I recently got myself an iSi Creative Whip and have been having a lot of fun playing around with it. Tonight I tried one of iSi's recipes, which uses the follo
I recently got an iSi whipped cream container that charges with nitrous cannisters. I don't really understand how the thing works, which I think would help my u
So I have an iSi whipped cream charger. There are a series of recipes that sound really interesting, but I don't quite understand what ingredients you need in o
I have an iSi whipped cream charger. The directions for recipes almost universally call for you to put your liquid in the charger, charge with nitrous, and then
Lately when I try to use my iSi the whipped cream just comes out very runny. Does anyone know why this happens and what I can do about it?
I read all the very useful answers to this questionCan raw eggs be frozen? But my question is a bit different: When making anything that needs whipped egg
I experimented for with xanthan gum for the first time tonight. I made a sauce which was about half roasted peppers, half savory stuff (lamb stock, beef broth,
When I charge my relatively new ISI cream dispenser, the N2O gas leaks around the top and body seam, resulting in failed whipped cream. I've tried everything t
My situation is much like spongefile's: I'm using my iSi cream whipper for the first time, charging it as instructed out of sweat-deserving fear of pressurized
The question is simple - how to tell if a whipping cream dispenser is overpressurized or underpressurized without the risk of removing the head? Note: Initiall
I'm starting to use a whipping siphon and in a previous question some comments mentioned that "it's really easy to clog the dispenser" and "if you can perceive
What is the method and ingredients for making small hard meringues using a whipped cream charger? How do I combine the ingredients in the charger prior to whipp
I have an ISI whipper, and want to carbonate water using this device and CO2 chargers. This should in principle be possible. I have filled the whipper flask up
I have experimented with chocolate mousse lately. I use a recipe I think is taken from Ferran Adria. It consists of 120 mL cream 125g 60%+ chocolate 4 egg whi
Can I create a firm mousse (dense self holding foam) with juice and no fat or dairy with my cream whipper?
I made an ISI Whip recipe for Bell Pepper Mousse, chilled the mixture in the container for 2 hours, then charged the mixture twice, heard gas release, shook it
I just bought a 500 ml whipper (Mosa), which is designed to take up to 500 ml whipping cream and a single NO2 cartridge. I'm not sure I want that much whipped c
I see a lot of info on overfilled whippers but what about underfilled. Let's say I have a 1/2 liter whipper which is 500cc. I know I can get away with just putt
I'm buying a iSi Gourmet Whip Plus and I'm not sure which size to go for. The difference in price is only $4 so cost is not a factor. I'm a home cook and mostly
I have an isi gourmet whip, 1/2 liter. I prepare a standard preparation of whipped cream, meaning cream, some sugar, and a bit of vanilla extract, pressurize th