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The culinary or whipping siphon is one of the key tools used by experimental chefs in molecular gastronomy and modernist cooking. It is a small, sealable container with a cap that can hold in fairly large amounts of pressure without leaking. In the cap are two valves: one to introduce gas into the inner chamber and another to release the pressurized contents when the desired result has been reached. Originally, the whipping siphon was used only to make whipped cream, but now it is regularly utilized to create other sweet, savory and specialty creams, foams, and infusions.
There are currently two main ways in which the power of the siphon is harnessed in the kitchen: 1. to expel the contents in a siphon through one of many specialized tips that are interchangeably screwed into a valve on the cap, and 2. to saturate the contents within a siphon and then remove them by expelling the gas first and then pouring the infused ingredients out once the cap has been removed.
For substances that are ejected through a tip, like whipped creams or foams, a liquid is placed into the chamber, which is then sealed. A gas is then inserted into the sealed container (we recommend XLWhip™’ food-grade nitrous oxide) which is then shaken and refrigerated. The agitation and change in temperature make the gas molecules penetrate anything sealed within the chamber and cause ingredient flavors to penetrate each other and fuse, creating new flavors. The pressure causes this to happen much faster and with less effort than mixing by hand or by machine, rapidly changing the flavor profiles, smells, and textures of whatever is sealed in the siphon. Finally, the pressure in the chamber is used to expel the contents through a spigot attached to the second valve, re-using the gas as the aerosol to eject the contents out of the siphon and basically “shooting” out creams and foams like a culinary cannon.
Through experimentation it was found that nitrous oxide works extraordinarily well in binding to fat, particularly liquids with a fat content between 28% and 36%, which is amazingly the exact percentage of fat in fresh cream. Nitrous oxide not only creates one of the creamiest and most pleasant textures for whipped cream, but it adds a natural sweetness unlike other gasses. For additional sweetness, adding honey or a natural sugar creates a superior whipped cream that is healthy, clean, flavorful, and truly amazing.
One other way to use the siphon is for rapid infusions. This requires a flavorful substance (spices, herbs, fruit, etc.) to be placed into the container and paired with a liquid and the best liquids to draw out flavor is 80 proof (or higher) alcohol. The alcohol should completely cover whatever the cook desires to extract flavor from before sealing and pressurizing the siphon with gas. This process is often used with cocktails and drinks to create flavorful mixes in seconds. When the correct flavor extract has been finished, the gas is released, leaving the contents still in the canister. Then everything is poured through a strainer and only the infused liquid is left, ready to be used in a flavor-filled adventure.
One interesting note: Although liquid is usually the primary reason people make rapid infusions, the process also modifies the other ingredients and they can be used as well. For example, fruit that is used for infusions often will take on new flavors and textures and can be used in other recipes. Using the remaining ingredients for other purposes is a great way to be creative and eliminate any unnecessary waste.
To see our kitchen tested and approved dishes, desserts and beverages please visit our recipes page.
At XLWhip™ our aim is to provide the highest quality food-grade nitrous oxide available and the best modern accessories for your kitchen or bakery.
