View All Modernist Cooking Blog Posts Written by Jason Logsdon

Ask Jason: What Type of Whipping Siphon Should I Buy

Click here to get great modernist content via email

Hey Jason, which size of whipping siphon should I get? I'm looking at either the .5 liter or the 1 liter, what do you think is best? Do I need to get the iSi Thermo siphon? I'll normally be cooking for 4-10 people, if that matters.
-Dan

Hi Dan, that's a great question! Because I just got done writing my book Modernist Cooking Made Easy: The Whipping Siphon so I'm pretty up to speed on siphons and how they're used in different applications and group sizes. Here's what I've found.

Whipping Siphon Type

When it comes to the type of siphon, there are 3 main ones to look at: insulated thermos-style, heat-resistant, and standard. For all my testing I used the iSi Gourmet Whip and I never missed the thermo function. I always have either a refrigerator or hot water bath (or just a pot with hot water in it) around so I didn't need it to stay insulated.

I also like how I can change the temperature quickly with the Gourmet Whip. For instance, fill a siphon the day before, refrigerate it overnight until 30 minutes before dinner, then put it in a water bath to serve it hot. The Thermo one can't do that as quickly or easily. If you're going to be away from a fridge or water bath then the Thermo function might be more valuable.

I do highly recommend getting a heat-resistant whipping siphon. From pouring in hot liquids to cool or heating up the siphon to serve soups or sauces is something I use a lot.

Whipping Siphon Size

Siphons come in a few different sizes ¼ liter, ½ liter, 1 liter (½ pint, 1 pint, 1 Quart). When trying to determine what size to buy, the best answer is "It depends".

For my testing, I used both the .5 liter and 1 liter versions and they both were perfect at different times. I typically cooked for 2-4 people, with a few parties of 8-10 or larger. I could manage most dishes with either siphon, but each one had it's strengths.

For accents like froths, sauce-like foams, infused alcohols, and other things served in small portions the ½ liter was more than enough for all sized groups, while the 1 liter could be too big for the smaller groups.

For mousse, aerated soups, carbonated beverages, carbonated fruit, marinated vegetables, and other large portions the 1 liter was the better one for all group sizes since it held more.

I didn't use the smaller siphon, but I rarely found myself wanting something smaller than the ½ liter siphon. If you are planning on doing a lot of small infusions, or other very small servings then this size might be good for you.

So I'd just look at what applications you plan on using it for most of the time and start with the size that matches that. For accents and alcohols go smaller, for full dishes / carbonation go larger. And if you end up buying a second bottle, I'd probably get the other size, then you can get a real good feel for which one you're using more.

I hope that helps some. Whipping siphons are awesome, there's so much you can do with them so enjoy!

• Concepts: Ask Jason, Sous Vide, Sous Vide Fish
  
  Info: A lot of people are disappointed cooking fish with sous vide and I think that's because there's several ways to prepare fish. Two of the main ones are more gently cooked methods like poached or steamed fish, and higher heat methods like grilled or pan-fried fish. I believe sous vide works great for some but not all fish preparations. How Do You Pasteurize Fish with Sous Vide - Ask Jason
• Concepts: Ask Jason, Sous Vide, Sous Vide Searing, Sous Vide Searing Equipment
  
  Info: There is a lot of talk about whether you should sear your meat before sous viding it. There are two main reasons to do it. First, pre-sear before sous vide to sterilize the meat, and second is to add flavor and help out your post-sear. Sous Vide Pre-sear vs Post-sear – Ask Jason
• Concepts: Ask Jason, Sous Vide, Sous Vide Sirloin
  
  Info: How do you reheat sous vide food? I have some sous vide time and temperature charts that talk about heating your food or pasteurizing your food; it all applies to tender foods. If you've cooked something ahead of time, it's now considered a tender food. How Do You Reheat Sous Vided Food - Ask Jason
• Concepts: Ask Jason, Sous Vide, Sous Vide Searing, Sous Vide Searing Equipment
  
  Info: Searing is one of those things that some people have no problem with it and other people really struggle with it all the time. There's a lot of things you can do to help increase your success and there's many different searing methods to choose from. Sous Vide Searing Tips - Ask Jason
• Concepts: Ask Jason, Sous Vide
  
  Info: One confusing aspect is whether you need to use an ice bath after the sous vide process. Here's is an explanation of when and why you need to, and when you do not. Do You Need to Use an Ice Bath After Sous Vide?
• Concepts: Ask Jason, Sous Vide
  
