Whip cream chargers are used to create whipped cream and its use in various dishes and beverages. For whipped cream generation nitrous oxide into high fat containing cream inside a closed cylinder. The cylinder is shaken for creating best results in interaction between the gas and the cylinder. However one has to be careful about the proper use of chargers because even the best whip cream chargers fail to generate desired results unless used with proper care.
Understanding the Necessity of Cream Chargers UK
Usually the cream chargers UK are used to generate whipped cream for food and beverages but another use is also to get high with its use. That is why the cream charger cylinders are also known by the slang name “nang” in the user’s circles. Chargers are small cylinders with one end capped and containing about 8 gm of nitrous oxide. Whipped creams are generated as a result of the interaction between the gas and the cream with higher fat contents. But again; the best results can only be generated by the proper use of the charger and user should learn the process.
How Cream Chargers UK Operates
End objective of the user of cream charger is to generate high quality whipped cream and at the same time extend the life span of the cream charger considerably. Towards this end, it is necessary for the user to understand certain basic steps that can ensure the achievement of both these objectives. It is important understanding that without proper use even the best whip cream chargers may not produce desired quality whipped creams and also develop leakage that can damage the device. It has to be understood that the cream chargers operate on pressure generated by gas on the cream inside the cylinder and it is essential for the safety of the machine and the user that it is handled properly.
Withstanding Pressure Inside the Charger
Normally the designer companies specify the limit of filling the cream chargers and it is essential for the user to conform to such specification. Chargers should not be filled with more than the stated capacity in filling cream or nitrous oxide. Adequate amount of empty space should be left in the cylinder so that the pressure of gas generated does not result in damage to the cylinder. Even the best whip cream chargers can develop cracks and leakages due to such pressure and the result will be running or flowing whipped creams without proper density.
Maintenance of Proper Fat Contents in Cream
Cream used in the cream chargers should high fat contents. ideal fat content in the cream used should be in the range of 28% to 35% or else the whipped cream generated may become running contents as it won’t be able to achieve the right density. It is therefore basic responsibility of the user to ensure that the cream used in the cream chargers UK have adequate fat contents.
A few other points to remember are that the charger is shaken to generate whipped cream. While inadequate shaking may result in the whipped cream running, too much shaking can turn it to solid state and in either case the desired taste won’t be generated. Last but not the least; proper cleaning of the device is essential as it can enhance the capabilities as well as the life span of even the best whip cream chargers considerably.
Author Info: Kathy Richy is an expert in the hospitality industry and has written several articles and blogs for readers on technical issues relating to use of appliances like cream chargers UK and how to choose best whipped cream chargers.
