Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
Andrew Winks

Liver parfait from a whipped cream charger

Recommended Posts

Hi all,

My first post, so I hope this hasn't been answered somewhere else!

I want to make liver parfait using a whipped cream charger.

The only info I can find online is this,


They don't mention any ratios, and I suspect the secret is getting the right consistency for it to work in the whipped cream charger.

Can anyone offer a recipe for this, or any guidance for me?



Share this post

Link to post
Share on other sites

That looks like just what I need. I have had some advice from a chef, who has said it is all about the consistency, about that of custard or a little thicker.


Share this post

Link to post
Share on other sites

Forgive me, but this query deflates my whipped cream. It offends my stubborn, hopelessly dated, classical, luddite, cheerleader of faded French culinary sensibilities. However, so as not to denigrate the endeavor in its entirety and contribute to the forum, consider the following proportions (though you may have to decrease the fat so that the mixture does not break at an ambient temperature):

4 parts livers

2 parts fat

1 part booze

1 part allium (shallot, onion or leek and eventually mushrooms)

Aromatics, #1 curing salt, spices, whathaveyou,

I am a staunch proponent of producing an exceedingly smooth, deceptively light, richer than Croesus parfait that spreads like warm butter supplemented with Astroglide. The aerated “parfait” Scott links is a bit far from the traditional formulation of what I qualify as a parfait (farce à gratin) and the textures are not comparable. The ingredients and method linked by Mr. Wink is traditional, tried and true…though I have never used cream.

I feel that a whipped cream dispenser is best used to whip cream and that a proper liver parfait is and should always be seared chicken livers, fat, booze, alliums, aromatics, spices and whatever, blended, chilled then covered with aspic (inlaid with suitable garnish) to prevent oxidation. I’ve had far too many whipped imposters and foams, which, though clever, are often veiled shortcuts sidestepping the technique, discipline, and finesse of cookery fundamentals under the guise of progress and never as good as the real McCoy. There seems to be this urge to fabricate dishes differently in an effort to surpass convention by eliciting the wow effect prototypes usually generate at auto shows. More often than not, the novelty fails to trump the taste or practicality. The form excreted from the whipper can be no more elegant than a foamy turd and the sound it makes conjures the cheap thrills of a carnival birthday party. A potted parfait for me elicits a rare standard of craftsmanship and measure of skill. The whipped one, not so much. But my tastes are my own.


Share this post

Link to post
Share on other sites

You know, Baron d'Apcher, I don't disagree with you, except in one regard:

I feel that a whipped cream dispenser is best used to whip cream

I would argue that whipped cream is possibly the worst application for a whipped cream siphon, mostly because it provides you with no control over the final texture. I cringe at the thought of an Irish Coffee being topped with N20-dispensed shaving foam, rather than the flowing, silken cream that should float gently over the mingling coffee and whiskey like a cloud over honeymooning lovers. Mais passons.

My knowledge of the finer points of charcuterie is pretty weak, so I'm unclear on the distinction between a liver parfait and a mousse. Would you be willing to explain why whipping or the inclusion of cream are to be deprecated in a parfait? Thanks!

Matthew Kayahara



Share this post

Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By DanM
      There are a hundreds comments across dozens of threads about cooking beef short ribs by sous vide. I hope the admins dont mind me starting a thread dedicated to this topic to help consolidate some of the knowledge out there.
      I just picked up a ChefStep Joule this past week and want to break it in cooking some short ribs that are in the freezer. The times and temperatures I have seen vary wildly. What is the consensus here? Are their any good recipes I should check out?
      Right now my plan is to follow the information on Modernist cuisine's website and cook the ribs for 72 hours at 62c. I will give it a dry rub before going in the bag https://modernistcuisine.com/recipes/72-hour-braised-short-ribs/. I will then place them on the grill with barbecue sauce for a quick sear. This is subject to change based on new information from the peanut gallery.
    • By K8CanCook
      Update!! --- the sale is still going on at Amazon as of Sunday (11/24) at 11:15am EST
      Did anyone note the sale price on Modernist Cuisine today (maybe yesterday)? Amazon and Target dropped the set of tomes to $379!!!
      This price looks like it will change after today...so get it ASAP!!!

    • By Kim Shook
      I think about this subject fairly often, but especially when I am thinking about converting a slow cooker recipe to sous vide.  While I love the texture and juiciness I get with sous vide, I find that I often want a sauce.  And I have quite a few slow cooker recipes that I know have good sauces, but the meat tends to be a little on the dry side.  Thus my ideas about converting.  I thought this might be a topic with legs if other folks are having the same questions.  
      I'd like to make this recipe: Cranberry Pork Roast.  I found a nice little pork loin roast (2.88 lb.) and have rubbed it with Penzey's Ozark seasoning and sucked it (family lingo for vacuum bagging).  My thought is to sous vide it and make the sauce on the side and just serve it with/in/on top of the sauce.  Advice?  Thoughts?  Warnings?  Also, if you think that this is more of an IP thing tell me that, too.  And, considering that the sauce is sweet, would you do it in steps in the IP?  
      Thanks so much!  
    • By Okanagancook
      I was reminded the other day of the egg-in-plastic-wrap-poach method.
    • By MSRadell
      GE is entering the SV field in an innovative way. They are doing a crowdfunding approach through one of their Innovation technology centers. The device itself is also innovative in that it uses a Inductive cooktop for the heating element with a wireless temperature sensor. It's also unique in that it does not include any type of water circulation.
      Here's a link to the crowdfunding site: https://www.indiegogo.com/projects/paragon-induction-cooktop/
      What does everybody think about this entry into the field? If nothing else it certainly shows that SV has gotten the attention of major appliance makers. A few weeks ago GE also announced that one of their new lines of stoves will have the same type of temperature control as this device uses so you can do SV on your stovetop.
  • Recently Browsing   0 members

    No registered users viewing this page.

  • Create New...