Do you own one of these?
On what foods/recipes do you use it?
I can't find many practical uses for it
>>7102953
used them when I was working at starfucks. usually just flavored whipped creams is pretty much the go to for this. Find a quality syrup to use when doing it
>>7102953
getting high off whippets then regretting it
>>7102953
>not buying 100 pack of chargers and time traveling.
Only thing I use it for
>>7102992
How many litres of cream does 100 cartridges go through for whipped cream?
>>7103013
cream?
Yeah, I've got one.
I like using 'em to carbonate fruit; put the fruit in there and hit it with a CO2 cartridge (like you'd use in a soda siphon) instead of the nitrous.
>>7103018
Interesting..
What about for actual foods?
>>7102953
The restaurant I work at has a few... I've never really used it for anything other than whip-its in the walk in.
I buy the cartridges 600 at a time, combined with lsd it's a helluva time.
The restaurant I work at uses one to hold tempura batter.
>>7103114
How exactly?
Put it in, discharge a canister and send it to the fridge?
>>7103071
What do you mean about "for actual foods"? You can carbonate anything that contains water, but a carbonated steak isn't going to be very tasty IMHO.
You can use them for pressure-marinading food, but honestly it's a bit of a hassle since they don't hold very much volume, and the relatively narrow hole you have to insert/remove the food through limits it to things which have been diced or chopped.
>>7103143
I meant as in using it for whipping something to add to foods, not carbonating the foods.
And yeah that sounds like an annoying process.
IF you want "actual" foods you can make alot of pures and air them, turning them lighter and some of them even into the so called foams. Example: green beans, smashed potatoes.
If you put cream for whipping for like example Lyncott you can make chantilly for desserts.
It is also used alot in the badly called molecular gastronomy in foams in additions of additives (xantana, alginate, gelatin, albumins)
https://en.wikipedia.org/wiki/Foam_(culinary)
>>7103103
Try it with x, it works wonders as well
I have one, its okay I guess.
I've marinated meats, made coffee, foams, extracts etc. The meat came out carbonated, even after baking. It was fluffy and odd.
My favorite thing is 20 minute pickles. Sometimes I bring this thing to work and we make them at my desk over lunch.
A simple recipe I like to make is mix approximately 250mg Ketamine with 2+chargers. Absolutely fucking delish. For a more extravagant dish, say if you wanted to show off to friends and family, try the above dish with a combination of sides. LSD, MDMA, Cocaine and Alcohol all mix perfectly.
I used these extensively to get high as shit, it compliments literally every single other drug amazingly well.
Wasting cartridges on food is a crime.
>>7103317
>https://en.wikipedia.org/wiki/Foam_(culinary)
The fact that this mentions emulsions would indicate that a foam can be made out of any relatively thin oil based sauce. So based on this Anybody could put some very thin alfredo sauce inside of a charger although the charger would inevitably thicken it by the cooling of continued use. Maybe if it were used in short burst or with other specialised none cream based emulsions? I could possibly imagine a very thin hollandaise sauce being used or any broth reduction.
>>7102953
>asks for recipes
>instead degenerate faggots talk about how high they get off the cartridges
What the fuck is wrong with you people? what makes you retards think anyone gives a fuck?
i use it for infusions and quick pickles quite a lot.
>>7105481
you can make an alfredo foam but it would have to be stabilised somehow.
>>7105482
You wouldn't need to season your food with the amount of saltiness you have.
>>7102953
i use it to make tiramisu
>>7102953
>yes
>whippets
>whippets
>>7105482
You'll find that /ck/ is one of the boards that people seem to forget has an age requirement of 18+. Most of these posters are 15 and thought /b/ moved just a bit too fast.
>>7102953
They're good for getting you real fucked up desu senpai
>>7105481
Gimmicky bullshit you'd never think of doing if you actually knew how to cook.
>>7105481
I have two siphons.
At work I use one for hollandaise. It's interesting because you just pour all the ingredients in, no need to mix beforehand.
Also heavy cream mixed with blue cheese for steak.
You can go to the isi site and find a lot of recipes and ideas.
>>7105484
The fat is the stabilizer
>>7105940
You are wrong.
>>7106036
It's spelled bleu cheese
I use it for drugs.
>>7106072
>bleu cheese
Is this the new joke I hear all about here lately?
we had a special at my restaurant that used some sort of whipped beet shit
was pretty neat0 m8. just think of something you want to charge and try charging it
if it works, then good 4 u
yep I love whippets also fuck OP
