The siphon is a tool that will help you in the kitchen to prepare sweet and savory mousses and emulsions, perfect for many dishes
It is among the tools found in kitchens professional of the restaurants and in the domestic kitchens of the most passionate. What are we talking about? Of the siphon, a multipurpose tool that was created for the preparation of cocktails and to whip cream but which, thanks to its versatility, is now used for the production of many recipes, both sweet and savory.
How is a siphon made?
The siphon is composed of two main parts, the glass and the cap. The first serves as a container for the preparation that will become foam, the cap is the upper part closed by pressure to the glass, from which the preparation will come out. Each shell has spouts of various shapes and a lever to press to start dispensing. In the upper part of the shell there is the most delicate component of the siphon, the cartridge holder, which is used to screw the nitrous oxide cartridges which will create the typical frothy effect.
There are now many siphon models on the market, more or less cheap to choose from. Our advice is to use only those in metal because, being an instrument that works under pressure, this material gives many more guarantees in terms of efficiency and safety.
How to use the siphon in the kitchen?
Using the siphon in the kitchen may seem more complicated than it actually is. The first thing to do is to fill the glass with the Preparation that we intend to dispense, but not to the brim: in all the siphons in fact a sign to be exceeded is indicated. At this point, just close the siphon, load the cartridge holder with a new cartridge and press the lever to start dispensing the foam.
Always remember to operate the siphon taking care to keep it upside down to avoid unnecessary losses nitrous oxide and to shake the preparation well before starting the release of the foam. About the preparation: it is very important that there is no kind of lump and that it is enriched by a emulsifierIsinglass or plain cream will do just fine.
With the siphon both hot and cold preparations can be obtained. If for the latter you just need to keep the siphon in the fridge for a few hours before turning it on, for hot ones the advice is to keep it at bain-marie until the last moment before dispensing the foam.
What can you do with the siphon in the kitchen?
As you will have understood in the introduction, there are very few limits to the use of the siphon in the kitchen. Thanks to its versatility, in fact, even if it is born to whip cream for i desserts, it is actually perfect for the preparation of many dishes. You can really emulsify everything.
The siphon is a tool that gives creativity and elegance to the plate, it is perfect for all cheese and vegetable mousse (a rocket mousse for your pasta or a potato mousse to pair with meat), not to mention the spume with the flavor of fruit as the coconut foam, perfect for preparing desserts. To understand how far you can push yourself to use these precious tools in the kitchen, just think that you can emulsify cured meat, there meat and the fish.
A last note, a duty, concerns the aspect caloric of dishes created with the siphon. Despite the creamy and light consistency, just because to make the foam you always need an emulsifier, the creations are always quite caloric and should be carefully measured, always without exaggerating.
This recipe has already been read 174 times!