Thanks for the detailed answer.
> Make your own whipped cream! A siphon is like $50 now.
Is that really cost effective compared to buying bottled whipped-cream though?
> Make your own whipped cream! A siphon is like $50 now.
Is that really cost effective compared to buying bottled whipped-cream though?
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.
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.
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?
To be fair, the texture is not exactly the same as traditional hollandaise. But it's much easier to get it right.