Friday, December 2, 2016
is a food additive that is primarily used to thicken, emulsify, and stabilize water-based foods. It helps things like salad dressings stay mixed, for instance. As a general rule, oil will try to pull away from other ingredients, particularly water, and the gum helps prevent this from happening. The additive also helps lend a smoother, creamier texture to certain foods, particularly ice cream. Fresh ice cream often has a really custard-like smooth taste, but this can be hard to maintain after a lot of time in a deep freeze; the gum can help preserve a lot of the smoothness and can help the ingredients resist becoming crumbly or dry. The additive is also effective as a general binding agent, and is often a really popular choice for gluten-free foods like breads that might be prone to disintegrating without the stickiness of gluten molecules to hold them together. Most food safety organizations and oversight committees have found the additive to be safe, particularly if used only in small quantities. There are some people who are allergic to it, though, and in rare cases there have been some adverse reactions.
As an Emulsifier
One of the gum’s most common uses is as an emulsifier, which basically means that it helps keep liquids from separating and pulling apart. In salad dressings, sauces, and condiments, for instance, it helps decrease the separation of oils, keeping the product well mixed while in the jar or bottle. As a result, all of the ingredients are held in a sort of suspension, and the customer doesn’t have to re-blend or shake things before use.
As a Thickening and Smoothing Agent
The same qualities that make xanthan gum a good emulsifier also make it a good thickener, of liquids and solids both. When something like salad dressing is shaken or agitated, it tends to thin out, making it easier to pour. This process is called pseudoplasticity. After the product has been poured and is allowed to rest, the gum helps it begins to thicken again slightly. Among other things, this helps it adhere to the food on which it’s been poured.
In frozen foods, xanthan gum creates the palatable feel of the food to the mouth. Along with guar gum and locust bean gum, it helps create the smooth texture of ice creams. It is also used to replace the fatty texture of egg yolks in many egg substitutes.
Improving Dough Cohesion
The additive is frequently also used as an addition to gluten-free flour, and can improve the overall quality of baked goods that are used with it. Gluten is a molecule most commonly found in wheat, and it is by nature a strong binding agent — it’s what gives most breads and baked goods their springy, chewy texture. Omitting gluten, which is all but essential for people who are allergic to wheat or prefer gluten-free products for dietary reasons, can leave many baked goods tasting dry and cooking poorly. Adding the gum to make up for the lost gluten can make a big difference.
How It’s Made
From a chemical perspective, the gum is a polysaccharide gum, or three-chain sugar compound, and it is created through the fermentation of the bacteria Xanthomonas campestris with glucoseand, in some cases, sucrose, both of which are naturally occurring sugars. It is also sometimes called corn sugar, particularly on ingredient labels. This additive is very stable at a wide variety of temperatures and pH levels.
It was discovered by chemist Allene Rosalind Jeanes at the United States Department of Agriculture, and was first approved for use in foods in 1968 after going through rigorous testing for toxicity. In the United States, Canada, Europe, and many other countries, it is considered to be safe for human consumption, and it is permitted as an “approved” additive in a range of different foods. It is very effective in small quantities and usually makes up only 0.5% to 1% of the total ingredients in any given product.
Xanthan gum is a natural carbohydrate that is not absorbed into the body, so it often raises less controversy than other more chemically-based food additives. Many people still want to avoid this and other additives as a way of returning to natural foods or looking for more nature-based alternatives, though. Some people with food allergies may also be sensitive to the product, and in rare cases it has been linked to headaches, stomach pain, and diarrhea. Other "gums," such as guar gum, carrageenan, and locust bean gum, can often be substituted, though these usually come with their own sets of pros and cons.
Xanthan gum is a common food binder available for purchase at grocery stores in the form of an inconspicuous white powder. As the term “gum” implies, xanthan gum gives items such as gluten free bread some of the texture and consistency that we’re all familiar with from our non-gluten free days. It provides some of that natural gumminess inherent to gluten in products without it.
This ingredient becomes even more important when you remove other binders, such as eggs, when making gluten free products vegan. Sounds like xanthan gum is a good thing, right? Not so fast…
The Dark Side of Xanthan Gum
Most people have no idea what xanthan gum is made from. Granted, the pure white powder doesn’t sound any alarms. It’s easy to confuse it with some of the other “white powders” we’re used to adding to baking mixes. And frankly, when I ate a lot of gluten free baked goods and breads, I didn’t necessarily care in the beginning what each ingredient was and where it came from. I just wanted to eat something similar to what I was used to before going gluten free.
To be clear, xanthan gum is a food additive approved for use in the USA in 1968 and is pervasive in the gluten free food category. It’s actually pretty difficult to find products without it (and that includes items outside of food such as shampoos and other beauty products). When mixed with some of the other gums, such as locust or guar gum, the result is an even better binder which explains why they are often used together in products.
The question few ask though is how xanthan gum is produced so that this common white powder has the power to make ingredients bind together as effectively as it does. The journey to your plate all starts with a lovely strain of bacteria known as Xanthomonas Campestris which in the world of Botany is responsible for producing what’s known as Black Rot on vegetables of the cruciferous family (ie. cauliflower, broccoli, kale).
Yes, Black Rot… it sounds awful and it is for plants that become infected. As you can see here in a picture that I personally took of of my cauliflower plants attacked by Black Rot during the summer of 2013. I couldn’t save them and lost the entire crop after a summer’s worth of hard work.
But What’s Xanthan Gum Made From?
To be clear, xanthan gum isn’t black rot. However I’ll leave it up to you whether you feel comfortable eating it from here on out.
The action of the bacteria produces black rot or a slimy gel depending on where it is applied. In the case of producing xanthan gum, Xanthomonas campestris is applied to some sort of starchy material (ie. corn, wheat, dairy or soy) and ferments it to produce a slimy, indigestible polysaccaride (a string of multiple glucose molecules) substance. This slimy material is then further refined, dried and milled into the white powder we know as xanthan gum.
Before we go further, you may have questions about whether the original starch would cause any reactivity in humans who are sensitive to those particular foods — corn, soy, dairy or wheat (which is most important to all of us here). It appears that there have been very few studies conducted on humans about the safety of xanthan gum according to the research provide by Chris Kresser.
Another question is whether xanthan gum is made from source materials (ie. corn and soy) that are GMO (genetically modified organisms). For those who do their best to avoid consuming those GMO crops, that would mean nixing xanthan gum off your list unless it’s certified as organic.
However it’s been noted on several sites, including that of Bob’s Red Mill, that folks with a corn or soy allergy may want to avoid xanthan gum produced from those starches since there’s no guarantee that it’s free from those allergens. Their particular product is produced on wheat starch which lacks the portion of wheat containing gluten (but makes me wonder about safety for those with an actual wheat allergy). With the FDA regulations now, I would assume they actually test their gluten free products to fall under 20 ppm.
Side Effects of Xanthan Gum
As you may already know, everything in nature can cause side effects that vary from person to person. Xanthan gum is no different and can cause issues for people. According to WebMD, it’s contraindicated to consume it in large quantities (over 15 grams per day) which is difficult considering how little one uses in a large recipe. It may also interfere with diabetic medication, causing blood sugar levels to drop too low. And xanthan gum is listed as a “bulk-forming laxative” which can cause problems such as nausea, vomiting and hard stools to name a few.
And it is possible to develop a sensitivity to xanthan gum just as you would to other foods. If you find that you’re still reacting to food that’s labeled gluten free, remember that other food intolerances are possible and can sometime mimic the symptoms of getting glutened. Leaky Gut Syndrome is a big reason why folks may find themselves adding more foods to the “NO” list. There is plenty of anecdotal accounts all over the web from people who react to xanthan gum.
What To Do…
If you follow my work here at Gluten Free School, you know I’m a fan of eating real food. By doing so, you reduce your exposure to wacky ingredients such as xanthan gum. It’s not to say that you can’t ever indulge in a gluten free baked good or a slice of gluten free bread, but ask yourself if you feel comfortable doing so all the time now that you know what it is.
I recognize that some people may not care while others, like me, absolutely will. We are each responsible for tending to our own health. The decision you make rests entirely on your shoulders.
If you bake, you can replace xanthan gum with guar gum which is derived from the guar bean. And you could also search on Google for the paleo version of the baked good you’re hoping to make. Even if you don’t eat paleo, you’ll at least end up with a recipe that’s focused solely on real food over a gluten free recipe comprised of 20+ ingredients (like xanthan gum).
I’d also suggest contacting companies with products you love and let them know that you’re not comfortable with their choice of binder. If they receive enough complaints, they may very well reformulate the product without it.
I’ll certainly follow up with another article looking at some of the other gums in the future, so please stay tuned!
