I have just bought myself one of these gadgets.

I recently had a chestnut soup with a cafe foam. Sounds wierd, but it was really delicious. I presumed the Thermo whip was the gizmo that produced the very light and airy mousse like sauce.


Has anyone else got one and can share any savoury applications? Many thanks in advance

Ooooooooooooo posset!!!

The therapy hasn’t worked then? … lol

At least the cherry stones were a low-cost distraction!

Seriously though, I hope you get some good recipes.

How about a review?

I’ve never used one, and would be interested to know how you are finding it?

Have you used it for hot and cold so far?

I’d love to know what with, and how it worked, and what it added to the dish?

But what about wastage?

Handiness?

Cleaning and washing up?

Cupboard-space footprint looks very reasonable, should it go that way?

Worktop cred looks to be very high – particularly with The Great British Menu running at the moment – most of the chefs so far seem to be using them.

Hiya gastro.

It hasn't even arrived yet! So all your questions are exactly the same ones I have been asking myself. So far from my research I have deduced that sauce with a high fat content will 'mousse' up. I thought I could pick the brains of the foodies on here, to save me some time (and ingredients)!

Yes, they do seem to be used a lot at the moment. Recently on holiday I saw and tasted a variety of sweet and savoury whips and thought of many applications for them. Just need the recipes.

Washing up....dishwasher, footprint, soda syphon or smaller.

No therapy will ever help gastro. I am a lost cause. Cherry season just around the corner too However I investigated a water bath last year and managed to resist. So there is some hope I suppose. Your mention of the induction work top hob got me thinking though...mmmmmmmmmmm?

Hi posset

Well based upon my own self-analysis as a long suffering gadgeaholic, I don't think there is a cure - the best you can do is to stay in recovery day-by-day.

If your symptoms are similar to mine, the anticipation of waiting for delivery is one of the 'highs'. I find the excitement and tension is usually increased by the gamble and odds of being at home when the item arrives.

Although I'm at home for most of the time, the delivery van nearly always turns up on the odd occasions that I do go out - I swear they wait round the corner until they see you leave! How could they take advantage of such vulnerable people in so heart-less a way!

You did well on the water-bath posset - but I sense it's still not out of your system - can I suggest you avoid all the early temptations to browse - I find that is one of the early warning signs.

So the sauce needs to be of a high fat-content then ... hmmm ... could be tricky that one! I wonder if there is a healthy work-around?

Have a nice day posset - I look forward to hearing more

No word from Jack as yet I see, I hope it's only the steak that was put to rest!

I'm off out now to buy a new Le Creuset casserole - I have tried resisting, it's been a month now, but then I think: "you only live once, so blow it!"

Hi gastro

Di you get your Le Creuset casserole? Which one did you go for?


Thermo Whip arrived today. I was searching the internet yesterday for some recipes and they were few and far between. But the basic gist is that any combo of herbs, veg, cooked, pureed, chinoised, chilled and mixed with cream can be used. It will hold chilled mousses and flavoured creams for up to 8hrs and hot sauces etc for up to 3hrs. This will be useful for entertaining. One recipe said you could put Hollandaise into the whip, this certainly appeals to me. Really, imagination is the only limitation. I am very pleased I have got a new toy to play with and certainly will keep you posted about my trials and errors.

The downside, as you suggest, is the high fat content. Having spent the first two months of this year reducing my girth to a more appealing size, I don't intend to blow it all on calorie laden puds. The plus side is having a son who likes mousse- like puds and he simply cannot be kept sated. So he will be my guinea pig.

Exciting gastro!

As you quite rightly suggest, the water bath is not out of my system. I did have another look earlier this week . Am I on the slippery slope I wonder? It would be lovely to have a play with one though wouldn't it? I don't think it has a place (for the money, or worktop space), in the domestic kitchen, with relatively few mouths to feed.

Have a great day gastro

Hi posset

The thermo whip sounds great, and look forward to hearing more as you experiment.

I didn't buy the Le Creuset after all - the largest round one they had was 22cm, which I thought would be OK, but they weren't very deep when I took it out of the box, and I wanted one that would hold around 4 lts or so. Shame, because it was a very good price: £55.99+ the vat ... in makro, it's the last day of the offer today though.

