The ins and outs of whipping siphons

Whipping siphons are extremely handy and versatile tools – and a godsend to bartenders and molecular gastronomy chefs. Besides facilitating creative expression in various forms, they make the impossible possible. I mean, what other tool can make a fiery jalapeño-infused tequila in under three minutes? Or whip up a fresh mango foam within just a few seconds? An absolute essential behind the bar counter and in modern kitchens, safety must come first though when dealing with highly pressurised objects. So read on to learn everything you need to know about using whipping siphons and guarantee yourself a safe and successful experience behind the bar or in the kitchen.

What are whipping siphons?

A whipping siphon is a metal container used to pressurise liquids, usually with nitrous oxide. Whipping siphons are popular within the culinary and bartender scene for making foams, rapid infusions, marinades, whipped cream and much more. Whipping siphons are available in varying sizes, most commonly 500 ml and 1 litre, thermal and not, with a mechanism for single-use nitrous oxide capsules or, for more regular users, the Smartwhip system, which features a large cylinder and a pressure regulator.