Tuesday, December 29, 2015
is the brand name of an Italian sweetened hazelnut cocoa spread.Manufactured by the Italian company Ferrero, it was introduced to the market in 1964
Pietro Ferrero, who owned a bakery in Alba, Piedmont, an area known for the production of hazelnuts, sold an initial batch of 300 kilograms (660 lb) of "Pasta Gianduja" in 1946. This was originally a solid block, but Ferrero started to sell a creamy version in 1951 as "Supercrema".
In 1963, Ferrero's son Michele Ferrero revamped Supercrema with the intention of marketing it throughout Europe. Its composition was modified and it was renamed "Nutella". The first jar of Nutella left the Ferrero factory in Alba on 20 April 1964. The product was an instant success and remains widely popular.
In 2012, French senator Yves Daubigny proposed a tax increase on palm oil from €100 to €400 per metric tone. At 20 percent, palm oil is one of Nutella's main ingredients and the tax was dubbed "the Nutella tax" in the media.
World Nutella Day is February 5.
On 14 May 2014, Posted Italian issued a 50th anniversary Nutella commemorative stamp. The 70 Euro cent stamp was designed by Istituto Poligrafico e Zecca dello Statoand features a jar of Nutella on a golden background. Ferrero held a Nutella Day on 17 and 18 May to celebrate the anniversary.
I used to love Nutella when I was kid–that is before studying nutrition and discovering its harmful ingredients. The scariest thing that people don’t know about Nutella is that it contains monosodium glutamate (MSG), also known as E621. It’s cleverly hidden inside an artificial flavor called vanillin which is labeled on every Nutella jar. It also contains the toxic GMO emulsifier soy lecithin and palm oil whose extraction is ravaging forests and wildlife throughout the world.
Nutella was introduced in 1964 by the Italian company Ferrero who still manufactures the product, however they do have local manufacturers in many countries.
As kids we went crazy over nutella in the 70s and 80s, but parents back then weren’t taking as many precautions as they are today, especially when it comes to reading ingredient labels.
According to the official US , the ingredients are as follows:
Nutella claims their product contains.
The definition of artificial is “made or produced by human beings rather than occurring naturally.” Every single one of their ingredients goes through very heavy processing which would imply that the natural state of these ingredients which contribute to color and preservation is completely absent from their formula. Their soy lecithin alone is about as artificial as an emulsifier/preservative gets.
Nutella contains 67% saturated fat and processed sugar by weight. A two-tablespoon (37 gram) serving of Nutella contains 200 calories, 11 grams of fat, 3.5 of which are saturated and 21 grams of sugar. To put that into perspective, a typical chocolate and nut candy bar has 250 to 300 calories and 12 to 16 grams of fat.
When most people see vanillin, they think…oh it has vanilla. However, this is likely one of the most harmful ingredients in Nutella. Scent and flavor of vanillin are nothing but chemicals. When we talk about actual real-life non-imitation vanilla flavor, what we’re really talking about is a bunch of molecules that are extracted from a vanilla bean.
The grandest chemical of all of these is vanillin. Sure, vanilla has plenty of other odor molecules, but vanillin is about 95% of the scent. And, thanks to technology, you can make it cheaply from petroleum and in a lab. The largest vanillin manufacturers in the world are in China and more than 90% of food products manufactured contain vanillin from China including Nutella.
The worst part of vanillin is that it contains unlabeled MSG. It is not a nutrient, vitamin, or mineral and has no health benefits. The part of MSG that negatively affects the human body is the “glutamate”, not the sodium. The breakdown of MSG typically consists of 78% glutamate, 12% sodium, and about 10% water. Any glutamate added to a processed food is not and can not be considered naturally occurring. Natural glutamate in plants and animals is known as L-glutamic acid. and vanillin is one of them.
MSG has been proven to act as an excitotoxin which stimulates the reward system of the brain, so we think it tastes better (than it actually does) and consequently consume more.
There are a growing number of Clinicians and Scientists who are convinced that excitotoxins play a critical role in the development of several neurological disorders, including migraines, seizures, infections, abnormal neural development, certain endocrine disorders, specific types of obesity, and especially the neurodegenerative diseases; a group of diseases which includes: ALS, Parkinson’s disease, Alzheimer’s disease, Huntington’s disease, and olivopontocerebellar degeneration.
Palm oil is taken from the fruit of the oil palm tree.
