Whippers & Chargers

Food whippers, or siphons, are praised by both professional and home chefs for simplifying the process of making and keeping delicate sweet or savoury mousses, sauces and foams, which would be difficult to create or to maintain for any length of time with more traditional equipment. In traditional whipping by hand, a stabilizer such as fat or egg is normally required. Because aeration in a siphon occurs in a closed system and the rapid expansion of the nitrous oxide as it is transferred from the charger to the siphon canister causes rapid chilling, many aerated liquids no longer require stabilization. With a food whipper you can give your dishes a modern edge with ‘molecular’ garnishes by creating ‘espumas’ (foams) to add delicate but intense flavour and a spectacular visual effect to a dish.

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