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ISI thermal whip vs. dessert whip?


chefmcone76
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Is there any difference between the two other than the thermal whip being insulated? Can I use the regular dessert whip to make a hot foam if I put the liquid to be foamed in just prior to using it? Does anyone have use doing this technique, and if so, how long do things stay warm in the dessert whip?

"I'm drawn to places that fear their customers" -Kenji

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I bought the ISI dessert whip (the one with the white metal canister and the plastic head) and it instructs you not to use it with hot or warm ingredients. I'm not sure why... It could be that the head is not designed to withstand much heat. When I saw this I quickly returned it.

I replaced it with a Liss stainless steel model that I ordered from target.com at a good price and I'm very happy with it.

ISI also makes a higher-end syphon that is all metal. It's pretty much just like the thermal whip, but not insulated. A friend of mine has it and it's pretty good. I think the Liss looks better with it's totally shiny SS canister, but he prefers the ISI.

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Thanks, I'll have to check that kind out. Would it be dangerous though to put hot liquid in the dessert whip or is it just "not recommended" because ISI wants me to buy another product? Anyone with experience?

"I'm drawn to places that fear their customers" -Kenji

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I use the most basic iSi whips, just plain white metal and plastic.  It works warm and cold, holds forever in a water bath, no worries.

This is what we use at the restaurant where I work. We have 2 different foams. We have 3 whippers, 2 are Whip-It I think, and there is my personal iSi bottle. The foams are hot, and we keep them in a hot well on the line. No problem so far, other than when one of the line cooks lost the washer.

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On a related note, does anyone know where I can buy just the plastic nozzle for an iSi whipper? I've had mine so long, the threads got stripped out of the plastic and now I can't use it :(

This whole love/hate thing would be a lot easier if it was just hate.

Bring me your finest food, stuffed with your second finest!

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Thanks, I'll have to check that kind out.  Would it be dangerous though to put hot liquid in the dessert whip or is it just "not recommended" because ISI wants me to buy another product?  Anyone with experience?

The reason is Boyle's law: the gas pressure will increase with the higher temp., perhaps to the point of danger. They had to design it to some internal pressure keeping in mind cost, and higher pressures are harder to contain.

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I bought the all-metal Liss online for just a little bit more than the price I had paid for the plastic-headed Isi at Sur La Table. I'm sure the plastic will probably be fine, but for only a few more bucks the Liss is a lot better. Plastic does tend to fatigue, so it could possibly fail on you suddenly at just the most inappropriate of times. The Liss website also says the head is machined from a solid piece of aluminum, which I find to be really impressive because I am easily impressed.

http://liss-america.airplanet.hu/liss-america/index.jsp

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There'r lot of interest in this gadget Thermal whip for mulit-purpose use whipped cream, mousse, foam sauce and the list goes on..... . I for once have not use it before and heard it many times and I only wish to learn how to dispense the foam sauce.

The thing is that when gas is involve people naturally think of the safety aspect first and how to fix and assemble. Any nice guy who can share some photos or a video to show how it's done will bulit confidence in using it eversince it was revolutonized and popularized by Chef extraordinaire Ferran Aeral.

my 2 cents and good day!

Edited by Cookwithlove (log)

主泡一杯邀西方. 馥郁幽香而湧.三焦回转沁心房

"Inhale the aroma before tasting and drinking, savour the goodness from the heart "

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