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-   Memorial to Kevinpa: His Best Recipes (http://www.lowcarbfriends.com/bbs/memorial-kevinpa-his-best-recipes/)
-   -   What do you use your cream whipper and dispenser for? (http://www.lowcarbfriends.com/bbs/memorial-kevinpa-his-best-recipes/449287-what-do-you-use-your-cream-whipper-dispenser.html)

Kevinpa 09-16-2006 06:22 PM

What do you use your cream whipper and dispenser for?
 
I just bought a n2o charged cream whipper and dispenser http://www.bestwhip.com/images/0.5L-Metal-350.jpgand woulds like to know what people use them for other than whipping cream. I heard they work on a number of other liquids other than cream.

jshartel 09-16-2006 07:33 PM

I would like to know, also. I love mine but have only used it for whipped cream.

Strawberry 09-16-2006 07:50 PM

I'm in Miami, and we have a heavy Latino/Spanish influence here... they make "espumas", which are like savory whipped mousses. (its more of a thing from Spain, than Latino, but many Latinos trace their ancestry back to Spain, by way of another country like Cuba or Central or South America.. So Spanish culture is well appreciated)

But basically, they cook vegetables until very soft, and pass through a fine mesh strainer to make sure there are no large or fibrous bits. Then add a some heavy cream and/or stock to the dispenser (and any flavorings or spices), and pump it out into a mousse.

I've seen it done with potatoes, but I'm thinking cauliflower might work too. You might make some fancy toppings for casseroles, such as cauliflower "mousse" over a shepards pie?

Something like spinach with cream and nutmeg?

Advocado (like guacamole) espuma.

They also make fruit espumas, using things like strawberries or raspberries. Its basically pureed, strained fruit, with sugar and gelatin added. I'm not sure how important the sugar is to forming the foam. Splenda "might" work, but you might need to use a sugar alcohol for the "texture" or bubble making ability (you and Scott are better with that stuff than me!)

I have heard of salmon espuma, but I've never seen anyone make it.

Strawberry 09-16-2006 08:47 PM

Thinking... maybe pureed smoked salmon with cream cheese and heavy cream... pumped onto cucumber slices?

Can do you something similar with chicken?

Can ya tell I've wanted one of this whipped cream dispensers for a while? :)

Kevinpa 09-16-2006 09:14 PM

I am hoping I can do some things with Almond Breeze. My DW is lactose intolerant so I am looking for things that will whip to sub for whipped cream.

Strawberry 09-17-2006 04:44 AM

I searched on google and found this :
~~~~~~~~~~~~~~~~~~~~~~~
Q&A Section

Q. Can I make dairy free cream?

A. You can use Soya or Rice milk in the dispenser. However because the original consistency is so light and watery the end result will be a frothy consistency like a cappuccino. Best to try and get Soya cream if you can.
~~~~~~~~~~~

Perhaps something like mixing in silken tofu would work? (assuming you don't have a reason to avoid soy)
I wonder if a protein powder would add enough body to help make a cream?

Bfranke 09-17-2006 04:55 AM

What about a small amount of pudding mix? Just a thought.
Bette

Midnight 09-17-2006 12:07 PM

Maybe this would work. Here is a thread using geletin or pudding mix to stabalize whipcream.

http://www.lowcarbfriends.com/bbs/sh...am#post5737791

BB in MN 09-17-2006 12:37 PM

Quote:

Originally Posted by Kevinpa (Post 7480977)
I am hoping I can do some things with Almond Breeze. My DW is lactose intolerant so I am looking for things that will whip to sub for whipped cream.

I wonder if canned coconut cream would work. It is pretty thick.

Beth

carbkinky 09-17-2006 08:11 PM

I am curious also.

Kevinpa 09-17-2006 08:15 PM

Well, it will be here on Wed. of this week so I will be whipping anything I can get my hands on that day......:laugh: :rofl: :hyst:

Charski 09-18-2006 11:43 AM

Can't wait for your experiments on this one, Kevin!

Strawberry 09-18-2006 01:45 PM

Is it wednesday, YET?????

:laugh:

I can't wait to see the stuff you come up with either!! :)

cjack1 09-18-2006 01:54 PM

I am speaking from a position of ignorance here so please don't scream at me :) But, does heavy cream have enough lactose to cause a problem? Since lactose is the sugar in milk and heavy cream has very little of it, I wonder if it a lactose intolerant person could tolerate heavy cream.

Strawberry 09-18-2006 02:02 PM

Cjack, Not a dumb question at all.

