For things other than making whipped cream or inhaling N[sub]2[/sub]O?
I have one made by iSi. I’ve made chocolate mousse a few times. The gelatin-stabilized peach foam over sparkling wine was a hit. And I’ve performed one rapid infusion of cucumber into gin. Anything else that I should try?
Yes, indeed!
You should def try making friends with me and inviting me over for all the mousse you can turn loose. Oh, I do so love chocolat!
I’ve used them for lots of things. At a fine dining restaurant, we often served foam shooters as a amuse bouche. You can foam just about any pureed soup. We often did truffled-spring pea, white asparagus, and lobster-porcini foams. Another thing we did was make a horseradish foam to garnish mashed potatoes. I think we also did a wasabi foam for seared tuna.
Oh, we also did one with coca cola, foamed into a pomegranate syrup, to make a “cherry coke”.
Don’t be afraid to put two charges into the canister if you want something extra-fluffy!
Are those things particularly tricky to use? We watch *Chopped *fairly often, and it seems like any time a chef tries to use the thing, it goes poorly - either the charge goes FFFTTT! in a moment, or the thing dispenses splatters of glop rather than a nice foam.
The only times I’ve had problems are when I let some fruit chunks get in, which clogged the nozzle, and when I’ve been playing around with recipes and accidentally solidified my solution in the bottom of the bottle.
That’s because they inevitably tried to foam fruit puree or other chunky or pulpy substance.