Modernist Cooking Made Easy: The Whipping Siphon: Create Unique Taste Sensations By Combining Modernist Techniques With This Versatile Tool

272 Pages·2013·3.56 MB·English

by  Jason Logsdon

Modernist Cooking Made Easy:
The Whipping Siphon
Create Unique Taste Sensations By Combining Modernist Techniques
With This Versatile Tool
Jason Logsdon
Also available in paperback from Amazon.com
Copyright © 2013 by Primolicious LLC
All rights reserved. Printed in the United States of America. No part of this book may be used or reproduced in any manner whatsoever
without written permission except in the case of brief quotations embodied in critical articles and reviews.
For more information please contact Primolicious LLC at 12 Pimlico Road, Wolcott CT 06716.
ISBN-13: 978-0-99105010-9 (Primolicious LLC) ISBN-10: 099105010X
Other Books By Jason Logsdon
Modernist Cooking Made Easy: Getting Started
Beginning Sous Vide
Sous Vide: Help for the Busy Cook
Sous Vide Grilling
Cooking Sous Vide
Vegetable Gardening Guides
Pick a Pepper
Table of Contents
FOREWORD: Why The Whipping Siphon?
SECTION ONE: INTRODUCTION TO THE WHIPPING SIPHON
Introduction To The Whipping Siphon
How To Use A Whipping Siphon
Whipping Siphon Tips and Tricks
Whipping Siphon Troubleshooting
About The Recipes
SECTION TWO: FOAMING
Foaming Primer
What Are Foams?
History of Foams
Uses of Foams in Cuisine
Spectrum of Foams
Types of Foams
Stabilizing Foams
Foaming Equipment
Other Useful Equipment
Foaming Ingredients
Common Flavoring Ingredients
Picking Foaming Ingredients
Using Foaming Ingredients
Agar Foams
Dairy Foams
Egg Foams
Gelatin Foams
Mono and Diglycerides Foams
Iota Carrageenan Foams
Ultra-Sperse Foams
Ultra-Tex Foams
Versawhip Foams
Xanthan Gum Foams
Uses of Foams
Savory Sauces
Aerated Soups
Dips
Sweet Foams
Oil Foams
Cocktail and Drink Foams
SECTION THREE: INFUSING
Infusing
The Infusing Process
Flavoring Infusions
Infusing Tips and Tricks
Infusing Alcohols
Infusing Oils
Infusing Vinegars
Infusing Vegetables and Fruit
SECTION FOUR: CARBONATING
Carbonating
General Carbonating Process
How Carbonating Works
Carbonating Tips and Tricks
Carbonating Liquids
Carbonating Fruits and Berries
Carbonated Foams
Carbonated Yogurt
SECTION FIVE: REFERENCES
Ingredient Tables
Ingredient Techniques
Ingredient Temperatures
How To Use Gelatin
Hydrating Gelatin
Dispersing Gelatin
Converting Between Gelatin Types
Modernist Cooking Resources
Modernist Cooking
Ingredient and Tool Sources
Did You Enjoy This Book?
About The Author
FOREWORD:
W T W S ?
HY HE HIPPING IPHON
While I was working on my first book, Modernist Cooking Made Easy: Getting
Started, I had the opportunity to play around a lot with a whipping siphon. I
loved the different foams it could create and how easy it was to make flavored
whipped creams. The more I looked into it, the more uses I found, including
carbonating and infusing.
I was amazed at all the different ways a whipping siphon can be used to create
unique taste sensations. From thick, rich foams to thin, flavorful froths and from
fizzy grapes to highly-nuanced alcohol infusions, the whipping siphon can create
food that plays with all of the senses. Plus, it was an awesome way to easily
wow my family and friends!
However, while researching the whipping siphon I was struggling to find good,
easy to follow information about how it works. There were numerous recipes but
no explanation of how or why they worked. Once I finished with Modernist
Cooking Made Easy: Getting Started I decided that my next book would be on
the whipping siphon.
In this book, I’ve created the resource I wish I had last year when I was
researching whipping siphons. It focuses on presenting the three main techniques
the whipping siphon is used for: Foaming, Infusing, and Carbonating. It delivers
the basic information you need to understand how the techniques work and
provides you with numerous recipes to illustrate these techniques while allowing
you to create dishes using them. Plus, these techniques can produce an amazing
array of dishes that anyone can easily use to blow their diners away!
You can either go through this book from start to finish to gain a comprehensive
mastery or you can use it as a handy reference and flip around to different
chapters and techniques that currently interest you. I do recommend reading the
Introduction to the Whipping Siphon section first since it will provide you with a
foundation of knowledge required to understand the remainder of the chapters.
I have provided images of many of the dishes. For larger, full color images you
can go to:
www.modernistcookingmadeeasy.com/whipping-siphon
To stay up to date with modernist cooking and what I am working on please:
Like my Facebook page at: www.facebook.com/ModernistCookingMadeEasy
Join my monthly newsletter at: http://eepurl.com/owpNb
Follow me on twitter at: @jasonlogsdon_sv
If you enjoy this book I’d love it if you took the time to leave a review on
Amazon.com, the reviews always help other people decide if they want to
purchase the book or not. Thanks!
Most importantly of all, remember to have fun!