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Amy
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Post subject: iSi Whip Hollandaise  Posted: Sat Nov 16, 2013 4:09 pm |
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
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I just came across a YouTube video about iSi whip Hollandaise. I've not used Hollandaise for events before because of the à la minute nature of it, but this video shows a method requiring no sabayon, and it's very stable. Basically you mix all of the ingredients for Hollandaise together, throw them in the iSi, and one to two cartridges later, it's pretty much perfect. I think I'll make some soon to test it out. I realize most of you don't have an iSi, but I gotta say...I love mine...use it a lot. Amy
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ldkelley
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Post subject: Re: iSi Whip Hollandaise Posted: Sat Nov 16, 2013 4:33 pm |
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Joined: Tue Dec 23, 2008 8:06 pm
Posts: 935
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I keep considering a small iSi, but also keep talking myself out of it. If this works for you, let us know. That could push me over the edge to purchase it.
--Lisa
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marygott
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Post subject: Re: iSi Whip Hollandaise Posted: Sat Nov 16, 2013 5:06 pm |
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
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I have a Kisag in my basement that my MIL won and have never used it. I may have to foam something...
Mary
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Amy
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Post subject: Re: iSi Whip Hollandaise Posted: Sat Nov 16, 2013 5:24 pm |
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
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I love foams. One of my most well-received tasting dessert bites is chocolate caramel soup with cappuccino foam and toffee crumbles. The foam is such a nice contrast texturally with the soup. I serve it in Asian ceramic spoons...people love it.
Amy
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Paul Kierstead
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Post subject: Re: iSi Whip Hollandaise Posted: Sat Nov 16, 2013 7:45 pm |
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Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1531
Location: Ottawa, ON
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I have an iSi and am a big fan of hollandaise, I look forward to hearing the results. I've made Hollandaise SV a couple of times; it is a little bit on the heavy-ish side, and I've not made it enough times to correct it. It is really tasty though. One of the options of the SV version is to use an iSi, which will make it more foamy (though they warn it will not be exactly the same texture as a traditional hollandaise); I tried that but mine seemed too heavy to foam. Or maybe I needed another cartridge.
Last edited by Paul Kierstead on Sat Nov 16, 2013 9:39 pm, edited 1 time in total.
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cmd2012
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Post subject: Re: iSi Whip Hollandaise Posted: Sat Nov 16, 2013 8:59 pm |
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Joined: Thu Oct 06, 2011 7:53 pm
Posts: 946
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I love my isi but only use it for whipped cream. Would the hollandaise come out of it cold?
_________________
Carey
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marygott
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Post subject: Re: iSi Whip Hollandaise Posted: Sat Nov 16, 2013 10:55 pm |
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
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I just founda recipe in German on the Kisag site (what else at 5 am) and it has you mixing all the ingredients in the jar and then warming in a water bath. I can translate it, if anyone is interested.
Mary
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wino
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Post subject: Re: iSi Whip Hollandaise Posted: Sun Nov 17, 2013 5:15 am |
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Joined: Sat Dec 20, 2008 5:35 am
Posts: 2305
Location: Regina, Saskatchewan, Canada
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YES, please & thank you   (also typed at 5 AM...) 
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ldkelley
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Post subject: Re: iSi Whip Hollandaise Posted: Sun Nov 17, 2013 9:12 am |
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Joined: Tue Dec 23, 2008 8:06 pm
Posts: 935
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I am thankful for all you night owls and looking forward to the translation, too!
--Lisa
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ldkelley
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Post subject: Re: iSi Whip Hollandaise Posted: Sun Nov 17, 2013 9:20 am |
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Joined: Tue Dec 23, 2008 8:06 pm
Posts: 935
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Amy wrote: I love foams. One of my most well-received tasting dessert bites is chocolate caramel soup with cappuccino foam and toffee crumbles. The foam is such a nice contrast texturally with the soup. I serve it in Asian ceramic spoons...people love it.
I don't know enough about foams. I have some of the specialized ingredients needed to create them, but I am not really educated enough to use them. Can you point me to some reading material for how good foams are constructed and held to serving? Maybe I can get my husband to get me MC for Christmas (unlikely with my job situation, but maybe...) --Lisa
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