Culinary Siphon

A culinary siphon is a sealed canister in which, with the help of compressed gas from small cartridges, whipped cream, light foam-mousses, and carbonated drinks are created. It is one of the key tools of both classical and molecular cuisine.

The principle of the work depends on the gas. For whipped cream and foams (espuma) a cartridge of nitrous oxide (N₂O) is loaded into the siphon: the gas under pressure dissolves in the liquid, and when the mass is released through the nozzle it instantly expands, saturating it with millions of bubbles and turning it into a weightless, stable foam. Into the siphon one loads not only cream but also aromatic purées, stocks, sauces, and custards — from a minimal amount of product a striking light texture with a clean flavour arises. For carbonating liquids (making one's own soda, fizzy cocktails, or even carbonated fruit) cartridges of carbon dioxide (CO₂) are used. The siphon lets the cook play with textures, present familiar flavours in an unexpected airy form, and add refined lightness to dishes. It is an elegant and powerful means of modern gastronomy.