Once I happened to explain to a friend of mine a recipe that called for the use of the siphon and after about 5 minutes he asked me: are you using the sink drain for making your recipes?…. then … to clarify, SIPHON is a tool, born years ago for barmen for seltzer (water with added carbon dioxide), then modified by Ferran Adrià to create soft foams, both sweet and savory, hot, cold.
The siphon consists of a cylindrical vessel, (in which pours a compound), in which is screwed onto another part which makes the hermetically sealed container and allows to load it with N2o whipper cream charger
The advantages of the recipes made with the siphon are multiple:
firstly that the compound is always automatically mounted when he wants to be served;
a foam that is created and ‘very soft and light and thus makes more of the classic recipes;
the product being enclosed in an airtight container is kept a little ‘longer.
I remain available for further clarifications,
and you just have to try!
Look at that:
