The best 5 features of the nitrous oxide cream charger

The range of what is feasible inside the confines of a professional kitchen has expanded along with gourmet technologies, procedures, and standards. Molecular gastronomy, which is based on how flavors and textures interact, is becoming more popular in restaurants all around the world. But which instruments produce the finest aesthetic and gastronomic outcomes?

Nitrous oxide cream chargers for professional kitchens

The whipping siphon, made popular by chef Ferran Adrià of El Bulli, is regarded as the key instrument for producing innovative meals with style. A nitrous oxide cream charger, however, can speed a number of procedures in addition to the optics, which is especially advantageous in high-pressure kitchens. Here, we'll go over five tasks a nitrous oxide cream charger can complete to add flexibility and excitement to the professional culinary setting:

Rapid Infusion

Rapid infusion is a super quick and efficient way to induce liquids with intense flavour. Whether it’s an oil, an alcohol or a syrup that you are looking to infuse, a nitrous oxide cream charger allows you to do so in record time. By forcing the liquid into the pores of the infusing ingredient, this pioneering technique extracts flavour more efficiently and with more intensity.

Perfect whipped cream

The classic use for a nitrous oxide cream charger is to produce fresh whipped cream – it’s quick, it’s easy, and it tastes good. But there are other benefits to whipping cream with nitrous oxide: because the gas penetrates the cream as a liquid, the cream becomes aerated more evenly upon release. And due to its high-fat content, the foam is very stable. Using a nitrous oxide cream charger also allows chefs to control the consistency of the cream. Meanwhile, the gas acts as a preservative, allowing the cream to last in the fridge for up to 10 days.

Marinades

Similar to the process of rapid infusion, marination with a nitrous oxide cream charger significantly reduces the marinating time and injects the food with great flavour. As the pressurised nitrous oxide forces the flavours and aromas into the marinating food, part of the marinade diffuses into the food, making it more tender, flavourful and fragrant.

Foams

Foams can be packed with intense flavour without thickening the body of a dish or beverage. Using a nitrous oxide cream charger, you can put together various combinations of ingredients and almost instantly froth them up. Sweet, sour or savoury, the light foam is a sneaking taste explosion.

Mousses

Finally, we have the mousse. In combination with a thickening agent, nitrous oxide can permeate substances and then aerate them upon releasing the pressure in the cream dispenser. Producing a velvety texture, it’s the perfect mouthfeel for both sweet and savoury combinations.

With seemingly endless possibilities to shock and delight customers, chefs are embracing the virtues of molecular gastronomy with increasing confidence. And where taste and aesthetics matter, Smartwhip is at the forefront of the avant-garde.

Hone your craft, and get the revolutionary Smartwhip system. Need some inspiration? Discover our range of recipes created by chefs, for chefs.