The use of palm oil in processed foods, its most widespread application in the United States, jumped sharply after government authorities took aggressive steps to reduce the trans fat content in processed foods. The Center for Science in the Public Interest reports that palm oil is second only to soybean oil in terms of worldwide popularity as a food oil.
In support of its warnings about the dangers of palm oil, the center cites two meta-analyses that show that palm oil raises blood cholesterol levels. A 1997 British analysis evaluated 147 human trials and concluded that palmitic acid, an active ingredient in palm oil, raised total blood cholesterol levels. A Dutch analysis, released in 2003, weighed data from 35 clinical studies and found that palmitic acid significantly increased the ratio of total cholesterol to so-called “good cholesterol,” a widely recognized risk factor for heart disease.
In a study published in a 1999 issue of “Plant Foods for Human Nutrition,” three Nigerian biochemistry researchers extol some of the nutrients found in fresh palm oil, but point out that the oil in an oxidized state can threaten physiological and biochemical functions of the body. They acknowledge that manufacturers of processed foods oxidize palm oil in their products for a variety of culinary purposes, meaning that much of the palm oil consumers eat is in an oxidized state. The dangers of oxidized palm oil include organotoxicity of the heart, kidney, liver and lungs, as well as reproductive toxicity, the researchers claim. Additionally, they note, oxidized palm oil can cause an increase in free fatty acids, phospholipids and cerebrosides.
Indonesia has achieved its goal of becoming one of the two largest palm-oil producers and exporters in the world. But at what cost?
At least half of the world’s wild orangutans have disappeared in the last 20 years; biologically viable populations of orangutans have been radically reduced in size and number; and 80 percent of the orangutan habitat has either been depopulated or totally destroyed. The trend shows no sign of abating: government maps of future planned land use show more of the same, on an increasing scale
6. WORLD NUTELLA DAY HAS BEEN A BIT OF A ROLLER-COASTER.
Friday, December 18, 2015
If You Think Bananas Are Just For Monkeys, Think Again
Bananas help overcome depression due to high levels of tryptophan, which is converted into serotonin -- the happy-mood brain neurotransmitter.
Eat two bananas before a strenuous workout to pack an energy punch and sustain your blood sugar.
Protect against muscle cramps during workouts and night time leg cramps by eating a banana.
Counteract calcium loss during urination and build strong bones by supplementing with a banana.
Improve your mood and reduce PMS symptoms by eating a banana, which regulates blood sugar and produces stress-relieving relaxation.
Bananas reduce swelling, protect against type II diabetes, aid weight loss, strengthen the nervous system, and help with the production of white blood cells, all due to high levels of vitamin B-6.
Strengthen your blood and relieve anemia with the added iron from bananas.
High in potassium and low in salt, bananas are officially recognized by the FDA as being able to lower blood pressure and protect against heart attack and stroke.
Eating Bananas Aids Digestion
Rich in pectin, bananas aid digestion and gently chelate toxins and heavy metals from the body.
Bananas act as a prebiotic, stimulating the growth of friendly bacteria in the bowel. They also produce digestive enzymes to assist in absorbing nutrients.
Constipated? High fiber in bananas can help normalize bowel motility.
Got the runs? Bananas are soothing to the digestive tract and help restore lost electrolytes after diarrhea.
Bananas are a natural antacid, providing relief from acid reflux, heartburn, and GERD.
Bananas are the only raw fruit that can be consumed without distress to relieve stomach ulcers by coating the lining of the stomach against corrosive acids.
Natural Cures From A Simple Banana
Eating bananas will help prevent kidney cancer, protects the eyes against macular degeneration and builds strong bones by increasing calcium absorption.
Bananas make you smarter and help with learning by making you more alert. Eat a banana before an exam to benefit from the high levels of potassium.
Bananas are high in antioxidants, providing protection from free radicals and chronic disease.
Eating a banana between meals helps stabilize blood sugar and reduce nausea from morning sickness.
Rub a bug bite or hives with the inside of the banana peel to relieve itching and irritation.
Control blood sugar and avoid binging between meals by eating a banana.
Eating a banana can lower the body temperature and cool you during a fever or on a hot day.
The natural mood-enhancer tryptophan helps to relieve Seasonal Affective Disorder (SAD).
Quitting smoking? Bananas contain high levels of B-vitamins as well as potassium and magnesium to speed recovery from the effects of withdrawal.
Remove a wart by placing the inside of a piece of banana peel against the wart and taping it in place.
