Siphon cream Lacor aluminum

Cream aluminium siphon

A siphon for cream and foams is an editor of cream which is incorporated air compressed N2O loads. Almost any mixture (in the form of puree, sauce, juice, cream or broth), can be converted into foam sweet, salty and cold or hot, in a simple way: fill the siphon with the desired blend, screw head, load it with the capsules of N2O, shake, let it sit in the fridge or bath and ready.

From here many possibilities to enjoy in the kitchen; creams and foams obtained with the siphon get both a light and soft texture to savory dishes (inbound, fittings) as candy; the limit is the imagination of the chef. We can get cold foams with gelatin, the lighter and offer flavor and more intense smell; cold foam with fat, the creamier and heavy, closer to the classical mousse; and hot or cold foam with clear (for example, adding an egg-white to the puree of vegetables or seafood cream).  In the foam that we forgo dairy and whole eggs, in addition to preserving the authentic taste of the ingredients will be reducing the consumption of fats.

This model is manufactured in aluminium, making it light weight, easy to use. The cartridge, which gives a volume of foam 4 times higher than the volume of the liquid introduced, is made of steel.

The use of the siphon It is simple, but always follow the instructions that accompany it, note the maximum limit of filling and the temperatures of the water bath. Remember always strain the preparation introduced in the siphon to avoid clogging it. The body is dishwasher safe, hand wash the head and carefully clean all the holes.

The content of the siphon You can keep in the refrigerator up to 14 days.

The siphon in aluminium is manufactured in 3 capacities; You can select the one you want in the drop-down next to the picture. To help you in your choice, we give these indications: