Chef Blais recently showcased the versatility of iSi Whippers in a 6-page article entitled “How to Cook with a Siphon” featured in Food & Wine Magazine and also on the popular Television show Everyday with Rachael Ray. His iSi recipes are creative and inspiring; ranging from homemade Bread & Butter Pickles to Crisp & Lacy Onion Rings and Whipped Sabayon with Strawberries.
His newly-released cookbook, Try This at Home includes enticing recipes using iSi Whippers such as a recipe for “Whipped Cake Batter” and an “Aerated Cheesecake”. The cookbook also highlights iSi in a section entitled “My Favorite Pieces of Equipment” in which Blais states, “I use the iSi brand because I like its sleek efficiency and the fact that it comes in both a professional size and a more user-friendly one for home-cooks.”
On Saturday, September 21st, iSi sponsored a cooking demo with Chef Blais and The James Beard Foundation in the Chicago location of National retailer Sur la Table, where he demonstrated how to “fluff up” (aerate) tempura batter using an iSi Whipper. Chef Blais says he likes using iSi Whippers to carbonate batters in his restaurants to keep fried tempuras crispier for a significantly longer amount of time.