Rub the inside of a banana peel on your leather shoes or handbag and polish with a dry cloth for a quick shine.
1. Bananas Help Boost Bone Mass: The potassium inside bananas seems to counteract your bad effects of high-salt diets by preventing bones through decaying at a fast rate.
Sunday, February 15, 2015
An iSi Whip is a tool that uses gas and pressure to whip cream and create foams, fluffy sauces, light soups or infusions in just a matter of minutes instead of hours with incredible results. They are cylindrical stainless steel canisters with a handle and assorted tips for dispensing. The inert gas used with the iSi Whip is nitrous oxide (N2O) and it comes in a recyclable disposable cartridge called a charger. The N2O charge is attached to the iSi Whip canister to inject the exact amount of gas necessary to create the final product.
The iSi Gourmet Whip has a brushed finish and comes in 3 different sizes: iSi Gourmet Whip ¼ liters (half pint), and . The polished finish size and is the only whip on the market made specifically to keep cold foods cold for up to 8 hours without refrigeration and hot foods hot for up to 3 hours.
There are several different types of iSi Whips created to meet the specific needs of the user but these are the top 3 used in molecular gastronomy. They’re all portable, durable and easy to use.
Why Use an iSi Whip?
There are several advantages to using an iSi Whip versus using traditional methods. Just a few good reasons to use either the iSi Gourmet Whip or the Thermo Whip include:
Using the iSi Whip increases your product yield; an espuma can yield up to five times the volume of what you put into it. Since the product stays pressurized, it holds its form for much longer than the few minutes that you may have if you don’t use the whipper. This helps you manage your time and reduce waste.
Finally, it only takes a few minutes to build a cream or foam instead of the several that it would take to do it by hand so your time can be spent on the myriad other tasks on your to-do list. You will also use fewer kitchen tools so there is less to clean up when you are done.
Because the chargers guaranteed to expel exactly the right amount of gas every time, your product is consistent and you don’t have to guess at what you’re going to get. Your creation will be perfect every time. The N2O gas is inert and does not add any flavor to the preparation.
The iSi Gourmet Whip is made of high quality stainless steel and silicone gaskets making it safe for hot and acidic preparations. Aluminum whippers are not appropriate for hot and acidic preparations.
Multiple Uses for One Tool
Instead of needing different tools to make frostings, foams, creams, sauces and infusions, you only need your iSi Whip. It’s easy to wash, though they’re not all dishwasher proof so be sure to read your manual before you toss it in.
The decorator tips that come with it enhance precision and utility because you can just attach it right to the iSi Whip and dispense the product as you want it to appear. There are also some new and that you can purchase separately for special presentations and injecting marinades or filling narrow food items. No more switching to a pastry bag with a tip. The whip is easy to hold so getting the exact look that you want is made simpler.
Heavy duty stainless steel construction makes the iSi Whip tough enough to stand up to the abuse that comes with being a piece of equipment in a busy restaurant, bakery or bar. The heat-resistant gaskets last well, too. The iSi Gourmet Whip resists going through continued cycles of dish washing, preparing acidic ingredients and hot preparations without problems.
Who’s Using the iSi Whip?
The iSi Whip isn’t just a novelty tool; it’s used daily by such molecular chefs of note as Chef Ferran Adrià, who elevated both sweet and savory foams from obscure processes to innovative, modern additions to flavor profiles. Other noteworthy modernist chefs who swear by the iSi Whip include José Andrés, Paul Liebrandt, Johnny Luzzini and Alejandro Digilio.
What Are Some Great Uses for the iSi Whip?
We’ve touched on some of the most common uses for the whip, but we also have some amazing recipes to get you started or to use as a jumping off point for your own creations. You can also search here for .
Foams and Mousses
Foams and mousses are great ways to introduce flavors and textures to any dish. They also add visual flair to a plate and can even be used in cocktails to add flavor, color or simply stunning visual appeal. There are many types of foams and mousses. Foams are, logically, less dense than mousses but the process for making them is often extremely similar.
Foams and mousses may be sweet or savory, hot or cold. It’s all a matter of what you want to do. Here are some good recipes from some of our favorite chefs.
To serve hot foams you can keep the contents of the iSi Gourmet Whip hot in a water bath, sous vide or Bain marie, during service or you can use an iSi Thermo Whip which will keep them hot for up to 3 hours. Try these amazing hot foams with your iSi Whip!
