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Thread: ISI whipped cream dispenser

  1. #1
    Bryan Guest

    Default Re: ISI whipped cream dispenser

    On Jun 15, 8:00*pm, Mark Thorson <nos...@sonic.net> wrote:
    > I've been thinking about buying an ISI whipped
    > cream dispenser. *Anyone have one? *How do you
    > like it?
    >
    > I've been thinking it might be fun for experiments.
    > I'm wondering whether canned coconut milk can be
    > put through it. *I wonder whether it would work
    > to infuse the cream with coffee.


    I have no idea about the coconut milk, but you can certainly add a
    little strong brewed coffee to heavy cream and shake the heck out of
    it, whether or not you sweetened the coffee beforehand. That sounds
    tasty. Another nice thing to infuse the cream with is a little
    Chambord. Heck, the idea of that makes me want one.

    --Bryan

  2. #2
    Mark Thorson Guest

    Default ISI whipped cream dispenser

    I've been thinking about buying an ISI whipped
    cream dispenser. Anyone have one? How do you
    like it?

    I've been thinking it might be fun for experiments.
    I'm wondering whether canned coconut milk can be
    put through it. I wonder whether it would work
    to infuse the cream with coffee.

  3. #3
    David Harmon Guest

    Default Re: ISI whipped cream dispenser

    On Fri, 15 Jun 2012 17:00:42 -0800 in rec.food.cooking, Mark Thorson
    <[email protected]> wrote,
    >I'm wondering whether canned coconut milk can be
    >put through it.


    Not high enough fat content for it to "whip".

  4. #4
    sf Guest

    Default Re: ISI whipped cream dispenser

    On Fri, 15 Jun 2012 17:00:42 -0800, Mark Thorson <[email protected]>
    wrote:

    > I've been thinking about buying an ISI whipped
    > cream dispenser. Anyone have one? How do you
    > like it?
    >
    > I've been thinking it might be fun for experiments.
    > I'm wondering whether canned coconut milk can be
    > put through it.


    I don't have one, but there's no reason why it wouldn't work with
    coconut milk.

    > I wonder whether it would work to infuse the cream with coffee.


    Why? I want coffee with cream, not cream with coffee. So buy an ISI;
    do it and report back.

    --
    Food is an important part of a balanced diet.

  5. #5
    Nunya Bidnits Guest

    Default Re: ISI whipped cream dispenser

    Mark Thorson <[email protected]> wrote:
    > I've been thinking about buying an ISI whipped
    > cream dispenser. Anyone have one? How do you
    > like it?
    >
    > I've been thinking it might be fun for experiments.
    > I'm wondering whether canned coconut milk can be
    > put through it. I wonder whether it would work
    > to infuse the cream with coffee.


    I've been eyeing them too. Lots of professionals use them but you'll just
    have to get one if you want to spearmint.




  6. #6
    Ross@home Guest

    Default Re: ISI whipped cream dispenser

    On Fri, 15 Jun 2012 17:00:42 -0800, Mark Thorson <[email protected]>
    wrote:

    >I've been thinking about buying an ISI whipped
    >cream dispenser. Anyone have one? How do you
    >like it?
    >
    >I've been thinking it might be fun for experiments.
    >I'm wondering whether canned coconut milk can be
    >put through it. I wonder whether it would work
    >to infuse the cream with coffee.


    We've had one for probably 20 years or more. Using it seems to run in
    cycles. It gets used regularly after we happen to find N2O cartridges
    on sale. Otherwise, paying up to a buck or more per cartridge makes
    the whipped cream a bit expensive.
    You can use it for some tasty mixtures by adding things like Kahlua or
    B&B to the cream.
    One thing you have to remember is the whipped cream made with nitrous
    oxide is unstable and 'dissolves' to a sort of liquidly slurm quite
    quickly. It's not suitable for decorating food that won't be served
    almost immediately.
    You might want to watch for one in your local thrift stores. We quite
    often see them around these parts. We saw one earlier this week with a
    price tag of $3.00 so we figured we'd get it as a spare. When we got
    to the cashier she said it wasn't the proper price and wouldn't sell
    it for less than $10 so we passed on it.

    Ross.
    Southern Ontario, Canada

  7. #7
    merryb Guest

    Default Re: ISI whipped cream dispenser

    On Jun 15, 6:00*pm, Mark Thorson <nos...@sonic.net> wrote:
    > I've been thinking about buying an ISI whipped
    > cream dispenser. *Anyone have one? *How do you
    > like it?
    >
    > I've been thinking it might be fun for experiments.
    > I'm wondering whether canned coconut milk can be
    > put through it. *I wonder whether it would work
    > to infuse the cream with coffee.


    I have one and I do like it. I just don't use it too often.

  8. #8
    dsi1 Guest

    Default Re: ISI whipped cream dispenser

    On 6/15/2012 7:03 PM, David Harmon wrote:
    > On Fri, 15 Jun 2012 17:00:42 -0800 in rec.food.cooking, Mark Thorson
    > <[email protected]> wrote,
    >> I'm wondering whether canned coconut milk can be
    >> put through it.

    >
    > Not high enough fat content for it to "whip".
    >


    The recipes for whipped coconut cream calls for skimming the fat off the
    top of the can. This is done by first refrigerating the can. OTOH, the
    fat content of coconut milk/cream varies widely as there doesn't appear
    to be any standards set in the brands available here. You have to pretty
    much calculate fat content from the nutritional labeling. The easiest
    way is to just multiply the calories per serving by the number of
    servings per can. The one with the highest number has the highest
    percentage of fat.

    In the case of coconut milk, I don't automatically buy the cheapest can.


