Whip Cream Chargers
Whip cream chargers have become a staple tool in restaurants and cafes around the world, allowing chefs to create impressive dishes that are both beautiful and delicious. Their unique ability to inject pressurized gas (nitrous oxide, or N2O) into a liquid and aerate it quickly and efficiently has made them an important part of the modern molecular gastronomy movement. Although many people may be intimidated by the idea of using a whip cream charger, they are actually quite easy to use and can be used for a variety of culinary applications.
A whip cream charger is a cylindrical canister or cartridge that's mostly made of stainless steel and stuffed with highly pressurized nitrous oxide N2O gas. When inserted into the head of a compatible whipped cream dispenser, it forces the gas to expand rapidly, causing the liquid in the dispenser to bubble and foam. This process creates light, fluffy blogs of whipped cream in a fraction of the time it would take to make them by hand.
While a whip cream charger is most commonly seen in a professional kitchen setting, it's becoming increasingly popular in a domestic setting. As long as amateur chefs stick to recognised and reputable brands and follow the manufacturer's guidelines for operating them, cream chargers are perfectly safe to use and can help home cooks recreate professional-looking culinary masterpieces with ease.
There are many different uses for a whip cream charger, from creating a light and airy blog of whipped cream to adding a burst of flavour and texture to non-aerated sauces, batters and cocktails. They can even be used to flash-infuse alcoholic beverages with fresh ingredients, such as fruit, herbs and spices.
Whipped cream chargers are also a useful tool for creating a wide range of savoury dishes, including creamy sauces, soups and even mousses. Their airtight seal means that they can also be used to keep sauces and foams fresh for a longer period, allowing chefs to prepare them well in advance.
Those who want to get the most out of their whip cream chargers should always ensure that they're stored in a cool, dry place and never exposed to direct sunlight or heat. In addition, they should be kept upright so that they don't leak or break under the pressure of being inserted into the head of a compatible dispenser.
To use a whip cream charger, start by unscrewing the head of the dispenser from the base. Next, insert a compatible charger and screw it into the dispenser head. Once the charger is fully inserted, turn the dispenser upside down and vigorously shake it six to ten times until you hear a hissing sound that indicates the N2O has been released. Once finished, unscrew the charger holder and dispose of it, either recycling it or throwing it away. Then, gently press the lever to dispense the foamed cream. Repeat the process with new charges as needed. To avoid overcharging and creating a runny consistency, use only one charger per batch of cream.