Whipping Siphon Collection
Perhaps the most versatile tool in the modernist cook's arsenal is the whipping siphon. It allows cooks to make hot or cold foams as well as carbonated beverages, spheres, or even fruits. It also makes preparing a batch of homemade whipped cream incredibly easy. It's a great gift for any adventuresome cook in your life. The items in this collection are all that's needed to begin enjoying this awesome tool.
Here are my suggestions for the best equipment and ingredients to get ready to use a whipping siphon. Click a link to buy now from Amazon or Modernist Pantry, or scroll down for a more detailed description of each item.
Need a little more information before you make your decision? Here's everything you need to know about each item listed above.
SUPER COMBO DEAL: Siphon, N2O Chargers, and Book - $129
If you want to get started creating amazing dishes with the versatile whipping siphon, this deal is perfect for you. You get the whipping siphon, 24 chargers, and the whipping siphon book for SLIGHTLY MORE THAN THE WHIPPING SIPHON ITSELF.
This is definitely the best value I've seen on any modernist equipment and I highly recommend it. Couple this package with a few modernist ingredients and you can create some really amazing dishes.
Whipping Siphon - $125
A whipping siphon is basically a reusable whipped cream container. Its primary use is to create foams, but it can also be used to carbonate liquids, fruits, and spheres. The heat resistant ones can also be used for hot foams and sauces.
I'm very happy with my iSi Gourmet Whip 1 Quart Plus whipping siphon. This unit is designed for the professional kitchen. It has a high-quality stainless steel bottle and head. A fixed stainless steel dispensing valve for precise application and control. It also comes with decorator tips and is heat resistant.
N2O Cream Chargers - $24
These N2O Cream Chargers are used to fill the whipping siphon with compressed nitrous-oxide gas. Typically two chargers are required to fill the quart-size whipping siphon.
This box contains 24 chargers that can be used with all iSi cream whippers.
Modernist Cooking Made Easy: The Whipping Siphon - $19
This book focuses on presenting the three 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.
Funnel and Sieve - $49
Although not required items, a funnel and sieve make filling the whipping siphon much easier and cleaner as well as preventing clogging of the nozzle. The funnel holds nearly 3 cups of liquid and the sieve insert can be used to strain out pulp and seeds. This iSi model is made of 18/10 stainless steel and is dishwasher safe.
CO2 Chargers - $27
I really enjoy using my whipping siphon to carbonate beverages and fruits. Carbonated watermelon and grapes provide a quite unique and delightful taste sensation. In order to carbonate you need to use a different type of charger, one full of CO2.
Xanthan Gum - $7
Xanthan gum, or just xanthan, is one of the easiest ingredients to work with. It is used extensively to thicken liquids. When put in a whipping siphon these liquids are great for making froths and other light foams.
Agar - $13
Agar quickly turns liquids into gels and fluid gels. These gels can easily be used to create foams ranging from the light and airy to thick and dense. The foams can be served either hot or cold.
Gelatin - $4
Gelatin is one of the oldest "modernist" ingredients 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. Gelatin can also be used to create foams and a wide variety of gels.
Mono and Diglycerides - $7
Mono and Diglycerides, or glycerin flakes, thicken and emulsify oil. When used with a whipping siphon, these create rich oil-based foams that melt in your mouth.
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.
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