  9. #9
    Mark Thorson Guest

    Default Re: ISI whipped cream dispenser

    Ross@home wrote:
    >
    > One thing you have to remember is the whipped cream made with nitrous
    > oxide is unstable and 'dissolves' to a sort of liquidly slurm quite
    > quickly. It's not suitable for decorating food that won't be served
    > almost immediately.


    Thanks. I hadn't thought of that. I wonder if
    there's anything that could be added to the cream
    to improve its longevity.

    > You might want to watch for one in your local thrift stores. We quite
    > often see them around these parts. We saw one earlier this week with a
    > price tag of $3.00 so we figured we'd get it as a spare. When we got
    > to the cashier she said it wasn't the proper price and wouldn't sell
    > it for less than $10 so we passed on it.


    I'm watching eBay, but I don't expect to see a
    price that low.

  10. #10
    Nunya Bidnits Guest

    Default Re: ISI whipped cream dispenser

    Ross@home wrote:

    > One thing you have to remember is the whipped cream made with nitrous
    > oxide is unstable and 'dissolves' to a sort of liquidly slurm quite
    > quickly. It's not suitable for decorating food that won't be served
    > almost immediately.


    What if the whipped cream was stabilized with something like white
    chocolate? A recipe passed to me here a while back uses a ganache of 1/4 cup
    cream to 3 oz white chocolate, beaten in to 1 cup whipping cream after it
    has been whipped to the point the beaters leave clear tracer marks. So I
    presume for the NO2 you'd just add 3 oz melted white chocolate to 1 1/4 cup
    heavy cream and then run it through the gasser. Would that yield a more
    stable whipped cream?

    MartyB



  11. #11
    Ross@home Guest

    Default Re: ISI whipped cream dispenser

    On Sun, 17 Jun 2012 15:55:19 -0500, "Nunya Bidnits"
    <[email protected]> wrote:

    >Ross@home wrote:
    >
    >> One thing you have to remember is the whipped cream made with nitrous
    >> oxide is unstable and 'dissolves' to a sort of liquidly slurm quite
    >> quickly. It's not suitable for decorating food that won't be served
    >> almost immediately.

    >
    >What if the whipped cream was stabilized with something like white
    >chocolate? A recipe passed to me here a while back uses a ganache of 1/4 cup
    >cream to 3 oz white chocolate, beaten in to 1 cup whipping cream after it
    >has been whipped to the point the beaters leave clear tracer marks. So I
    >presume for the NO2 you'd just add 3 oz melted white chocolate to 1 1/4 cup
    >heavy cream and then run it through the gasser. Would that yield a more
    >stable whipped cream?
    >
    >MartyB
    >

    It might work, I don't know. I do know that the hole the cream is
    forced through when being dispensed is miniscule and might get blocked
    by something thicker.
    We usually use ours at holiday times like Christmas and Thanksgiving.
    That's when we have at least 16 or 18 descendants here and the whipped
    cream never gets a chance to degrade ;-).

    Ross.
    Southern Ontario, Canada

  12. #12
    Mark Thorson Guest

    Default Re: ISI whipped cream dispenser

    David Harmon wrote:
    >
    > On Fri, 15 Jun 2012 17:00:42 -0800 in rec.food.cooking, Mark Thorson
    > <[email protected]> wrote,
    > >I'm wondering whether canned coconut milk can be
    > >put through it.

    >
    > Not high enough fat content for it to "whip".


    According to Wikipedia, cream needs to be at least
    28% fat to be whipped.

    Hmmm . . . I wonder what other fats might be whipped.
    Bacon fat? Olive oil? Roasted sesame oil?

  13. #13
    Mark Thorson Guest

    Default Re: ISI whipped cream dispenser

    Mark Thorson wrote:
    >
    > According to Wikipedia, cream needs to be at least
    > 28% fat to be whipped.


    Oops, I forget the link.

    http://en.wikipedia.org/wiki/Whipped-cream_charger

  14. #14
    Nunya Bidnits Guest

    Default Re: ISI whipped cream dispenser

    Mark Thorson <[email protected]> wrote:
    > David Harmon wrote:
    >>
    >> On Fri, 15 Jun 2012 17:00:42 -0800 in rec.food.cooking, Mark Thorson
    >> <[email protected]> wrote,
    >>> I'm wondering whether canned coconut milk can be
    >>> put through it.

    >>
    >> Not high enough fat content for it to "whip".

    >
    > According to Wikipedia, cream needs to be at least
    > 28% fat to be whipped.
    >
    > Hmmm . . . I wonder what other fats might be whipped.
    > Bacon fat? Olive oil? Roasted sesame oil?


    But fat isn't the *only* component. What else would you add?




  15. #15
    Mark Thorson Guest

    Default Re: ISI whipped cream dispenser

    Nunya Bidnits wrote:
    >
    > Mark Thorson <[email protected]> wrote:
    > > David Harmon wrote:
    > >>
    > >> On Fri, 15 Jun 2012 17:00:42 -0800 in rec.food.cooking, Mark Thorson
    > >> <[email protected]> wrote,
    > >>> I'm wondering whether canned coconut milk can be
    > >>> put through it.
    > >>
    > >> Not high enough fat content for it to "whip".

    > >
    > > According to Wikipedia, cream needs to be at least
    > > 28% fat to be whipped.
    > >
    > > Hmmm . . . I wonder what other fats might be whipped.
    > > Bacon fat? Olive oil? Roasted sesame oil?

    >
    > But fat isn't the *only* component. What else would you add?


    I suppose a watery liquid and an emulsifier
    might be necessary. Lecithin or a bit of
    egg yolk would work for the latter. The former
    could be wine or beer. Maybe vodka.

    Milk might serve both purposes.

    Beet juice would give it a nice color that's
    consistent with bacon.

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