I was tempted to buy two oval ones, because they would have fitted on one shelf in my oven - I have started cooking two slow dishes at once now, it seems a waste to put the oven on for six hours on two days running when it could all go in together.

But I bought one of those flat look-a-like Le Creuset cast iron dishes that Aldi were selling a few weeks back, so that I can put that on the top shelf and the deeper casserole I have (got it from Nesbits in their sale 18 months ago, but the glaze has started to go) on the lower one.

The bottom line is that after much deliberation I ordered a Chasseur on line this morning at 1 am

It's a 5lt one for around the same money - hope it's ok, I really like to examine things like that before I part with any cash, still, they do have a good reputation and it has a 10 year guarantee.

I thought of the saus vide issue as I was coming out of makro yesterday - they had a range of Buffalo commercial catering equipment on display, which included a very snazzy looking bain marie unit with two large water baths - the temperature control range went right down to about 10c as well. They were £145 +vat. But then I doubt that they are going to get anywhere near the level of control a good water-bath provides. But even so, brilliant bit of kit for a commercial kitchen.

I hope your son keeps active so that he burns up the calories - sounds like he's in for a lot of treats.

I made a crème brulee last night for pud - spent ages fiddling around with it; well, one of my sons said: "hmm nice" and ate it up, but the older one took a small spoonful and said: "it's a bit sweet", and then tactfully said he was "full up"

Anyway, have a good day posset – I can see you getting tempted by all that tasty looking foam!


I know what would happen if it was me - I would be tempted to think of all the brilliant things I could do if I had two of them!

I hope someone discovers a cure for gadgeholics one day

How about one of these for Christmas posset?

[link]

...or even:-

[link]

and also:-

[link]

There are some recipes published on the same site if you click around posset - but you may have to run it through google translation.

I don't need any encouragment gastro. If anything I should be reined in. But thanks for those links. Interesting. I wonder if these manufacturers will produce more affordable precision appliances for the domestic kitchen and gadgetholics such as us? We could offer to test drive them for them.

Don't laugh, but this is on my Christmas list. Have a look around the site, they have some amzing stuff.

[link]

Or how about some fizzy fruits. Have you an old soda syphon kicking around?

[link]

I havn't tried my new toy yet as I have a stinking cold and could not taste anything. Fridge is stocked with Cream and eggs, teenage son starving so I'm ready to roll when my head clears.

Fizzy cherries, now there's a thought gastro. Have great day. Off to my darkened room.

PS Do you think Dave is still alive after his attemps at molecular gastronomy? I'm getting concerned!

What about one of these?

[link]

Hi posset

I am actually quite partial to fizzy grape juice, especially when it's been in the bottle for a few years

After posting the link for the Roner Digital Thermostat I searched for a price, and got a shock without even having to plug it in: around £1200

There was me thinking it might be a cheaper alternative to a water-bath

I did find a link for a company that supplies sous vide frozen meat dishes, and they were quite reasonable: £5 or £6 per unit. So in a commercial setting, I doubt that it's worth doing yourself. They use steam ovens apparently to provide the heat and do hundreds at a time.

Also came across this little gismo - but I do wonder about the level of accuracy that can be achieved with them:-

[link]


Ah well! ... back to poached eggs done in boiling water with a splash of vinegar and a quick spin of the water - "the appliance of science to cooking eh"
easy

Jack is alive!!! He sucessfully cooked a steak Sous Vide (ish) with the aid of a rice cooker and seared in a pan for perfection.

I too had found that Sous Vide magic gizmo and am looking around for a similar device in uk. My husband is an engineer so he no doubt will be able to point me in the right direction. However, as I type I am sucessfully holding a pot of water at 56 C on my ceramic hob with my temp probe. The only draw back is having to monitor the temp, which is fine for a smaller cut of meat or fish but not for the longer cooking time required for a joint etc. With the water bath you could just leave it to its own devices.

Whatever next gastro? Ah well back to watching a pot not boil. Enjoy your day.