It depends on the person. Some people simply make less of the lactase enzyme needed, and so small quanities of lactose (such as in cream and hard cheese) do not bother them.
Other people make virtually no enzyme, so they cannot tolerate even the tiniest bit of lactose.
Lactose intolerant people can usualy use lactose-free milk products (specially made where lactose is broken down into the two sugars - glucose and galactose)

Other people have what they may think is lactose intolerance, but is actually a milk allergy (allergy to milk proteins, as opposed to the milk sugar lactose). For them, lactose-free milk products will not work, because the milk proteins are still present.

magnamater 09-18-2006 02:59 PM

bumping for the Wednesday update.

I'm pulling for something good with Almond Breeze myself.

I'm lactose intolerant. . .but do okay with small amounts of cream, cheese, and of course Hood's CC--same effect as Lactaid Milk.

Strawberry 09-18-2006 08:58 PM

I wonder if something as simple as Almond breeze plus xanthum gum or ThickenThin/not starch would work?

Kevinpa 09-18-2006 09:06 PM

Something tells me this is going to be a question of fat. Since that is the deciding factor of whether cream whips or not. I have some virgin coconut oil I plan on trying to add to something that doesn't whip to see if that alone makes a difference.

Charski 09-19-2006 10:03 AM

I'll be interested in hearing about your experiment with the VCO - since the charger rapidly cools the mixture inside, I'd think the VCO would solidify and clog up your dispenser - but it's worth a try!

I tried to make a smoothie with some VCO blended in and it came out rather nasty little lumps! LOL!

Kevinpa 09-19-2006 10:24 AM

You may be right.....if not VCO then perhaps butterfat. :laugh: I am getting impatient myself.......I keep looking at the fed-ex tracking and it didn't make it here from FL yet.....still in transit:annoyed:

Charski 09-19-2006 10:44 AM

Don't ya just HATE that! My patience is nil when I'm waiting for a new kitchen toy!

SugarBabi 09-19-2006 12:38 PM

I think that's the hardest part of doing Low Carb, waiting for our new toys or LC products to come in.

Or of course, not being able to use them once you get them. LOL (growls at kitchen)

jlshields 09-19-2006 01:46 PM

What a coincidence that you asked this today. I was just thinking about getting one because I can't get the sugar free spray cans of chipped cream here. I went on line and found a site that has lots of recipes for great sounding things. If you look for prairie moon followed by a dot and biz you should be able to find it. The links on the left will lead you to the recipes. Meantime i am waiting for Wed and Kevin's experiments.

Kevinpa 09-19-2006 02:03 PM

Quote:

Originally Posted by jlshields (Post 7493168)
What a coincidence that you asked this today. I was just thinking about getting one because I can't get the sugar free spray cans of chipped cream here. I went on line and found a site that has lots of recipes for great sounding things. If you look for prairie moon followed by a dot and biz you should be able to find it. The links on the left will lead you to the recipes. Meantime i am waiting for Wed and Kevin's experiments.


Thank You Jeanne.....this will be so helpful.

Kevinpa 09-20-2006 03:47 PM

OK guys, round 1 was a bust :cry: I loaded it up with chocolate almond breeze and a n2o cartridge and out came chocolate almond breeze looking about the same as when I put it in......:laugh: More experiments may have to wait till tomorrow though....I'll keep you posted.

Charski 09-20-2006 03:52 PM

Oh BUMMER!! I hate wasting those cartridges too!

Kevinpa 09-20-2006 06:30 PM

:laugh: lol, I just knew I would not be able to not play until tomorrow. :rolleyes:

Anyway, here is
2 cups of almond breeze sweetened with 1/2 cup equivilent (sweetzfree)
8 oz cream cheese (melted)

mix to make sure its all liquid
load whipper with 2 cups of mixture
and TADA!!
Chocolate cream cheese mousse

http://i106.photobucket.com/albums/m...pa1/abcc01.jpg

http://i106.photobucket.com/albums/m...pa1/abcc02.jpg

http://i106.photobucket.com/albums/m...pa1/abcc03.jpg

http://i106.photobucket.com/albums/m...pa1/abcc04.jpg


[COLOR="DarkRed"]WOW....This is fun!!!![/COLOR]

Bfranke 09-20-2006 06:44 PM

How many servings do you expect you will get? I have never counted the whipped cream servings with mine. And I have never tried anything else. This sounds really good.
Bette

Kevinpa 09-20-2006 06:49 PM

I squeezed out 3 bowls and it feels like hardly nothing has been used yet.....I'm going to guess 12 or more. I'll tell you for sure tomorrow when I count them out. BTW that is about a cup serving.

magnamater 09-20-2006 06:54 PM

And how does it taste?????? IMWTK!


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