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I'm looking at a recipe for batter using a soda syphon. Since the term soda syphon, as opposed to cream whipper, is used I'd assumed the cartridges should be CO2 (recipe doesn't say). But I've found a few online posts saying that it's better to use NO2 cartridges. Any advice here?

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    Please don't use NO2, which is toxic, for any food. The gas you mean is N2O. – Matthias Brandl Nov 6 at 14:32
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Most batters made in a soda syphon/whipper that I have seen, and used myself, use N20. Though, often, when the goal is aeration, CO2 is used.

A description of what you are making, and which brand of whipper, might allow a better response.

  • My apologies I’ve re-read the recipe and Heston says to use CO2. The recipe involves flour, rice flour, honey, vodka and lager, and a spell in the ‘fridge. It’s an isi syphon, 0.5L. Apparently it has a safety valve. Looking at couple of other recipes for isi and doing the maths on quantities, it looks like halving Heston recipe and using the 0.5L syphon with two CO2 charges is the way to go. I’ll report the results!! – RFlack Jul 6 at 21:29
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    Please don't use NO2, which is toxic, for any food. The gas you mean is N2O. – Matthias Brandl Nov 6 at 14:32
  • Noted, and edited. – moscafj Nov 6 at 15:27

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