iSi Thermo Whip

Jacob Dean

Jacob Dean

Jacob Dean is a food and travel writer and psychologist based in New York.

Virtually all cooks have had the experience of panting over a bowl of heavy cream, whisk clenched in straining fist, arm fatigued from frantic whipping, with the cream still just not quite stiff enough. So, when you hold your iSi Thermo Whip in hand, depress the lever, and reveal a steady stream of perfectly whipped wonderfulness, it seems positively magical.

This tool, a double-walled stainless steel canister that can handle either hot or cold liquid, can be used to create savory or sweet whipped cream or foam by injecting compressed nitrogen into the canister via disposable, safe, and easy-to-use metal chargers. The iSi (rhymes with “easy”) Thermo Whip also has a range of attachments, from decorative tips that can be used to frost food items such as cakes, to sturdy injector tips. Everything about the Thermo Whip is easy to use. The insulation means that hot things stay hot and cold things stay cold, and as long as you don’t mind your ingredients cooling down, they will stay fresh in the canister for up to a week if you refrigerate it.

The iSi Thermo Whip is a tool that is beloved by both professional chefs and home cooks (particularly molecular gastronomists). It is easy to find a place for it, and its various attachments, in a kitchen, and you may be surprised at how quickly you come to depend on it. Plus letting your guests serve themselves with the device during a dessert course never gets old, for either the guests or the cook.

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