  Info: There is a lot of discussion about whether or not you should add butter, oil, or other fats to your sous vide bag. Here's a look at some of the issues so you'll know how to maximize your flavor. The butter argument depends on what type of protein you are cooking, so I'll address meat and fish separately. Should You Put Butter in the Sous Vide Bag?
• Concepts: Ask Jason, Sous Vide
  
  Info: There has been a lot of talk lately about whether or not it is safe to use raw garlic in sous vide. I figured I would address the concerns and go into a little more detail about the issue. Is It Safe to Use Raw Garlic in Sous Vide?
• Concepts: Ask Jason, Pulled Pork, Sous Vide, Sous Vide Boston Butt, Sous Vide Pork Shoulder , Sous Vide Pulled Pork
  
  Info: An Ask Jason question answering why the temperatures used to cook pulled pork in sous vide are different than the recommended temperatures used when smoking it. Why is the Sous Vide Pulled Pork Temperature Different Than Smoking?
• Concepts: Ask Jason, Sous Vide, Sous Vide Circulators, Sous Vide Equipment, Sous Vide Machines
  
  Info: Trying to figure out which sous vide machine to buy can be hard because there's so many good options. Here's my quick look at the top 4 circulators and why they are great options. Which Sous Vide Machine Should I Buy - Ask Jason
• Concepts: Ask Jason, Sous Vide
  
  Info: I feel like there is so much water wasted with sous vide cooking, do I really need to change it every time I cook? How clean is the water once I'm done, can I do anything with it? - Joshua H Can You Reuse the Water From Sous Vide? - Ask Jason
• Concepts: Ask Jason, Sous Vide, Sous Vide Searing
  
  Info: I take a deep look at the question of whether or not to sear your food before you sous vide it. The answer isn't simple, but you can make your own conclusion. Should You Sear Before Sous Vide? - Ask Jason
• Concepts: Ask Jason, Sous Vide
  
  Info: People often wonder if you should brine food before sous vide. It depends on the food and the reason for the brine, but often you do not need to. Should You Brine Sous Vide Food? - Ask Jason
• Concepts: Ask Jason, Sous Vide, Sous Vide Circulators, Sous Vide Equipment, Sous Vide Machines
  
  Info: With WiFi becoming available on the latest version of many sous vide machines, the question is: Do I need to have WiFi on my sous vide machine? This article will help you answer that question! Do I Need A Sous Vide Machine With WiFi?
• Concepts: Ask Jason, Sous Vide, Sous Vide Sealing
  
  Info: Both Costco and my butcher regularly sell meat that is prepackaged in cryovac packages, is it safe to sous vide these store bought packages? Or do I need to repackaged them before cooking? It seems like it would work fine but I wasn't sure. - Jonathan Out of all of the questions I'm asked, this is probably the most common one! It makes sense because the allure of buying some pre-sealed meat, placing it directly in the sous vide machine, and having a great meal is so enticing. Unfortunately, as with most common questions, the answer really is "It Depends". Can You Sous Vide in Store Packaging - Ask Jason
• Concepts: Ask Jason, Sous Vide
  
  Info: It's definitely harder to keep sous vide food hot for as long as traditionally cooked food. This is in large part due to the temperature differences inside the meat that result from the different cooking methods. How to Keep Sous Vide Food Hot? - Ask Jason
• Concepts: Ask Jason, Sous Vide
  
  Info: This Ask Jason article answers how to sous vide two steaks to different temperatures with only one sous vide machine. How Do I Sous Vide Steaks to Two Different Temperatures - Ask Jason
• Concepts: Ask Jason, Sous Vide
  
  Info: The latest Ask Jason articles answers "How does the amount of food I add to sous vide affect the cook time?" and "How many chicken breasts can I put in one sous vide bag?". Click through to find out the answers! How Much Food Can I Put Into a Sous Vide Bag? - Ask Jason
• Concepts: Ask Jason, Sous Vide, Sous Vide Safety
  
  Info: Many recipes say to you need to boil meat before you sous vide it. The reason why is to prevent growth of lactobacillus bacteria that can grow at lower temperatures and smells bad. Why Do You Boil Meat Before Sous Viding It? - Ask Jason
• Concepts: Agar Agar, Agar Gel Noodle Recipes, Ask Jason, Gel Noodles, Gelling, Locust Bean Gum
  
  Info: Trying to find a good substitute for locust bean gum can be tricky, especially when it is called for with agar, but there are some other combinations that might work. Locust Bean Gum Substitute - Ask Jason
• Concepts: Ask Jason, Sous Vide, Sous Vide Fish
  
