[MilaM]

I bought a siphon to make whipped cream (and other recipes) a couple of weeks ago. Fresh cream from it tastes a lot better than from the store bought canisters. Not sure what the reason is, but I'm guessing the store bought canisters contain additional chemicals to extend the shelf life.

At .50 EUR per N2O load (plus the siphon) it is somewhat of a luxury of course. But if you're into cooking, I think it's a reasonable investment. I'm looking forward to trying a Hollandaise recipe next. It's much easier to make in a siphon than using the traditional technique over a water bath.

[hellotheretoday]

It’s mainly because they use shitty cream. Try adding xanthan gum and/or a carageenan to stabilize the whipped cream and keep the peaks stiffer longer. Will also extend shelf life a bit and make it taste a bit creamier.

The other thing you can do with these is reduce the fat content a bit as they will make it taste creamier with less fat thus giving you a similar tasting product for less calories. However, this could also explain why your home made product is superior as side by side full fat will generally still taste better. I still think most major producers cheap out on their cream supply though and use low quality cream that tastes mediocre regardless of fat content though.

[littlestymaar]

> I'm looking forward to trying a Hollandaise recipe next. It's much easier to make in a siphon than using the traditional technique over a water bath.

What? How does that work with a siphon? How are the eggs yolks cooking then? Or is using the siphon giving you the same texture without actually cooking the yolks?

[MilaM]

They are cooked by the hot butter and you can also put the siphon into a hot water bath for a short amount of time.

To be fair, the texture is not exactly the same as traditional hollandaise. But it's much easier to get it right.