straining methods for liquids to be used in whipping siphon
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 particulate when the mix is on your tongue, it's still too chunky for the whipper."
Which devices (e.g. "cheesecloth" or "strainer of Brand X/style Y") would be best to use to make sure that the mix is smooth enough to minimize or eliminate the risk of it clogging the whipping siphon?
Best Answer
For the non-professional coffee filters are the best bet. If you want to go a bit further get some disposable laboratory filters, they can trap smaller particles. You wanna go below 25 microns for the food to be imperceptible in the tongue.
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How do you strain liquids?
Pour the juice through the strainer. Keep the juice you want to strain in a pitcher or a glass so it's easier to pour. Slowly transfer the juice into the strainer, being careful so it doesn't flow over the sides. Let the liquid completely drain through the strainer before pouring more through the strainer.How do you use a coffee filter as a strainer?
Slide 1: Coffee Filter Strainer Coffee filters make great strainers. Use one over a bowl to catch the seeds when squeezing lemons, limes, or oranges. Similarly, you can strain out bits of broken cork from a bottle of wine by placing a coffee filter over the top of the wine bottle and securing it with a rubber band.5 Essential Siphon Whip Techniques
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Answer 2
When I make mole sauce, I process it through a food mill to get out all the chili skins. The sauce is very smooth after going through the food mill. Use the finest hole insert it comes with.
Other then that, I use to use a fine strainer and push the mole sauce through, but it took a lot more time and effort.
If you try the food mill approach, you may want to test the resulting sauce by pushing it through cheese cloth to see how fine the sauce (or what ever you are pushing through the syphon) got.
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