5 Cream Whipper Techniques

[@crcarlsonUT]

I agree, the street corner interest in modern cuisine is truly remarkable.

[@_general_error]

"Kids have been making moose after moose after moose." ... In Manchester!? aha?

[@EddieShepherd]

😄

[@cocacola9138]

good one, they make a lot of mousses at music festivals as well

[@EddieShepherd]

@@cocacola9138 such is the reach of my influence

[@troycavins850]

……….. 😂😂😂😂 I don’t think so, chef. You’re funny!

[@davidlee963]

I spat my coffee out at that one 😂😂

[@marsvoltian]

Love the Manchester streets bit. Got a hardy chuckle out of that

[@lgengrosaps4148]

2:50 😂😂😂😂 hahahaha, you have humor level: OVER 9000!!

[@emski7772]

Super helpful, thanks. I've been debating whether I should add this tool to my kit and I think you've convinced me

[@barmyarmy935]

Fantastic Idea's, im going to give these a go..! Your an out there thinker Eddie.. Cheers

[@EddieShepherd]

Go for it!

[@PatientFarmer]

I'm so happy I found your video! So many ideas now. I just picked up a Chef master but if I get another one I'll look into the ISI

[@EddieShepherd]

Aw thanks, I’m sure any whipper you have will work great and you’ll able to make lots of delicious things. let me know how you get along :)

[@chipdesormeaux7009]

2:50 bwahahahaaaa! Excellent delivery. I went through the whole joke, and then went “…wait! ‘Streets of Manchester…mousse after mousse after mousse?” Wasn’t expecting a joke, well done.

[@Dominikmj]

Amazing advice! Great content… more of that, please!

[@EddieShepherd]

Thank you! Will do!

[@maciejszpyra]

It would be awesome to see a video about your carbonation rig. Seems super interesting!

[@EddieShepherd]

Ah yes, that’s a good idea, I go over it a bit in my homemade tonic water video but it would be good to do a full video on more detail I think

[@peterplantec7911]

Eddy, nice job. I find my isi to be an invaluable tool in my kitchen. Not a professional chef, I do cherish my culinary skills. I find experimenting with my ISI to be great fun. Using CO2 to make whipped cream…not so much…jus’say’n.

[@honko802]

Hi Eddie. I was looking to buy an isi siphon but wasn't sure what size I should get, the 0.5L or 1L and was wondering if you might be able to provide some insight. I would mostly be using it for dessert applications like mousses and generally doing ~6 servings. Do you think the 0.5L would be enough for this or should I step up to 1L. Thanks!

[@studioshellishelli]

A general use question I can't seem to find explicit answers to anywhere else ... I've noticed on cooking shows they leave the charging cannister on while dispensing. But on one of the iSi videos they remove the charger. Does it matter either way? And is it okay to refrigerate with the cannister on? Thank you.

[@EddieShepherd]

I will generally remove chargers after using them but sometimes leave the canisters in, if using more than one especially, as you can have enough pressure in the syphon that all the gas doesn’t come out of the canister, so if you remove it immediately you’ll loose that extra gas, where as if you leave it in it should go into the siphon as you use it and the pressure is decreased enough. That’s my understanding. I’m sure it’s better not to leave the canisters in longer term, but I would think short times in the fridge is fine, it’s certainly quite common practice. So I’d say aim not to leave them in but it’s fine I think for shorter term periods of time. Make sure to take them out before washing and storing too

[@retrocool]

I've been watching a few of your videos, now, and the quality is amazing, both of the photography and the incredible food ideas. Your commitment to the flavour, even for a professional, is mind-blowing. Thanks so much for sharing these. I'm also very curious about your accent which has hints of RP, northern and estuary!

[@EddieShepherd]

Thank you, thats really kind of you to say. I do really love getting to do what I do for a living. I feel very lucky to get to work in a creative craft with the amount of freedom I have to pursue what interests me, and I like having the videos as a way to share some of those ideas a bit further with people who might not be able to visit for the actual menu. With both things I tend to find the more I put into them the more rewarding it is for me. I have no idea what's going on with my accent to be honest, I'm from Manchester but my manc accents not that strong, and my family is all north west (a bit of Wales and Cumbria too), I probably try to speak a bit more 'properly' than normal in the videos because, although it feels more natural now, , its always a bit weird speaking into a camera. I might try to one in 100% Gallagher brothers Manc at some point R kid :)

[@RazomDoPeremohy]

Hold tight the drum and bass moussive!!! 😂 🎈

[@ScottChallenger]

Is there a way to charge the small C02 cannisters from the larger tank? Or is there a way to hook up the large tank to the whipper? Can you whip with C02 or does it have to be N0s?

[@EddieShepherd]

I don’t know of anyway to hook larger gas tanks up to the siphons safely. I’m sure it’s doable but I worry it would be very dangerous. You can aerate things with co2 to but bear in mind this carbonates them too and is less stable usually than nitrous (no one wants fizzy whipped cream or chocolate mousse, but it can be good for some very specific things

[@Skans-Gustav]

Funny, those Manchester kids are such future chefs:) I guess they are laughing too as they inhale all that N2O..

[@GolfsCollop]

Wanting to make a champagne & elderflower espuma, would you have a recipe for this ???

[@EddieShepherd]

You want it to be stable like a mousse? There’s a few ways you could do it. Easiest would be to add a methycellulose element like the ‘easy whip’ product I designed (it’s linked in the description) blend that into your champagne & elderflower base then aerate in the whipper, or alternatively you could heat 1/3 of the liquid base with agar, then off the heat pour the rest of the liquid slowly into the heated base while stirring. Let that set to a soft gel, then blend that soft gel to a purée, then aerate the purée in the whipper to a mousse. I would be tempted to use both a nitrous oxide charger, and also a CO2 charger to add a little carbonation to mimic champagnes natural carbonation. There are a few other ways you can do this, but the very simplest without heating any of your ingredients and therefore changing their flavour would be the methylcellulose / easywhip method I mentioned.

