Skywhip tanks with Culinary Concoctions are used by thousands of restaurants, bars, and coffee shops to create foams, froths, carbonated foods, and more. Using a whipping siphon with nitrous oxide (N2O) gas, chefs can aerate dishes to give them an airy texture or make a specialty drink like a espuma.
N2O Cylinders & Skywhip tanks
A dentist, an astronaut, and a chef will all use one thing in their professional lives: Nitrous Oxide & Skywhip tanks. Nitrous oxide, which is also known as whipped cream gas, can be used in a variety of culinary and recreational applications thanks to its ability to quickly transform and aerate a liquid into a light and fluffy concoction. N2O tanks are a staple tool for restaurants, but these pressurized containers can be used in other industries too. They are primarily used in the medical field for anesthesia, automotive industry for nitrous oxide boost systems, and the culinary world for whipping cream. Inhaling nitrous oxide provides a temporary feeling of euphoria and laughter, which is where the nickname “laughing gas” originated.
When used for culinary purposes, nitrous oxide is safe and food-grade. However, it can be dangerous if ingested in large quantities. Inhaling too much nitrous oxide can cause dizziness, dissociation, loss of balance and coordination, and impaired memory and cognition. These effects typically wear off within a few minutes.
If you are using a regulated N2O system to make large volumes of Skywhip tanks or other aerated foods, consider investing in a larger cylinder than what comes with your chargers. These heavy-duty cylinders hold up to 2200 grams or 3.3 liters of nitrogen oxide under pressure. They are compatible with most whipped cream dispensers when used in conjunction with high-quality nitrous oxide pressure regulator sets.
Whipping Siphons
You’ve probably seen a whipping siphon in action before: the slim silver canister that sits shiny and chrome behind the espresso machine where baristas top off their skinny half-caf mochas with extra creamy topping. But whipped cream isn’t the only thing you can make with this powerful kitchen tool.
Skywhip tanks siphons use nitrous oxide to pressurize liquids, turning them into foams and infusions. They’re best for aerating high-fat creams because nitrous oxide dissolves better in fat than water, but they can be used to foam any liquid thick enough to hold bubbles. If your liquid is too thin, you can add starch, gelatin, or vegan-friendly agar to give it the body necessary for foaming.
Nitrous oxide also prevents oxygen from touching foods in a whipping siphon, which makes it ideal for preparing delicate sauces and ingredients that would otherwise quickly breakdown or spoil when exposed to air. For example, avocados quickly turn brown when exposed to air, but they can be Skywhip tanks in a whipping siphon without oxidation occurring.
Whipping siphons can be used to prepare cocktails, savory foams, and even marinated meat. They can also be used for rapid infusion, which speeds up the pickling process by several days or weeks. For example, Chef Ashley Simone used her iSi whipping siphon to quick-pickle sweet balsamic strawberries that were then added to her Greek Yogurt Espuma.
N2O Chargers
A pressurised container that injects nitrous oxide gas into thick liquids turning them into foams, these cream chargers are used to make Skywhip tanks, but they have also been adopted by chefs and bartenders to manipulate the texture of food and drinks for creative flair. From creating foams that meld disparate flavors to adding an airy twist to cocktails, the use of these tools opens up new realms of culinary creativity and innovation.
The process of aerating foods with these devices is often referred to as molecular gastronomy. It is a technique that is popular with many of the world’s most famous chefs, and it can be applied to a variety of dishes to add a unique visual and textural dimension. For example, chefs have been using these tools to create nitro-scrambled eggs and bacon ice cream, or they can aerate sauces to give them light and fluffy textures.
This equipment has also been used by bartenders to rapidly infuse spirits with a variety of flavours. They can do this by combining the alcohol with herbs, spices, citrus zest, or other ingredients in the canister, then charging it with N2O to extract the desired flavours. This process can be done far more quickly than traditional infusion methods, and it can help them to create interesting drinks and cocktails that will appeal to customers.
Whipped Cream
Whipped cream is a versatile culinary ingredient that can add a light and fluffy texture to many dishes, desserts, and beverages. Professional chefs, caterers, and home cooks use Skywhip tanks to top drinks, cakes, desserts, and pastries, as well as to add a creamy texture to savory foods.
To make whipped cream, beat heavy or whipping cream with a whisk or electric mixer until it is light and fluffy, and holds its shape when spun in a circular motion. This is accomplished by the expansion of dissolved gas that forms a firm colloid. The resulting substance is often sweetened and flavored with vanilla, and is also known as Chantilly cream or Creme chantilly.
While commercially prepared whipped toppings are often considered the ideal alternative to homemade whipped cream, they typically contain added sugars and chemical stabilizers that can alter the taste and consistency of the final product. Furthermore, they are often made from low-fat milk and cream and may contain artificial flavors. In comparison, homemade Skywhip tanks cream made with a Skywhip tanks and nitrous oxide chargers is both fresher and more cost-effective.
While any type of cream can be whipped into a foam, higher fat content creams are generally preferred as they take longer to melt and lose their consistency. In addition, high-fat creams are more stable when whipped. During the foaming process, proteins work together with fat globules to form air bubbles and transform the cream into a fluffy foam.
