Thread: 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.

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".

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.

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.

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

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.

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.

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.

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

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

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?

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

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?

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.