I've been thinking about buying an ISI whipped
cream dispenser. Anyone have one? How do you
like it?

I've been thinking it might be fun for experiments.
I'm wondering whether canned coconut milk can be
put through it. I wonder whether it would work
to infuse the cream with coffee.

On Jun 15, 8:00*pm, Mark Thorson > wrote:
> I've been thinking about buying an ISI whipped
> cream dispenser. *Anyone have one? *How do you
> like it?
>
> I've been thinking it might be fun for experiments.
> I'm wondering whether canned coconut milk can be
> put through it. *I wonder whether it would work
> to infuse the cream with coffee.

I have no idea about the coconut milk, but you can certainly add a
little strong brewed coffee to heavy cream and shake the heck out of
it, whether or not you sweetened the coffee beforehand. That sounds
tasty. Another nice thing to infuse the cream with is a little
Chambord. Heck, the idea of that makes me want one.

--Bryan

On Fri, 15 Jun 2012 17:00:42 -0800 in rec.food.cooking, Mark Thorson
> wrote,
>I'm wondering whether canned coconut milk can be
>put through it.

Not high enough fat content for it to "whip".

On 6/15/2012 7:03 PM, David Harmon wrote:
> On Fri, 15 Jun 2012 17:00:42 -0800 in rec.food.cooking, Mark Thorson
> > wrote,
>> I'm wondering whether canned coconut milk can be
>> put through it.
>
> Not high enough fat content for it to "whip".
>

The recipes for whipped coconut cream calls for skimming the fat off the
top of the can. This is done by first refrigerating the can. OTOH, the
fat content of coconut milk/cream varies widely as there doesn't appear
to be any standards set in the brands available here. You have to pretty
much calculate fat content from the nutritional labeling. The easiest
way is to just multiply the calories per serving by the number of
servings per can. The one with the highest number has the highest
percentage of fat.

In the case of coconut milk, I don't automatically buy the cheapest can.

David Harmon wrote:
>
> On Fri, 15 Jun 2012 17:00:42 -0800 in rec.food.cooking, Mark Thorson
> > wrote,
> >I'm wondering whether canned coconut milk can be
> >put through it.
>
> Not high enough fat content for it to "whip".

According to Wikipedia, cream needs to be at least
28% fat to be whipped.

Hmmm . . . I wonder what other fats might be whipped.
Bacon fat? Olive oil? Roasted sesame oil?

Mark Thorson wrote:
>
> According to Wikipedia, cream needs to be at least
> 28% fat to be whipped.

Oops, I forget the link.

http://en.wikipedia.org/wiki/Whipped-cream_charger

On Fri, 15 Jun 2012 17:00:42 -0800, Mark Thorson >
wrote:

> I've been thinking about buying an ISI whipped
> cream dispenser. Anyone have one? How do you
> like it?
>
> I've been thinking it might be fun for experiments.
> I'm wondering whether canned coconut milk can be
> put through it.

I don't have one, but there's no reason why it wouldn't work with
coconut milk.

> I wonder whether it would work to infuse the cream with coffee.

Why? I want coffee with cream, not cream with coffee. So buy an ISI;
do it and report back.

--
Food is an important part of a balanced diet.

On Fri, 15 Jun 2012 17:00:42 -0800, Mark Thorson >
wrote:

>I've been thinking about buying an ISI whipped
>cream dispenser. Anyone have one? How do you
>like it?
>
>I've been thinking it might be fun for experiments.
>I'm wondering whether canned coconut milk can be
>put through it. I wonder whether it would work
>to infuse the cream with coffee.

We've had one for probably 20 years or more. Using it seems to run in
cycles. It gets used regularly after we happen to find N2O cartridges
on sale. Otherwise, paying up to a buck or more per cartridge makes
the whipped cream a bit expensive.
You can use it for some tasty mixtures by adding things like Kahlua or
B&B to the cream.
One thing you have to remember is the whipped cream made with nitrous
oxide is unstable and 'dissolves' to a sort of liquidly slurm quite
quickly. It's not suitable for decorating food that won't be served
almost immediately.
You might want to watch for one in your local thrift stores. We quite
often see them around these parts. We saw one earlier this week with a
price tag of $3.00 so we figured we'd get it as a spare. When we got
to the cashier she said it wasn't the proper price and wouldn't sell
it for less than $10 so we passed on it.

Ross.
Southern Ontario, Canada

Ross@home wrote:
>
> One thing you have to remember is the whipped cream made with nitrous
> oxide is unstable and 'dissolves' to a sort of liquidly slurm quite
> quickly. It's not suitable for decorating food that won't be served
> almost immediately.

Thanks. I hadn't thought of that. I wonder if
there's anything that could be added to the cream
to improve its longevity.

> You might want to watch for one in your local thrift stores. We quite
> often see them around these parts. We saw one earlier this week with a
> price tag of $3.00 so we figured we'd get it as a spare. When we got
> to the cashier she said it wasn't the proper price and wouldn't sell
> it for less than $10 so we passed on it.

I'm watching eBay, but I don't expect to see a
price that low.

On Jun 15, 6:00*pm, Mark Thorson > wrote:
> I've been thinking about buying an ISI whipped
> cream dispenser. *Anyone have one? *How do you
> like it?
>
> I've been thinking it might be fun for experiments.
> I'm wondering whether canned coconut milk can be
> put through it. *I wonder whether it would work
> to infuse the cream with coffee.

I have one and I do like it. I just don't use it too often.