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...
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...
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...
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...
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...
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...
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...
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...
24. June 2019
Science of Cooking: iSi Injection
Marinate large pieces of meat cleanly, quickly & easily with the iSi pressure injection. Whole poultry, roast pork or briskettes remain tender and...
19. June 2019
How to use Espuma Cold?
In our basic course about textures, avantgarde chef Giuseppe Messina explains when you can use Espuma Cold, how you use it, and reveals his own...