Siphon to make dumplings?

[ariggsby]

At a restaurant last weekend, I had a poached egg, but instead of just cracking the egg into the water it was shot out of an isi siphon.  This got me wondering about making very light poached dumplings by putting batter in a siphon and dispensing into a poaching liquid (or even, if I weren't worried about the splatter, into a fryer).  Has anybody tried this?  Does it work?

 

Thanks in advance,

Andrew

[janeer]

At a restaurant last weekend, I had a poached egg, but instead of just cracking the egg into the water it was shot out of an isi siphon.  This got me wondering about making very light poached dumplings by putting batter in a siphon and dispensing into a poaching liquid (or even, if I weren't worried about the splatter, into a fryer).  Has anybody tried this?  Does it work?

 

Thanks in advance,

Andrew

Pray tell: an egg, with yolk and white intact, was expelled from an isi? That seems a good trick.

[ariggsby]

No, though that would have been an excellent trick!  As far as I could tell, they'd beatend the egg thouroughly (and I presume strained it) before loading it into the siphon.  The resulting poached object was about the size of a poached egg, but fluffy, off-white, and homogeneous.

 

A

[Chris Hennes]

Over in the Air Waffles discussion a few of us have been playing with using a siphon to dispense waffle batter, which yields remarkable results. I'd love to see someone try a similar idea with a dumpling.

[ariggsby]

We're in the process of moving, but I'll report back when I get to try it.  The air waffles, by the way, look great!

 

A

[cdh]

This leads to the question--  just how thick/pasty a batter can a isi whipper push without choking or doing harm to itself?  Is the air waffle batter extra runny out of consideration of the limitations of the siphon, or for its intrinsic qualities?  Could one of these things really push a quenelle out of it without choking?

[janeer]

No, though that would have been an excellent trick!  As far as I could tell, they'd beatend the egg thouroughly (and I presume strained it) before loading it into the siphon.  The resulting poached object was about the size of a poached egg, but fluffy, off-white, and homogeneous.

 

A

So, a poached scrambled egg? Sounds pointless.

[ariggsby]

The texture is wildly different than a normal scrambled or poached egg.  That might not be your thing, but it's hardly pointless.

 

A