I recently got myself an iSi Creative Whip and have been having a lot of fun playing around with it. Tonight I tried one of iSi's recipes, which uses the following ingredients:
Preparation is basically to purée the goat cheese, sour cream, and oil, mix in the cream, strain it through a sieve, load it into the whipper, then charge and cool it.
At the denouement, I was greeted with a brief but ominous fizzle followed by an even briefer splatter of yogurt-like liquid, very much like the explosion of snot one witnesses after somebody sneezes a little too hard. After clearing the cheese blobs from my shirt and hair, I proceeded to scrape the remains (which was in fact the majority of what went in there to begin with) with a rubber spatula and spread it on some crisp toast; it was delicious in spite of not even being remotely close to an espuma.
I'm well aware, as the manual makes sure to mention about half a dozen times, that the whipper will fail to perform any actual whipping if the fluid inside is too thick or viscous. I was quite skeptical myself, before charging it in the first place, but until now I haven't really tested the limits of this thing, and I figured, if I was able to strain it through the sieve (with much mashing, I might add) then it would be whippable.
So I already know, superficially, why this failed, but that only leads me to a deeper why which I have been unable to answer myself: Why did this happen with one of iSi's own recipes, found in the very recipe book that is included in the same box as the whipper itself? I have to assume that iSi knows what they're doing and it was me that screwed up; but how? What did I do wrong and how could I have fixed it?
Some possible avenues of investigation:
There are a great many different types of goat cheese available; I used the standard soft/unripened type, but there are also goat cheese "spreads" that are probably less rich. Perhaps the recipe was actually referring to one of these?
I used ordinary (14%) sour cream; perhaps the fat content was too high and the recipe intended for light or even fat-free sour cream?
I had a lot of trouble actually puréeing the mixture; using a blender, I found that the mixture didn't really move around much, so I had to keep scraping it back into the center so that it would hit the blade. The recipe actually says to use a blender or food processor but I assumed that a blender would be better. Should I have used a food processor instead, or maybe even a stick blender? Would any of this have actually made any difference, given that the consistency of the final mixture was very smooth (albeit thick)?
Are any of these likely to be the root cause? Is there anything else I might be overlooking?
Goat Cheese is dry compared to many other cheeses. We make a goat cheese pizza but have to moisten the shredded goat cheese with goat milk into a kind of slurry. Very low in lactose and tastes good but it doesnt even melt much because it is so dry. Probably lower in fat too I would guess. If your espuma is too dry try adding more goat milk to the mixture until it just moves in the blender.
I've done a goat cheese recipe. I used heavy cream 40% (light cream is not recommended), a little bit of milk and the goat cheese. I would stay away from oil which can make it fail too. It was perfect.Good luck!
I'm looking for a recipe for orange mousse without eggs, but hopefully with gelatine. I've tried to search for some recipes on google but didn't really find anything too good. I have a very delicious recipe for mango mousse that I found on google that I've tried a lot of times. It would be great if someone could guide me with substituting it with orange rind/juice. I know that Orange recipes can... ml. heavy cream. Puree the mango flesh with the sugar and lemon juice. Strain to remove fiber from mango. Put one third of the mango puree into the pot and stir in the gelatin. Let the gelatin
the last remove from heat and just before whisking in the butter, I needed a call of nature. When I got back the mixture had separated into what looked like curdled milk and an oily fat like substance... off the pies gently, got rid of that problem. This is the first time that I have had such a monumental departure from a recipe I have been following (probably luck so far). But can anyone see anything wrong with either the recipe / instructions or suggest what I have did wrong.
) (although no one bothers to say the '™') liquidiser (UK) is a blender (US, CA) (Farmhouse Cookery). blender in AU refers to both a food processor and a liquidiser. skillet (US) is a frying pan (US, UK... to low-starch potatoes that don't fall apart when cooked. Sometimes called roasting potatoes (US). New potatoes behave like waxy potatoes, even if they come from a variety used for baking. Mealy.... Equivalent to Lite Cream (AU), Thickened Cream - Reduced Fat (AU), Table Cream (CA), Coffee Cream (CA). Extra Thick Single Cream (UK) contains stabilizers. Cream (US) with 5% butterfat is Single cream
think I have to conclude; I need a new one. I looked around on the internet for a while, and I did not really get an idea of how to choose one. A couple of things are important to me: It must... anything It must be big enough; I have no problem with taking a lot of my space Here in the Netherlands combo-ovens, which are an oven and microwave in one, are very popular. I'm not interested... have at least? (I have seen variations from 800W to 1500W) Prices vary widely, while specifications do not. Are there some brands or types which can be recommended? I would like to show you
been causes: It turned out that my scale wasn't precise enough to get exactly 1.2 g. The amount I used could have been anywhere between 1 g and 2 g. In retrospect, I wish I had checked the original..., the second one (after agar) being vanilla. I'm not sure whether this is normal or whether it might have been diluting the agar mix. I did notice that it did not seem to be gelling at all while it was coming down to room temperature. It was basically a soup until it had been refrigerated. Can anyone identify the most likely reason why this didn't work out? Did I use too little agar? Too much
a million questions (though I'll try to keep it to a few key points). After a lot of research, here is what I've come up with: Trim, chop, and partially freeze suet Run it through a food processor Render... with water or without it? Will it really make it more pure if I use water, and if not what will? About how much tallow can I expect to get from 100 lbs of suet? I have a rough estimate of 20 gallons... since I have so much to render, I'll try all three methods above simultaneously. I have: two crockpots; an enameled cast iron dutch oven and a few large stock pots for the stovetop; and a lot
: at 20mins: the soufflé raise about 3.5 to 4cm (from 5cm height renakin) around 25mins: it collapse about 0.5cm, so I immediately remove it from oven (T-T) after than it collapse very fast. (I guess it is common) Thank you very much @jefromi and @KatieK for your comments and links. I plan to buy oven thermometer this morning because I have no it yet. updated 21 Jan Lunch : Yesterday I found...I am trying to make a cheese soufflé to surprise my girlfriend on her birthday (24 Jan). After several cooking trials, I still face a key problem: my soufflé collapsed after baking for 25-30 minutes
was a vintage model from the mid 1970s. So if the buzz is normal for induction cooking today, why did they drop the non-buzzing technology used in this old piece? I found an explanation on the Internet...I was fed up with the low quality electric hobs which are installed in my 1 meter wide "kitchen" (I forgot a crepe on the smaller one on the highest setting, and 25 min later it wasn't even browned... generate the buzz. Does anybody know what causes the buzz? Is it a malfunction of the induction unit, or is it normal to have it? And, because I find it somewhat annoying, do you have any ideas how
I made a new recipe -that had chicken, mushrooms and onion sauteed in butter, to make a casserole. I made a white sauce - butter/flour, lactose-free milk, and it thickened very slowly, so added some cornstarch, and it thickened nicely. As the recipe said, I whisked in one cup of heavy cream, poured it over the chicken/mushroom/onion garlic mixture, then put it in a 13x9 glass tempered dish... this was the way it was supposed to turn out. The original instructions didn't have 2.5 hours at 150°C (300°F), but 100°C (225°F), for 2-3 hours - and the recipe used a dutch oven, which I don't have