  Info: There are several advantages to using sous vide to cook fish but to me the biggest advantage to sous vide is the convenience and the total control of sous vide. Why Sous Vide Fish? - Ask Jason
• Concepts: Fruit, Party Foods, Soup, Whipping Siphon, Whipping Siphon Foams, Whipping Siphon Xanthan Gum Foams, Xanthan Gum Foam, Xanthan Gum Thickening
  
  Info: This soup is easy to put together, highlights the flavors of strawberries, and is light and refreshing. Xanthan gum helps hold it together and traps the bubbles created from pureeing it, keeping it a little frothy. Chilled Strawberry Soup Recipe
• Concepts: Chocolate, Dessert, Foam, Fruit, Party Foods, Whipping Siphon, Whipping Siphon Cream Foams, Whipping Siphon Foams
  
  Info: Like this chocolate whipped cream with berries dessert, sometimes the most impressive dishes to my guests are the easiest ones to make. In addition this combination is unforgettable when served warm on cake, brownies or ice cream! Chocolate Whipped Cream with Berries Recipe
• Concepts: Beef, Chuck Roast, Dish, Foam, Party Foods, Pressure Cooker, Roast, Whipping Siphon, Whipping Siphon Foams, Xanthan Gum, Xanthan Gum Foam
  
  Info: This recipe uses the pressure cooker to turn an inexpensive chuck roast into a moist,flavor-packed beef entree and the whipping siphon to prepare a spicy tangerine froth topping. It's a fun and simple meal that will impress your family and dinner guests alike. Shredded Beef with Spicy Tangerine Froth Recipe
• Concepts: Foam, Milk, Sous Vide, Sous Vide Milk, Sous Vide Recipes, Whipping Siphon, Whipping Siphon Foams
  
  Info: This yogurt recipe uses the sous vide machine to easily maintain a consistently desired temperatures during the incubation period. For a fun twist use the whipping siphon to make a carbonated yogurt foam! Sous Vide Yogurt
• Concepts: Appetizer, Foam, Party Foods, Vegetable, Whipping Siphon, Whipping Siphon Foams, Whipping Siphon Xanthan Gum Foams, Xanthan Gum, Xanthan Gum Foam
  
  Info: Roasting parsnips gives it an almost nutty taste, which holds up well to a topping of chipotle-carrot froth. The modernist ingredient of xanthan gum is used in the froth to help it retain the bubbles generated in the whipping siphon. This is a fun dish to serve as an appetizer or starter plate. Roasted Parsnips with Carrot Froth Recipe
• Concepts: Agar Agar, Agar Foam Recipes, Foam, Gelling, Party Foods, Soup, Vegetable, Whipping Siphon, Whipping Siphon Agar Foams, Whipping Siphon Foams
  
  Info: Roasted red peppers are a classic Italian offering and this recipe uses the whipping siphon to aerate them into a light, smooth soup. The amount of agar can be adjusted to easily control the thickness of the soup. In addition to serving it as a soup, this foam can be used in many different ways to turn traditional dishes into modern masterpieces. Roasted Red Pepper Soup Recipe
• Concepts: Appetizer, Chicken, Foam, Party Foods, Sous Vide, Sous Vide Chicken , Sous Vide Recipes, Whipping Siphon, Whipping Siphon Foams, Whipping Siphon Xanthan Gum Foams, Xanthan Gum, Xanthan Gum Foam, Xanthan Gum Thickening
  
  Info: This recipe takes a traditional teriyaki chicken dish and elevates it with a modernist twist. However, even pickier eaters enjoy this teriyaki froth entree! Chicken Recipe with Teriyaki Froth
• Concepts: Chicken, Foam, Party Foods, Sous Vide, Sous Vide Chicken , Sous Vide Recipes, Thickener, Whipping Siphon, Whipping Siphon Foams, Whipping Siphon Xanthan Gum Foams, Xanthan Gum, Xanthan Gum Foam, Xanthan Gum Thickening
  
  Info: This recipe tops sous vided chicken with a modernist froth to make a favorite dish that even pickier eaters tend to gobble up! By using xanthan gum in the teriyaki sauce you can turn it into a flavorful froth in a whipping siphon. Even a "basic" food can be the talk of the party! Chicken with Teriyaki Froth Recipe
• Concepts: Appetizer, Dish, Foam, Gelatin, Gelatin Foam Recipes, Gelification, Gelling, Mussels, Party Foods, Whipping Siphon, Whipping Siphon Foams, Whipping Siphon Gelatin Foams
  
  Info: For this recipe I make a foam instead of using the normally thin liquid associated with a dish of mussels. After removing the mussels from their shells, I serve them individually with the curry foam on top. This exceptional mussel bite turns a messy meal into an elegant and easy to eat party food. Mussels with Curry Foam Recipe
• Concepts: Chocolate, Dessert, Foam, Gelatin, Gelatin Foam Recipes, Gelification, Gelling, Party Foods, Recipe, Whipping Siphon, Whipping Siphon Foams, Whipping Siphon Gelatin Foams
  
