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THREE TRADITIONAL RECIPES WITH CREAM CHARGERS
Thanks to advancements in gastronomic technology, we are now able to make our classic dishes even more beautiful and flavorsome. Two such kitchen tools that have taken the culinary world by storm in the last couple of years are whipped cream dispenser and nitrous oxide whipped cream charger.
These two kitchen essentials, when used creatively in combination, can take your regular dishes to a whole new level. Through our recipes, here we discuss how you can give a delectable twist to three traditional dishes.
SHEPHERD’S PIE
This is perhaps one of the most-loved comfort food, liked by a lot of people around the world. A meaty base, covered with a topping, is enough to make you happy and hungry. The recipe is easy to make and requires only a few ingredients. Minced lamb along with carrots and other vegetables create the base with a light topping of mashed potato. The twist here is to lighten the traditional dish by using Fast Gas cream chargers.
INGREDIENTS:
- 400 grams of minced lamb
- 2 tablespoons of vegetable oil
- 1 finely chopped shallot
- 1 finely chopped carrot
- Half a cup of peas
- 1 tablespoon of flour
- 1 big pinch of pepper
- 1 teaspoon of chopped parsley
- 2 medium-size potatoes
- 1 egg yolk
- 3 tablespoons of milk or half and half
- 1 tablespoon of butter
- Salt to taste
INSTRUCTIONS:
For preparing lamb filling, heat the oil on medium heat and put in chopped shallot. Stir it vigorously for several minutes and then add minced lamb to it. Stir fry the contents while breaking any lumps for around 10 minutes, or until the minced meat turns light brown. Next, add carrots and pea, and sprinkle 1 teaspoon of flour. Now, stir softly on medium heat for around five minutes. Then, slowly add one and a half cups of boiling water while stirring. Cover it and allow to cook for five minutes, or until the meat is completely cooked. Then, add parsley, pepper and salt to taste. Remove the mix from the heat source and pour it at the bottom of a 7” x 7” ovenproof, buttered dish.
Cook potatoes in boiling water until they are fully cooked. Remove them immediately from the heat source and pass them straightway through a potato ricer while they are still hot. Then, let it cool for some time. Now, mix beaten, mixed egg yolk with milk or half and half, and butter. Then, place this mix in a whipping cream siphon and cap it firmly. Charge it with 580g N2O cream charger and shake well. Remove 580g N2O cream charger and replace it with a nozzle. Next, pipe your mashed potatoes directly over the lamb filling inside the dish to cover its top entirely.
Bake the pie at 350° F (177° C) for 15 to 20 minutes, or until the top of it turns golden brown. Finally, remove it from your oven and allow it to rest for five minutes. You dish is ready to serve!
ROASTED TURKEY
The size of this traditional dish makes it really difficult to work with. People often struggle cooking the inside and outside of the meat perfectly. Sometimes, the outer surface becomes charred when the inside layers are cooked well – and many a time, when the outer layer is cooked well, the inside comes out to be raw. Brining and temperature control are keys to cooking this dish perfectly and using a whipped cream charger is an excellent way to brine it. If you stick to a few simple rules, the recipe here will deliver a great roast each time you prepare it.
INGREDIENTS:
- 1 (12-15 lb) thawed turkey
- Salt to taste
- 1 teaspoon of chopped rosemary
- 1 teaspoon of chopped sage
- 1 sliced onion
- 1 halved head of garlic
- Vegetable oil
- For the Brine:
- Half a cup of sugar
- Half a cup of salt
- 1 teaspoon of crushed pepper
- Half a cup of plain vinegar
- 1 liter of water
- 1 teaspoon of allspice
INSTRUCTIONS:
Mix together and heat all the brine ingredients, until sugar and salt gets fully dissolved and the mix becomes hot. Put it in the refrigerator for around 4 hours. Sieve the mix and put it in a whipped cream siphon. Charge it with a single whip cream charger 615g while shaking thoroughly. Now, remove your whipping cream charger and place a piping nozzle that can be used to inject brine as and when required.
Now, put your thawed turkey into a large container that can accommodates the turkey easily. Inject your brine into the turkey, particularly around the breast, thighs, and other parts, where the meat is thicker and tougher. Push the brine between the meat and skin, and then allow the turkey to rest in the refrigerator for around 24 hours.
Once the turkey is ready to be cooked, put it out of the container, and drain off the bulk of moisture. Then, put it over a roasting pan. Smear it with your preferred vegetable oil and rub with sage, rosemary and salt. Place the garlic head into the turkey’s cavity along with the onion.
Bake it at 500° F (260° C) for nearly 20 minutes. Then, reduce the oven temperature to 325° F (163° C) and cook for around 2 hours, or more (if required) until the internal temperature of the turkey’s thickest part reaches 160° F (71°C). Now, bring the turkey out of the oven and allow it to rest for around 20 minutes before you carve it. Also, remove the onion and garlic head from the turkey’s cavity.
BACON AND MUSHROOM RISOTTO WITH PARMESAN FOAM
This a scrumptious recipe, and cooking it to perfection requires some effort and a good amount of time. To make it more appealing, in place of the bland shavings of parmesan cheese, you can adding a luscious layer of parmesan cheese foam on top of it, along with few “extras” to turn this dish into a culinary masterpiece. This recipe is perfect for 2-3 persons, depending on the portion size.
INGREDIENTS:
- Bacon and Mushroom Risotto:
- 3/4th cup of Arborio rice
- 6 rashers of wide-cut bacon (with fat)
- 5 washed and sliced shiitake mushrooms
- 3-4 cups of chicken stock (preferably, low-sodium)
- 4 cloves of crushed garlic
- 1 tablespoon of butter
- Half a cup of dry white wine
- Parmesan Foam:
- 100 ml of double cream
- 1 slice of parmesan rind (optional)
- 2 tablespoons of grated parmesan cheese
INSTRUCTIONS:
Note: Make the parmesan foam with cream chargers at the beginning, so that it gets ready to be used once the risotto is done. Do not let the risotto to wait around for a long time.
For parmesan foam, heat double cream and parmesan rind together, until the cream is just about to touch its boiling point. Now, remove it from the heat source and add parmesan cheese while whisking vigorously. Let it steep for at least 10 minutes. Then, remove your parmesan rind and sieve the mix into a whipped cream siphon and charge it with one whipped cream charger while shake thoroughly. Next, remove the Fast Gas cream charger and cap the dispenser tightly.
Put butter in a hot pan and cook bacon into it until it is crisp. Now, remove the bacon from the pan and drain off bacon fat while leaving just 2 tablespoons of it in the pan. Add garlic to it and stir it several times while adding mushrooms into it. Stir fry on medium-low heat until the mushrooms gets fully coated with the bacon fat.
Next, put your rice into the pan while stirring so that everything combines well. Deglaze it with wine and add 1 cup of the stock, only when all the alcohol gets evaporated. Continue to stir and cook, and add half a cup of stock when the rice starts to appear dry. Keep doing so until you achieve the desired level of tenderness and consistency. Put some seasoning and remove it from the heat source.
Place your preferred amount of risotto in a serving dish. Top it with a generous amount of the parmesan foam and put some crispy bacon on top of it. Serve instantly!
FINAL WORDS
There are endless ways to be creative with nitrous oxide whipped cream chargers inside your kitchen. Besides the ones described above, you can also bring appealing innovations to your favorite dishes, which is sure to impress your friends and family.
When buying whipped cream chargers in Dublin, Ireland, always buy from an established online retailer. Buying cream chargers in bulk online from a reputable seller not only saves you big bucks, but it also gives you peace of mind that your product is of superior quality, safe, and returnable.