Sweet Cold Foams
These are closer to traditionally whipped cream but you’ll notice that with the iSi Whip they are much lighter and airy. And as an added bonus, they are faster to make, minimize the use of kitchen tools you use so clean up is easier and you can keep them for several days in the iSi Whip and still get the same amazing quality when serving.
Savory Cold Foams
Savory foams were first introduced by molecular gastronomy Chef Ferran Adria. Here is a great savory cold foam recipe for you to try.
Faux Truffle, A Foam with a Twist
This is a great technique developed by modernist Chef Alejandro Digilio. Using the iSi Whip without nozzle, he expels an irregular foam ball on a spoon, which, when covered with bread crumbs, it resembles a truffle.
Most foams made with the iSi Whip contain cream or gelatin, but thanks to an ingredient used in modernist cuisine, , you can make foam with any oil and an iSi Whip. It is extremely easy to make and will definitely add a modernist touch to any dish.
Foams not only can be sweet or savory, hot or cold, but they can also contain alcohol to complement a cocktail or even a dish. The ease of use, speed and storage capacity of the iSi Whip makes it a perfect tool for molecular mixologists at busy bars or for a crowded party at home.
Try this Elderflower Foam with Champagne and delight your guests with no effort!
Solid Foam Presented as a Sponge Cake
I love this application of the iSi Whip. Molecular gastronomy Chef Ferran Adria developed this technique to make a fluffy, moist sponge cake in just 40 seconds in a microwave. This modernist sponge cake has the largest air pockets you have seen in any sponge cake thanks to the iSi Whip!
The spherification technique developed by Ferran Adria is most often used to encapsulate liquids with a sphere shape but you can also use it to encapsulate a foam. Also created by modernist Chef Ferran Adria, these potato foam gnocchi will certainly blow your mind.
Why just have cold foams and not frozen? Another great way to create a new texture is to freeze the outside of a foam and keep the inside soft and airy. Check out this blue cheese frozen foam using a homemade “anti-griddle”.
There’s no better way to increase the flavor profiles of simple dips, oils and alcohols than to infuse them with your favorite herbs or spices. Usually infusing oil or alcohol takes hours, days, or even weeks but with the iSi Whip, you can do it in a matter of minutes and without heating. Just place the ingredient to be infused in the iSi Whip together with the flavorful ingredient, charge it with N2O, wait for a minute and suddenly expel all the gas. That’s it, rapid infusion with the iSi Whip. You can read more about infusing liquids with the iSi Whip in this article.
Airy Sauces and Soups
Adding fluff and lightness to your sauces and soups can take them from delicious to sensational simply by modifying the texture a bit. They can be playful, fun and light without losing the flavors that you want to impart.
Check this airy modernist NE clam chowder for example.
Light Batters with the iSi Whip
Fluffy batters make delicious pancakes, waffles, and tempura coatings and the iSi Gourmet Whip makes it a piece of cake to do. Get recipe of .
Another great way to add dimension to a dish is to carbonate it and the iSi Whip is the perfect tool for the job. It’s quick, it’s easy, and it’s practically foolproof. Use it to carbonate fruits, veggies, cocktails and spheres. You just need to use an charger instead of N2O. You can also use an for this purpose. Just follow these recipes and you’re guaranteed to have a nicely carbonated fruit, liquid or gel.
Fruits and Veggies:
Cocktails: Nikko Spring –
You’ve probably heard about injecting flavors into proteins with a needle but the iSi whip is a much more efficient way to do it because you can infuse your own oils and marinades to create your own flavor profiles to suit your tastes right in the iSi Whip, and then inject it directly with gas pressure into the meat.
ISi Whip as a Pump
A final use for the iSi Whip that we’re going to mention today is as an air pump. Since the air is dispensed evenly and consistently, it’s a great tool to use to inflate mozzarella balloons or to expulse the agar spaghetti from the silicone tube. You can also inflate the mozzarella balloon with a foam to create your own modernist burratta. Here are a couple of cool recipes:
Wrapping up the iSi Whip Story
If you’re serious about cooking, baking or mixology, especially using modernist techniques, you really do need to invest in at least one iSi Whip. It will save you time, money and frustration because your product is going to turn out perfectly every time. They’re extremely affordable especially considering the time and money that they will save you in time, lost product, and additional equipment and quite simply have a place in every kitchen. Don’t just take our word for it, though. Ask any successful molecular gastronomy chef, and you’ll hear the same thing. Get whipping!