Inspiration zum Muttertag

16. April 2020

Inspiration zum Muttertag

Sie leisten jeden Tag Großartiges – Omas, Schwiegermütter, Tanten oder einfach Mütter. Wir lieben und schätzen sie und besonders am Muttertag...

Continue reading

 The way to someone's heart goes through the stomach.

8. April 2020

The way to someone's heart goes through the stomach.

Whether out of creative drive, the desire to perfect your own cooking excellence, spending meaningful time with the children, whether to cook recipes...

Continue reading

iSi beim IWCC 2019

7. January 2020

iSi beim IWCC 2019

Unter der Schirmherrschaft von Mario Hofferer, doppelter »Cocktail World Champion«, fand vom 25. –27. November die 2. Winter-Edition des...

Continue reading

Science of Cooking: Bake with iSi

2. December 2019

Science of Cooking: Bake with iSi

Baking with iSi is not possible?

We prove the opposite - Giuseppe Messina shows you a simple basic technique that allows you to serve fresh sweet or...

Continue reading

Science of Cooking: fat

2. December 2019

Science of Cooking: fat

You can use a lot ingredients to stabilize a foam or an espuma. One of the most used ones is very simple and used almost daily in the kitchens...

Continue reading

Bar- & Spiritsfestival 2019

29. October 2019

Bar- & Spiritsfestival 2019

Cocktails, Premium-Spirituosen, Partystimmung, Masterclasses: Für einen Tag lang hat sich die Wiener Hofburg am 28. Oktober wohl in die weltweit...

Continue reading

iSi around the world: french inspiration

14. October 2019

iSi around the world: french inspiration

We had a very special visitor from France: Rainer Kratzer invited Jean-Baptiste Lavergne-Morazzani to the iSi kitchen. He and his young team of "le...

Continue reading

How to use: Gelatin

29. July 2019

How to use: Gelatin

Almost everyone has already used them for cooking or baking: gelatin. The protein mixture can be used as a gelling agent but also, as in our case, as...

Continue reading

Science of Cooking: Syrup

16. July 2019

Science of Cooking: Syrup

Syrup: ideal for creating cocktails, mocktails or preparing delicious desserts.

Our iSi Culinary R& DRainer Kratzer shows how to create your own...

Continue reading

Science of Cooking: Xanthan Gum

9. July 2019

Science of Cooking: Xanthan Gum

In our basic course about textures, avantgarde chef Giuseppe Messina explains when you can use Xanthan gum, how you use it, and reveals his own...

Continue reading