[@thomaxinedixon9852]

This video wasé extremely useful

[@enochc7392]

If I'm trying to carbonate cocktails, is there value in investing in the iSi soda siphon? Or does the iSi whipper (using a CO2 charge instead of NO2) suffice for this application

[@EddieShepherd]

I believe you will get less foaming of your drink dispensing from the soda siphon, if you just want to carbonate drinks it might be a better bet, or even get a co2 tank and an adaptor to carbonate in 2 litre plastic bottles thats the most effective and cheapest option over a longer period of time. The whipper can do carbonation, but its not its strongest feature, its more that it is useful to know you can if you already own one

[@silvermediastudio]

The siphon also looks cool in your bar setup.

[@factasa]

amazing video!!

[@Rickblues46]

The kids turn up in cars in my road and make loads of mousse, and its great fun apparently as they laugh their socks and pants off once they have finished …. Annoyingly they throw the empty gas canisters and pants knickers and socks in the road after 😂😂😂

[@WalkWithMe2009]

Hi there, my whipper is not working properly. Its dispense gas after 15 to 20 shakes but not the cream. Once open it, cream stucks with bottle 😢

[@EddieShepherd]

Without seeing it it’s hard to diagnose the issue I’m afraid

[@andyf7103]

hey man I am just wondering if there is a difference between the standard one vs the red one in terms of the isi bottles? they say only the red ones are suitable for both hot and cold usage, would you know what's the difference?

[@EddieShepherd]

I own mostly the red ones and one of the slightly cheaper black ones, I'm guessing here & I think you'd need to check ISI's website / specifications but the actual whippers look more or less exactly the same - certainly the main body, so it might be the seals or the valve they use in the black one is not as high grade / not as temperature tolerant. I'm not 100% certain though so I tend to use my black one for cold items and the red ones for anything I might heat.

[@nopaynenoparty]

Great content, as ever. Have you got hold of an ISI Nitro/experimented with one of them, yet? Might be cool for drinks at your restaurant.

[@EddieShepherd]

oh cool no I havnt actually used one, I'll maybe see if I can persuade them to send me one to test :)

[@NickGeurts-c5w]

Did you ever work with the 0,25L version? Im wondering what size would suit my needs. Most of the time I'll be cooking once in a while for 4-6 persons. I'm trying to have as little left overs as possible. If i'm right the sifons don't work too well when there is too little liquid inside.

[@EddieShepherd]

I really only use the 0.5 litre version. I think you would find 0.25l very small. 0.5 litre size if good for smaller batches too. If you have too little liquid it will struggle regardless of the volume of the whipper so I think 0.5 is a good medium

[@silvermediastudio]

Get the .5 and a big box of chargers. I always fill it to the max line for repeatable results.

[@markp1549]

I would love to make some of these recipes unfortunately my 18-year-old son keeps taking the nitrous bottles away and I don’t know what to do please help

[@cliffcox7643]

What sweetner do you use for whipped cream, some liquid sugar like Agave?

[@EddieShepherd]

I haven’t made sweetened whipped cream in a while because I don’t really use it now but one of the restaurants I used to work in we used icing sugar / powdered sugar.

[@cliffcox7643]

@@EddieShepherd ok ty

[@silvermediastudio]

Try it with a splash of bourbon cream or Irish cream added to the 36% fat heavy whipping cream. Thank me later.

[@Carolyn7hoffman]

Can the chargers be recycled? It’s a lot of metal.

[@67buzzo]

How do you know when to use 1 or 2 NO2 chargers?

[@EddieShepherd]

It will depend a bit on the result you get and what you are after. Often 1 charger is enough, but you can use a second if you want something more whipped. Generally if I’m doing something new I test it with one, see if the result is what I’m after, add a second if necessary

[@drimworks]

2:58 It all makes sense now!

[@benharrey2453]

So did you say charge it with 2 n20 8 gram chargers?

[@EddieShepherd]

You could use 1 or 2 depending on the application

[@threemothers]

Thanks for sharing. Got to buy your book but I’m not vegetarian.

[@EddieShepherd]

Hope you like it!

[@Jeff1Veron]

Why do you need to remove the nitrous container after pressurizing?? Can you just keep it on the top?

[@thadnakao7585]

I don’t remove it

[@95rav]

Leaving it on too long can cause the 'O'-ring seals to become flat and deformed. A day or so is fine, but don't leave it screwed in for weeks at a time.

[@thadnakao7585]

@@95rav lol just reread my comment …

[@Annamarialouisa]

Krijg geen stevige slagroom blijft moes duidelijke instructies staan nergens beschreven.. is 1 patroon genoeg voor 250ml ? Tot heden geen aanbeveling voor z’n dure slagroomspuit🥲

[@林育弘-e1w]

May I have the name of your book?

[@EddieShepherd]

Hi. There are links to it in the video description 😁

[@GigiLirot]

is Nitrous oxide bad for the environment?

[@jorgruther2498]

You mention "Molaces" in the Gingerbread recipe?! Do you mean "Molasses"???

[@EddieShepherd]

Yes blackstrap molasses

[@jorgruther2498]

@@EddieShepherd Thanks!!!!

[@Carolyn7hoffman]

Warning about the travel: you can’t take the chargers on a plane. They are hazmat.

[@qwerty8982]

I've been using these for years and had no idea you could use them for food!

[@helloneighbor11]

Too much huffing caused your brain to slow way down