If you're in the catering industry, you may be familiar with nitrous oxide, also known as laughing gas. It's a gas that is commonly used to make whipped cream, but it can also be used in other culinary applications.
Here are some tips to help you use nitrous oxide in your catering business:
Use the right equipment: To make whipped cream using nitrous oxide, you will need a whipped cream dispenser. This is a device that mixes nitrous oxide and cream together. Make sure you have the correct equipment and that it is in good working order.
Follow safety guidelines: When using nitrous oxide, it's important to follow all safety guidelines. This includes using the correct equipment and only purchasing nitrous oxide from reputable suppliers. Also, make sure you have proper ventilation and follow the manufacturer's instructions.
Experiment with different consistencies: Whipped cream dispensers can be adjusted to create different consistencies of whipped cream, such as extra light, light, and heavy cream. Experiment with different settings to find the consistency that works best for your dishes. The more you use N2O, the more comfortable you will become with it, and the better you will be able to predict the results. Don't be afraid to experiment and practice to find the best methods and techniques for your needs.
Use nitrous oxide to infuse flavours: Nitrous oxide can be used to infuse flavours into liquids, create foams, and to make mousses and other desserts. This can add a unique twist to your dishes and make them stand out.
Use the correct amount of N2O: Using too much or too little N2O can affect the final product. It is important to use the correct amount of N2O as directed by the manufacturer to achieve the best results.
Store nitrous oxide properly: Nitrous oxide should be stored in a cool, dry place, away from heat sources and direct sunlight. It should also be kept out of reach of children and should be handled with care to ensure the best results.
Nitrous oxide can be used to infuse flavours into liquids, create foams, and to make mousses and other desserts.