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, Equipment, Equipment Collection, Equipment Reviews, Sous Vide, Sous Vide Equipment
  
  Info: In this episode of Ask Jason, Doug asks: "Is one better, a water bath or a stick circulator for sous vide?" That's a good question and part of it depends what you're trying to accomplish. I've used several water baths and they work really well. For most cooks and most uses a water bath (i.e. the Sous Vide Supreme) and a stick circulator (i.e. Anova, ChefSteps Joule or Gourmia) work just as well as each other. Water Bath vs Stick Circulator for Sous Vide? - Ask Jason
• Concepts: Ask Jason, Smoking, Smoking Gun, Sous Vide, Sous Vide Equipment, Sous Vide Smoking
  
  Info: In this episode of Ask Jason, Cody asked "Thoughts on cold smoking and sous vide?" Jason responded: I haven't done any real cold smoking with sous vide. I've used the smoking gun some but it is different. The smoking gun normally doesn't contribute as much smoke flavor as real cold smoking would do. How to Combine Sous Vide and Cold Smoking? - Ask Jason
• Concepts: Ask Jason, Equipment, Sous Vide, Sous Vide Equipment
  
  Info: In this episode of Ask Jason, Ben asks: "What do you recommend to pin down items that float?" This can be a common problem when sous viding food, see what Jason said. How do You Pin Down Floating Sous Vide Items? - Ask Jason
• Concepts: Ask Jason, Sous Vide, Sous Vide Chicken , Sous Vide Chicken Breast
  
  Info: In this episode of Ask Jason, Paul asked:"Schnitzel and sous vide, how does this work when you pound thin, sous vide, then fry. Is it worth sous viding it? Jason answered: It definitely works. Cole Wagoner did one a few weeks ago and said it was brilliantly crispy. I've done both sous vide chicken parmesan and chicken piccata, but not schnitzel. How Do You Sous Vide Schnitzel - Ask Jason
• Concepts: Ask Jason, Sous Vide, Sous Vide Turkey , Sous Vide Turkey Breast, Sous Vide Turkey Thighs , Turkey
  
  Info: In a recent Live Q & A session, Chris Asked Jason "Can I have a little bit of help about cooking a whole turkey?" Jason responded: There's a good Facebook thread in the group talking about different methods of cooking a whole turkey. I personally never cook sous vide whole turkeys. Normally, I break them apart because I prefer the white meat sous vided at 140°F (60°C) and the dark meat at 148°F (64.4°C). It's also a little bit easier to handle the individual parts than an entire turkey. The same goes for chicken as well. Help Cooking a Whole Turkey - Ask Jason
• Concepts: Ask Jason, Smoking, Sous Vide, Sous Vide Smoking
  
  Info: Christopher asked Jason: "What are your recommended times and temperatures for smoking and then sous viding a prime rib." There's been a lot of talk lately about sous viding and smoking. Darrin Wilson runs a great Facebook group called Fire and Water Cooking which covers both smoking and sous vide. I recommend you check out his group if you're looking for some good tips about stuff like this. What is the Best Way to Combine Smoke and Sous Vide - Ask Jason
• Concepts: Ask Jason, Sous Vide, Sous Vide Chicken , Sous Vide Chicken Breast
  
  Info: Owen asked Jason: Why Does My Sous Vide Chicken Roulade Come Out Stringy? I haven't done any chicken roulade, but I've made a decent amount of turkey roulade which is pretty similar and I've cooked a whole lot of chicken breasts. I'm not sure if you were using white meat or dark meat in the roulade or what sous vide temperature you used. Why Does My Sous Vide Chicken Roulade Come Out Stringy? - Ask Jason
• Concepts: Ask Jason, Sous Vide
  
  Info: Cheryl asked Jason: "Your article talks about calculating pasteurization times for slabs, but what about ground meat? Can you go over how to read your timing ruler? I want to understand pasteurization better. Sometimes I just need to pasteurize the meat and not tenderize it, other times I want to do both. Is the pasteurization only without factoring in time for tenderizing that I don't understand?" How Do You Pasteurize Ground Beef With Sous Vide
• Concepts: Ask Jason, Sous Vide, Sous Vide Vegetable
  
  Info: Mike Asked Jason: Another challenge for me has been getting creative with vegetables. I love your sweet and spicy carrots recipe, especially the convenience of dumping everything into the bag to cook and then you just put it straight on the plate and you don't do anything else with it. There are a lot of vegetable recipes you can do that with as long as you don't mind them being a little watery. Remember my 80% good enough mantra? When I'm cooking for a basic weeknight meal, I don't want to spend extra time and dirty more pots. I'll throw some vegetables in a sous vide bag with a little bit of olive oil or butter and a few herbs and spices. I'll cook them through until they're tender, put them on the plate and serve. I find besides being really flavorful, they're healthy to eat and the vegetables are perfectly cooked. It's a good way to kind of maximize my "golden rule". Getting Creative with Vegetables - Ask Jason
• Concepts: Ask Jason, Sous Vide, Sous Vide Beef , Sous Vide Tri-Tip, Sous Vide Tri-Tip Roast
  
  Info: My local stores and butchers don't carry much tri-tip meat, so I've only cooked it a few times. So I turn to sirloin steak and strip steak as a replacement meat. Unfortunately, I don't have many personal good tips for tri-tip specific, but I know a lot of people who love it. It's my understanding that you sous vide tri-tip to a steak-like temperature. You could select 131°F (55°C) if you like a medium rare steak. Some people enjoy tri-tip just heated through for 2 or 3 hours but others like to cook it a little bit longer to tenderize it. Sous Vide Tips on Tri-Tip - Ask Jason
• Concepts: Anova, Ask Jason, Equipment, Joule, Nomiku Immersion Circulator, Sous Vide Circulators
  
  Info: Do You Need a Circulator to Sous Vide? The short answer is, I don't think so. If it works for you, then great. Circulators are really nice to have though. There are many reliable brands at low cost. Do You Need a Circulator for Sous Vide - Ask Jason
• Concepts: Ask Jason, Pickling, Sous Vide, Sous Vide Vegetable
  
  Info: Timm Kuster says "We need more pickled vegetables on our plates!" That's a good comment because I also think pickled vegetables are great. I didn't do much pickling until my last cookbook Amazing Food Made Easy: Healthy Sous Vide. In that one I did 2 different pickled vegetable recipes and it showed me just how easy it is to use sous vide for pickling. Need More Pickled Vegetables? - Ask Jason
• Concepts: Ask Jason, Sous Vide, Sous Vide Fish
  
  Info: This is a really great question! We get in this kind of echo chamber when discussing the use of sous vide cooking. I feel there's two opposite groups of people. There's the one side who thinks sous vide is completely overrated; it can't do anything that you can't do with traditional cooking. Then there's the camp who thinks you should sous vide everything. You've probably seen the extreme of that in the once or twice a year joke post about "my popcorn is going in the sous vide machine". What Should You Not Sous Vide - Ask Jason
• 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: 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: 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: 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: 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 an adventurous home cook and professional blogger 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.

---