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avoiding a clogged siphon


Cookware 3

avoiding a clogged siphon

drdawn | Feb 3, 2013 12:54 PM

On something of an impulse buy, I got a .5l isi cream siphon. I now see that the directions warn not to use it for anything else but cream, which takes all the fun out of it. I am guessing that is marketing for the more expensive version/ butt covering for lawsuit prevention. I also want to believe this because it's too late to return it, and I want to experiment with it.

The cooking for geeks book suggests that as long as you strain your food through a strainer of 500 microns or less, you're not likely to clog the siphon (though they don't specify any differences between what i've got and the "professional grade" one.)

My questions are:
a) how do I determine what strainers are 500 microns or less? I have some possible candidates in my kitchen (tea strainers, cheesecloths, ordinary fabric, etc.), and might be willing to buy something, but most strainers aren't sold indicating the exact size of the mesh. I did see something called a "superbag", but 30 bucks for what looks to be a plastic bag seems just silly.

b) given that I've got the smaller, cheaper siphon, is 500 microns really okay or should I be even more conservative just in case? I've not used the thing yet, and I am intimidated by the possibility of something getting pressurized and stuck. We all know what comes next after "stuck" :).

Thanks for your help,


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