  Info: White chocolate foam dispensed over ripe berries, it does not get much better than that! This recipe will wow your guests. White Chocolate Clouds Gelatin Foam Recipe
• Concepts: Beef, Party Foods, Pickling, Recipe, Steak, Whipping Siphon, Whipping Siphon Infused Food
  
  Info: It took me awhile to develop a taste for steak tartare but now that I have I can't get enough of it. There's something about the lightly seasoned, slightly chewy beef that I just love. Steak Tartare with Sour Apples Recipe
• Concepts: Alcohol, Cocktails, Drink, Foam, Fruit, Gelatin, Gelatin Foam Recipes, Gelling, Gels, Party Foods, Recipe, Whipping Siphon, Whipping Siphon Foams, Whipping Siphon Gelatin Foams
  
  Info: Cosmos are becoming a more and more popular drink and I mix it up by making different flavors of cosmo and by adding some flair in the form of a fruit gelatin foam from a whipping siphon. Foamed Fruit Cosmos Recipe
• Concepts: Alcohol, Cocktails, Drink, Foam, Fruit, Gelatin, Gelatin Foam Recipes, Gelification, Gelling, Gels, Infusions, Recipe, Sous Vide, Sous Vide Drink , Sous Vide Infusions, Sous Vide Recipes, Whipping Siphon, Whipping Siphon Gelatin Foams
  
  Info: Using sous vide infused vanilla-orange vodka makes this modernist cocktail extra flavorful and the half and half adds a richness that cannot be beat. Creamsicle with Sous Vide Infused Orange-Vanilla Vodka Recipe
• Concepts: Appetizer, Cheese, Foam, Infusions, Party Foods, Recipe, Whipping Siphon, Whipping Siphon Foams, Whipping Siphon Infused Food
  
  Info: Honey goat cheese is already light and airy but in this recipe it gets a modernist cooking twist by using a whipping siphon to turn it into creamy clouds. I serve it on small flatbreads with port-infused figs for a fun texture and taste combination! Honey Goat Cheese Recipe with Port-Infused Figs
• Concepts: Appetizer, Fruit, Party Foods, Pickling, Recipe, Tuna, Whipping Siphon, Whipping Siphon Infused Food, Xanthan Gum, Xanthan Gum Thickening
  
  Info: By using the basic modernist ingredient of xanthan gum this recipe turns tuna into an upscale party favorite for any gathering. I serve the tuna squares with a pickled pear relish and an Asian accent sauce for a pop of flavor. Seared Tuna Squares Recipe
• Concepts: Alcohol, Cocktails, Drink, Foam, Fruit, Gelatin, Gelatin Foam Recipes, Gelification, Gelling, Party Foods, Recipe, Whipping Siphon, Whipping Siphon Foams, Whipping Siphon Gelatin Foams
  
  Info: Tequila has a bad reputation as a party drink but you can tame it if you replace the shots with this sophisticated cocktail. The paloma is a traditional Mexican cocktail and is much more common than a margarita south of the border. It is usually made with tequila and a grapefruit soda, such as squirt, served over ice, and is both easy to make and delicious. Paloma Recipe with Grapefruit Foam
• Concepts: Carbonation, Fruit, Party Foods, Pickling, Recipe, Soup, Whipping Siphon, Whipping Siphon Carbonation, Xanthan Gum, Xanthan Gum Thickening
  
  Info: When watermelon is in season it's hard to resist. For some parties you need nothing more than to slice it and hand it out with paper towels for people to scarf down. However, sometimes you want something a little more refined and that's where this recipe comes in. Watermelon Soup Recipe With Pickled Rind
• Concepts: Ask Jason, Sous Vide
  
  Info: There are so many different things you can do with a sous vide machine that it can be hard to figure out what you want to try first. I think there's two categories of sous vide foods, things you can use sous vide to cook better, and things you can only do with sous vide. Here's some of my favorite things to do sous vide. Ask Jason: What Should I Sous Vide First?
• Concepts: Ask Jason, Sous Vide, Sous Vide Sealing
  
  Info: While a chambered vacuum sealer is the best way to do sous vide, they are several hundred dollars and overkill for many home kitchens. Many people turn to FoodSaver-type sealers, which can be convenient but they are expensive to buy bags for and can't really be used with liquids. So what is a home cook to do? Ask Jason: How to Use Ziploc Bags for Sous Vide
• Concepts: Carbonation, Fruit, Party Foods, Recipe, Soup, Thickener, Whipping Siphon, Whipping Siphon Carbonation, Xanthan Gum, Xanthan Gum Puree, Xanthan Gum Thickening
  
