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Lemon, parsley, and capers are a classic sauce used to flavor white fish. This recipe combines that sauce with heavy cream in a whipping siphon to create a light and airy mousse topping. The topping carries the flavors of the sauce while adding a delicate texture to the dish.
Mango curries are sweet, fruity and spicy, and they pair wonderfully with roasted meats such as pork loin or chicken breasts. This curry recipe is one of my favorites and I use it on many week day meals, but if I'm having a party or nice dinner I like to fancy it up some by turning it into a hot foam that blows away my friends!
During the whipping siphon infusion process the aroma of the basil is transferred to the mozzarella, flavoring it and
imbuing it with basil essence. Once the mozzarella is infused I like to serve it in a flavorful salad by adding roasted cherry tomatoes and pine nuts.
The smoky, rich flavor of bacon can be extracted into a water infusion to create a flavorful broth. I add some peppercorns and rosemary to round out the flavors. I serve it as a soup base with steamed vegetables and roasted pork pieces as garnish.
Sweet pears and spicy ginger meld together into a flavorful vinegar infusion that is fantastic on sushi or sprinkled over steamed fish. The resulting pickled pears make a great addition to a chutney or used as a garnish.
I often use a few splashes of this vinegar to brighten up the
dish by adding even more freshness with the infusion of lemon, lime, grapefruit, and orange peels. It's a perfect topping to drizzle on salads or add to cocktails to provide some sour notes.
I use a whipping siphon process to quickly infuse gin with tonic flavors, resulting in a tart alcohol that isn't watered down. Infusing grapefruit adds acidity and citrus notes while cinchona bark adds the quinine tonic flavor.
This infusion adds the sweet and tart subtle flavors of cucumber and sour apples to the natural gin taste of juniper and herbs. Enjoy this infused gin over ice with club soda or just a splash of tonic water!
Lemon infused vodka is a citrusy, flavorful drink and the base for limoncello. By using the whipping siphon to quickly extract the flavors from the lemon peels, the final product is a little less rounded but still so refreshing.
Nitrous oaking is a take on the barrel aging prepared cocktails process by utilizing the whipping siphon. The high pressures draw out the caramel flavors from the toasted oak chips and infuse them into the liquid.
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.
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!
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.
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!
This sesame crusted tuna recipe uses sous vide low temperature cooking to make a delicate fish entree. I top it with a fresh avocado salad and a vinaigrette dressing to provide some enhancing flavor punch!
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 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.
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!
This recipe focuses on the subtle flavors of the rosemary and sage by using a neutral base oil. With a sous vide machine, the infusion process is simple: combine the ingredients, heat, cool and store! What a great flavor enhancing finishing oil for fish dishes!
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.
This crostini recipe infuses the heat, smokiness and flavor of dried chiles into canola oil, which is then thickened into a foam. It is also a good topping for grilled meats or as a spicy spread for fresh bread. The process of infusing oil with flavors before thickening it leads to countless variations you can adapt to any dish.
This recipe infuses milk with the great flavor of maple and pecan then turns it into a tender panna cotta dessert. The common modernist gelling ingredients of iota carrageean and kappa carrageenan are used to make the panna cotta portion; an immersion blender and a whipping siphon are both modernist equipment used to make this delicate ending to your meal.
Limoncello is a classic Italian digestif from Southern Italy made by macerating lemon peels in alcohol for up to a month. In this recipe I use the modernist equipment power of the whipping siphon to reduce the process down to only 5 minutes. This end product is added to sugar and water; now it's ready to use.
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!
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.
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.
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.
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.
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.
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.
My favorite end-of-day drink has to be bourbon. Most days I'll stick to my favorite brands on the rocks or I'll make a Manhattan, but sometimes I'm up for trying something different. In this case, an orange-cinnamon infused bourbon made with my whipping siphon.
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.
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.
One of my favorite spring dishes is shortcakes with fresh fruits or berries. The other day I decided to take advantage of some great looking berries and made a variety of shortcakes. To make them more modern, and to work on some recipes for my upcoming book, I used some whipping siphon foams and agar agar fruit gels.
This recipe produces a thick chocolate foam that is a tasty fun way to top ice cream or brownies. It makes a wonderful smooth dessert when served by itself with just a sprinkle of cinnamon and powdered sugar topping it off!
This crostini recipe moves the traditional deli food of lox and cream cheese on a bagel into fancy modernist bites. The cream cheese is turned into gelled noodles that are served on toasted bagel rounds with pickled red onion. An easy to pick up and deliciously flavorful party food!
For my father-in-law's birthday we were going to be having mud pie for dessert so I decided to make a key lime whipped cream to go on it. I decided to use my iSi whipping siphon so I could show it off. The process of making traditional whip cream with it is very easy.
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