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What is the right kind of syphon to use for fish batter?
The Next CEO of Stack OverflowAre there significant differences between different brands/models of immersion blenders?How to imitate commercial fried chicken?Pros and Cons of cream whippers?How much CO2 does it take to carbonate water using a household Soda Siphon?Is there a compressed gas device designed specifically for creating infusions?Are N2O and CO2 chargers interchangeable for culinary purposes?Food mills versus food strainer/sauce makersFunnel-like device for putting non-liquids into a whipped cream dispenser?how to disarm a potentially pressurized whipping siphon?eco-friendly whipping siphon
I've seen recipes for fish and chips call for the use of a CO2 syphon for the batter (looking at you, Heston!). So I'm looking to buy a syphon (I don't have one yet).
I haven't seen explicit comments in any of the recipes as to whether it should be a "soda syphon" or a "cream whipper" but they are explicit about use of CO2.
Most of the product web pages suggest CO2 & N2O aren't interchangeable. I'm not sure if thats due to physical limitations of the devices, or just in the interest of avoiding funny tasting whipped cream or weird looking "soda"!
Soda syphons seem to be a lot cheaper, but I'm doubtful if they would handle fish batter well - presumably they are designed for less viscous liquids like water.
Can one use CO2 cartridges in 'cream whipper' syphons? They latter would seem better suited to the texture of the batter.
I understand (slightly, anyway) the various issues around taste / texture etc between CO2 and N2O; but have no idea if the cartridges are physically compatible, or if there are critical pressure differences.
Aside from fish batter - what are the most popular uses for syphons? I don't see using it for whipped cream per se, I can use a whisk! But I can see experimenting a bit with other foams.
I'm new here, so please be kind (I had a rough intro to Stack Overflow a while back but recovered!) ... is it Ok to ask for brand recommendations? As this is a new thing for me Id be looking at low to medium budget ideally.
equipment batter
asked 11 mins ago
RFlackRFlack
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I've seen recipes for fish and chips call for the use of a CO2 syphon for the batter (looking at you, Heston!). So I'm looking to buy a syphon (I don't have one yet).
I haven't seen explicit comments in any of the recipes as to whether it should be a "soda syphon" or a "cream whipper" but they are explicit about use of CO2.
Most of the product web pages suggest CO2 & N2O aren't interchangeable. I'm not sure if thats due to physical limitations of the devices, or just in the interest of avoiding funny tasting whipped cream or weird looking "soda"!
Soda syphons seem to be a lot cheaper, but I'm doubtful if they would handle fish batter well - presumably they are designed for less viscous liquids like water.
Can one use CO2 cartridges in 'cream whipper' syphons? They latter would seem better suited to the texture of the batter.
I understand (slightly, anyway) the various issues around taste / texture etc between CO2 and N2O; but have no idea if the cartridges are physically compatible, or if there are critical pressure differences.
Aside from fish batter - what are the most popular uses for syphons? I don't see using it for whipped cream per se, I can use a whisk! But I can see experimenting a bit with other foams.
I'm new here, so please be kind (I had a rough intro to Stack Overflow a while back but recovered!) ... is it Ok to ask for brand recommendations? As this is a new thing for me Id be looking at low to medium budget ideally.
equipment batter
asked 11 mins ago
RFlackRFlack
11
New contributor
RFlack is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
I've seen recipes for fish and chips call for the use of a CO2 syphon for the batter (looking at you, Heston!). So I'm looking to buy a syphon (I don't have one yet).
I haven't seen explicit comments in any of the recipes as to whether it should be a "soda syphon" or a "cream whipper" but they are explicit about use of CO2.
Most of the product web pages suggest CO2 & N2O aren't interchangeable. I'm not sure if thats due to physical limitations of the devices, or just in the interest of avoiding funny tasting whipped cream or weird looking "soda"!
Soda syphons seem to be a lot cheaper, but I'm doubtful if they would handle fish batter well - presumably they are designed for less viscous liquids like water.
Can one use CO2 cartridges in 'cream whipper' syphons? They latter would seem better suited to the texture of the batter.
I understand (slightly, anyway) the various issues around taste / texture etc between CO2 and N2O; but have no idea if the cartridges are physically compatible, or if there are critical pressure differences.
Aside from fish batter - what are the most popular uses for syphons? I don't see using it for whipped cream per se, I can use a whisk! But I can see experimenting a bit with other foams.
I'm new here, so please be kind (I had a rough intro to Stack Overflow a while back but recovered!) ... is it Ok to ask for brand recommendations? As this is a new thing for me Id be looking at low to medium budget ideally.
equipment batter
asked 11 mins ago
RFlackRFlack
11
New contributor
RFlack is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
I've seen recipes for fish and chips call for the use of a CO2 syphon for the batter (looking at you, Heston!). So I'm looking to buy a syphon (I don't have one yet).
I haven't seen explicit comments in any of the recipes as to whether it should be a "soda syphon" or a "cream whipper" but they are explicit about use of CO2.
Most of the product web pages suggest CO2 & N2O aren't interchangeable. I'm not sure if thats due to physical limitations of the devices, or just in the interest of avoiding funny tasting whipped cream or weird looking "soda"!
Soda syphons seem to be a lot cheaper, but I'm doubtful if they would handle fish batter well - presumably they are designed for less viscous liquids like water.
Can one use CO2 cartridges in 'cream whipper' syphons? They latter would seem better suited to the texture of the batter.
I understand (slightly, anyway) the various issues around taste / texture etc between CO2 and N2O; but have no idea if the cartridges are physically compatible, or if there are critical pressure differences.
Aside from fish batter - what are the most popular uses for syphons? I don't see using it for whipped cream per se, I can use a whisk! But I can see experimenting a bit with other foams.
I'm new here, so please be kind (I had a rough intro to Stack Overflow a while back but recovered!) ... is it Ok to ask for brand recommendations? As this is a new thing for me Id be looking at low to medium budget ideally.
equipment batter
equipment batter
asked 11 mins ago
RFlackRFlack
11
New contributor
RFlack is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked 11 mins ago
RFlackRFlack
11
New contributor
RFlack is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked 11 mins ago
RFlackRFlack
11
New contributor
RFlack is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked 11 mins ago
RFlackRFlack
11
asked 11 mins ago
RFlackRFlack
11
11
New contributor
RFlack is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
RFlack is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
RFlack is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
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