jdg@ncrcae.UUCP (James Griggers) (02/18/84)
I just bought a whipped cream machine that was on sale and was wondering
if anyone else on the net had experience with such a device. (There is
so many things you can do with such a machine. Think about it!) Well,
I have run into a problem in that the nitrous oxide bulbs sometimes don't
seem to pressurize the cream properly. The whipped cream sort of drools
out of the spout. Going against the instructions, I have discharged more
than one nitrous oxide capsule into the machine and this solved the problem.
All of the capsules that I have seen are imported from Austria or Hungary.
I am wondering if the age of the capsules is at fault in that they have
leaked some of their gas since they were filled.
Other than this problem, this machine makes whipped cream that is much
better than the store bought cans, is much cheaper to make(besides the
initial investment of the machine), and you can flavor the cream with
any number of extracts and liqueurs. I realize that cream can be whipped
in a mixer, but I am a nut for gadgits.
Jim Griggers
NCR Columbia, SC.noel@cubsvax.UUCP (02/22/84)
Did you also know that cream can be whipped by hand whisk or beaters too?
--
-- Noel Kropf {philabs,cmcl2!rocky2}!cubsvax!noel.UUCP 212-280-5517
-- 1002 Fairchild; Columbia University; New York NY 10027cdanderson@watarts.UUCP (02/24/84)
I tried to get this through to the person who originally posted
the article and couldn't, so here goes.
As someone who used a whipped cream maker for ~2 yrs. in different
nightclub and lounge bars, I can attest to the joy of using them; fast,
inexpensive over their life-span, and adaptable to flavourings without
fear of making the cream liquid-like.
As well, and very important to anyone who enjoys the taste of whipped cream,
is that it actually is whipped cream, not the detestable edible oil product
found in so many cans.
For a source of North American gas cartridges, you might try the
better bars in town to see where they get theirs.
Frothing at the mouth again,
Cameron Anderson
watarts!cdandersoncak@CS-Arthur (Christopher A Kent) (03/30/84)
Love of gadgets notwithstanding, I've never been satisfied with NO2 in my cream. I used to always use an electric mixer, then did hand beating with a wire whisk for a while, and now have discovered what I consider the ultimate method for whipping cream: in the Cuisinart! I use the metal blade (the plastic one doesn't seem to do as nice a job), and have found that it is very important to leave the food pusher OUT of the tube, to allow sufficient air to be sucked in and mixed with the cream. mmmmm. Whipping one half-pint like this is OK, but it gets better with at least two half-pints in the bowl. Just be careful not to leave the machine on too long, or you'll have butter! (I usually add about a teaspoon of vanilla sugar per half-pint of cream, though you might not care for the extra sweetness.) Cheers, Chris Kent Purdue CS decvax!purdue!cak