  Info: Sweet green grapes are another favorite snack of mine and they're a great party food because most people really like them. For this more upscale dish I turn them into a sweet, fizzy soup. The xanthan gum helps hold the particles in suspension and the carbonation effect adds a pleasant tingle and tang to it. Sparkling Grape Gazpacho Recipe
• Concepts: Agar Agar, Agar Gel, Agar Gel Cube Recipes, Agar Gel Recipes, Alcohol, Cubes, Dehydrating, Fruit, Gel Cubes, Gelification, Gelling, Gels, Infusions, Locust Bean Gum, Party Foods, Whipping Siphon, Whipping Siphon Infusions
  
  Info: These cocktail cubes are a fun way to entertain your guests. They are rum infused strawberries encased in a daiquiri cube. When you bite into them the cube starts off with a sweet and tart flavor followed up by the kick of the rum-infused strawberries. Strawberry Daiquiri Agar Gel Cubes Recipe
• Concepts: Ask Jason, Foam
  
  Info: There's a few different ways to make vegetable bubbles and foams but there are basically two components to master: extracting the flavor from the vegetables and creating the foam itself. Ask Jason: Guide to Vegetable Foams
• Concepts: Ask Jason
  
  Info: In the latest Ask Jason, Leif asks "I am interested to know the shelf-life after opening these products, and how best to store them" so I take a look at it with help from Modernist Pantry. Ask Jason: How to Store Modernist Ingredients
• Concepts: Dips, Foam, Party Foods, Potato, Recipe, Soup, Vegetable, Whipping Siphon, Whipping Siphon Foams
  
  Info: My mother-in-law always cooks great meals for us when we come to visit. She recently cooked a wonderful sweet potato soup that I thought would be great in a modernist preparation. I've roasted the sweet potatoes and added some molasses, ginger, and thyme for extra depth of flavor. Roasted Sweet Potato Soup Foam
• Concepts: Drink, Foam, Fruit, Recipe, Whipping Siphon, Whipping Siphon Foams, Whipping Siphon Xanthan Gum Foams, Xanthan Gum, Xanthan Gum Foam
  
  Info: This modernist recipe is a refreshing take on blueberry lemonade that changes the ubiquitous summer drink into a modernist creation your friends will love. It is a light blueberry froth dispensed on top of a glass of lemonade. The blueberry foam slowly filters into the drink, changing the flavor of the lemonade the longer you drink it. It is a quick recipe to make and is a great way to elevate a common drink. Lemonade Recipe with Blueberry Froth
• Concepts: Whipping Siphon
  
  Info: Whipping siphon problems are pretty common but can usually be fixed with a few different methods. Here's my guide to troubleshooting your whipping siphon! Troubleshooting Your Whipping Siphon
• Concepts: Carbonation, Fruit, Infusions, Recipe, Salad, Whipping Siphon, Whipping Siphon Carbonation, Whipping Siphon Infused Food
  
  Info: While the most common and well-known use of a whipping siphon is to create foams you can also use it to infuse liquids and to carbonate liquids. In this modernist recipe, I carbonate the water in watermelon to make a fizzy salad. It's a unique way to present an easy summer dish. Carbonated Watermelon Salad
• Concepts: Whipping Siphon
  
  Info: A whipping siphon is basically a reusable whip cream container. You can pour some cream in it, add some powdered sugar, charge it with N2O and it will instantly dispense whipped cream. It can be used in a similar manner with many fluid gels to create foams of different thicknesses. The heat resistant ones can also be used for hot foams and sauces. Whipping Siphon
• Concepts: Dessert, Foam, Whipped Cream, Whipping Siphon, Whipping Siphon Cream Foams
  
  Info: I recently purchased an iSi whipping siphon for easier creation of foams and also to carbonate various liquids. One of the first things I used it for was to create whipped cream (how can you not start there!). How to Make Whipped Cream with a Whipping Siphon
• Concepts: Ask Jason, Sous Vide
  
  Info: One of the most common questions we get asked about our sous vide recipes is some variation of "the recipe says to cook it for 3 to 6 hours, but when is it actually done". The short answer is that anytime within the given range the food is "done". As long as the food has been in the waterbath for more than the minimum time and less than the maximum time, then it is done. There isn't a specific magical moment of true doneness that can be generalized. For those that want more information, here's the explanation why. Why the Range? Sous Vide Times Explained

---

This article is by me, Jason Logsdon. I'm a passionate home cook who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.

---