Modernist Cooking Made Easy: The Whipping Siphon: Create Unique Taste Sensations By Combining Modernist Techniques With This Versatile Tool
Format: PDF / Kindle (mobi) / ePub
Are you looking for an easy way to amaze your friends?
Do you have a whipping siphon but are afraid you are not getting the most out of it?
If you nodded your head "Yes" then this book was written for you!
Modernist Cooking Made Easy: The Whipping Siphon focuses on presenting the 3 main uses of the whipping siphon: Foaming, Infusing, and Carbonating. It delivers the information you need to understand how the techniques work and provides you with over 50 recipes to illustrate these techniques while allowing you to create great dishes using them. Plus, these techniques can produce an amazing array of dishes that anyone can easily use to experience the joys of modernist cooking as well as to blow their diners away!
Whether you have an iSi Whipping Siphon, a culinary whipper, a Whip-It, or any other cream whipper or whipped cream dispenser this book will help you get the most out of it. From thick, rich foams to thin, flavorful froths and from fizzy grapes to highly-nuanced alcohol infusions, a whipping siphon can create food that plays with all of the senses. It is an awesome way to easily wow your family and friends!
What You Get in This Book:
• An in-depth look at the three main uses of the whipping siphon: foaming, infusing and carbonating.
• An overview of how the whipping siphon works and a detailed look at what ingredients work best with it.
• A troubleshooting guide to help you overcome any issues that arise.
• More than 50 recipes providing a wide variety of delightful taste sensations. They include:
Foams, mousses, soups and dips
Infused alcohols, oils and vinegars
Carbonated beverages and fruits
• A comprehensive primer on foaming including different types of foams, foaming ingredients and uses of foams.
• Detailed summary charts with the different applications for various ingredients and what ratios they should be used in.
If you want to master the whipping siphon, delight your taste buds, and amaze your friends, then this is the book for you!
mixture above 70ºC / 158ºF or as high as a boil. Remove from the heat, pour into a container and let cool into a gel. Once the gel has formed, blend it until smooth and pour into a whipping siphon. Charge the siphon and it is ready to dispense. The chocolate foam can be served either hot or cold. Ultra-Sperse Foams Ultra-Sperse is a modified tapioca starch and is used in many of the same ways xanthan gum is used. It is very good at thickening liquids and can be dispersed in hot or cold
to a boil. Let simmer for 3 to 5 minutes then pour into a container and let it set completely. Once it is set, cube the gel and puree with a blender until smooth. Add some water if you need to thin it. Pour the fluid gel into your whipping siphon and charge. Heat the whipping siphon in hot water until it is warm, I tend to use water between 55ºC / 131ºF to 60.5ºC / 141ºF because that is what my sous vide machine is typically running at but any water below 80ºC / 175ºF should be fine. Once
in western cooking. It is used in many childhood favorites from the ubiquitous Jell-O at family picnics to the marshmallows roasted in s’mores. Hydrating Gelatin All gelatin has to be hydrated, or “bloomed”, before it can be used. Gelatin commonly comes as a powder or in dry sheets. They are both used in a similar manner but have a few differences when hydrating. Hydrating Powdered Gelatin To hydrate powdered gelatin you sprinkle it in cold liquid and let it sit for 5 to 10 minutes.
Siphon Will Not Open Make sure the whipping siphon has been properly vented or the pressure of the gas can make the whipping siphon very hard to open. Sometimes the threads on the top of the whipping siphon will seize up, especially when it is cold. You can run it under warm water to try and loosen it up. You Can’t Vent the Siphon Sometimes the siphon can get clogged, either from over charging it or through particles in the liquid clogging it. If it is due to particles you can try shaking the
Foam Blend 200 grams of egg whites and 100 grams sugar then place in a sous vide bag and seal. Cook for 35 minutes in a 75ºC / 167ºF water bath. Remove from the bag and blend with 12 grams maple extract until smooth. Strain into a whipping siphon, seal, and charge. You can heat the sauce as long as you do not go above the initial cooking temperature and you have a heat resistant whipping siphon. Dispense to serve. Gelatin Foams Gelatin foams range from light and airy to heavy and dense.