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3 votes

How to avoid airy, thin whipped cream

As you already noticed yourself, a siphon and a mixer create different textures of the whipping cream. These textures are a fundamental property of the technique used for whipping, and you cannot do ...
rumtscho's user avatar
  • 139k
2 votes
Accepted

Is this siphon based recipe for mousse au chocolat trying to whip the cream?

This is an expected outcome. Foams made with a siphon are not especially stable over time. If you are making a siphon recipe without stabilizers, you should prepare it in time for serving, not plan to ...
rumtscho's user avatar
  • 139k
2 votes
Accepted

Can I use a pint/ 500ml whipped cream canister for small volumes?

You can (to some extent) fill it under the max line and still get good results. The standard 500 ml whip has an internal volume of 750 ml actually. If you fill it up to the max-line, you’ll have 250 ...
zetaprime's user avatar
  • 4,276
2 votes

Are N2O and CO2 chargers interchangeable for culinary purposes?

Nitrogen and probably N2O don't dissolve well in water so that wont work. CO2 dissolves well + forms a weak acid that converts back to CO2 as the CO2 is released from the water. That is why almost all ...
Mr. C's user avatar
  • 199

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