[overlordofpastry]

I am having trouble finding any technical information on the uses of Versawhip. I tried whipping Frank's Hot Sauce with some versawhip and nothing happened. I am assuming it was a result of the acids from the vinegar in the hot sauce. I have seen recipes where balsamic vinegar is used but it is in the form of a reduction where the sugars would be concentrated, as well I have seen it done with a caramel and maple syrup. Does anybody know of any restrictions with this product, and is a certain sugar content necessary to help incorporate the air into the liquid/reduction?

mike.

[Habeas Brulee]

I am having trouble finding any technical information on the uses of Versawhip. I tried whipping Frank's Hot Sauce with some versawhip and nothing happened. I am assuming it was a result of the acids from the vinegar in the hot sauce. I have seen recipes where balsamic vinegar is used but it is in the form of a reduction where the sugars would be concentrated, as well I have seen it done with a caramel and maple syrup. Does anybody know of any restrictions with this product, and is a certain sugar content necessary to help incorporate the air into the liquid/reduction?

mike.

Too much acid, alcohol (i have heard), or sugar, or any amount of fat, will make versawhip not whip. But there's nothing in Frank's that I can see that would cause a problem. My formula (from Ideas in Food) is 1.25% Versawhip, 0.25% Xanthan gum. They sheer them into the base before beating, but I usually don't bother. If you're having a hard time getting it to work, try that. It can take a few minutes to get a good foam going.

If you can't make it work with Versawhip, try Methocel SGA150 or A7C (and maybe others). Adria has a long process he uses with heating, cooling, and re-warming, but I have had just fine results without any of that. I was very impressed with the texture when I followed his full recipe, tho.

[dave beran]

we have been playing with versa whip a bit. basically anything with fat will not whip. also, things seem to whip better cool rather than hot. it seems to work well at anywhere from 1% to 7%. increasing versawhip increases the density of the foam. as you add sugar it goes from a dense foam to cool-whip.. it will take tons and tons of sugar. we are currently whipping maple syrup. we were whipping honey with better results.

[ideasinfood]

a bit of xanthan gum helps the cause

[overlordofpastry]

Just out of curiosity, what other liquids has anyone tried that are able to be used with versawhip? As far as the Frank's Hot Sauce, I am assuming that if I made a reduction concentrating it with some sugar I should be able to whip it up with the versawhip if the reduction is cold. And technically speaking, I should be able to whip up a simple syrup, or liquid sugar such as molasses into a foam with the versawhip, along with the addition of the xantham gum, right? Could I take carrot juice or beet juice which is high in sugar and use that with the versawhip?

[maria morris]

Methocel SGA16 works wonders for me, though it does need a bit of stabilising...

[markmebus]

i've found that it works well with any juice. i didn't have to add sugar at all. i did add xanthan gum as others have said. but honestly i juiced fennel and made fennel whip, no added sugar. i've heard it can work with any tean or other fat free liquid. i only just began playing with the stuff though, so i don't really know.

[michaeltheonion]

Has anyone tried to do this with Maple syrup. Is there a recipe that works well for this? I tired it as well with about %1 xanthan gum and %1.5 Versa Whip but all I has was an expensive snot like substance.

[dave beran]

Has anyone tried to do this with Maple syrup. Is there a recipe that works well for this? I tired it as well with about %1 xanthan gum and %1.5 Versa Whip but all I has was an expensive snot like substance.

we are currently whipping blis maple syrup on the menu. at this point i have yet to add/experiment with xanthan and versa synergies. we simply whip blis and versa at 7%. ie 100g maple to 7g versa. try that. might have to bulk up the maple with a little glucose to add more body if it is not thick enough. comes out like cool whip for us. whips for about 15 min. holds throughout a night though takes a good rewhip by hand with each use.

[sethrotull76]

My experience with versawhip is that your base needs to be downright viscous and snotty to achieve the best texture when whipped. I've always used a synthesis of xantham and guar to thicken the base, and VW at about 1%. I have always also heated the base to 180 f, because that was the orginal info on handling I was given. This works extremely well with any citrus juice (which makes me thinks its odd that VW supposedly reacts poorly to acid). Also I have better results whipping with a hand blender than a stand mixer. To order, I put about 1/2" of the base in a pint container and hand blend on high until the container is full (lifting and "fluffing" with the blender as the level rises).

Here is my favorite recipe, which is redolent with mistakes, but works awesome regardless.

500 g water
400 g lemon juice
100 g yuzu juice
1/2 vanilla bean

120 g sugar
10 g VW 600k
2 g xantham
2 g guar

Cook the liquids and vanilla to 160 f.
Combine the sugar and gums, whisk into the hot liquid.
Continue whisking until 180 f.
Strain and chill.

The base should look hideous at this point, but the foam will be huge, creamy and stable. Also works relatively well in an iSi.

[jkirk]

Just out of curiosity, what other liquids has anyone tried that are able to be used with versawhip? As far as the Frank's Hot Sauce, I am assuming that if I made a reduction concentrating it with some sugar I should be able to whip it up with the versawhip if the reduction is cold. And technically speaking, I should be able to whip up a simple syrup, or liquid sugar such as molasses into a foam with the versawhip, along with the addition of the xantham gum, right? Could I take carrot juice or beet juice which is high in sugar and use that with the versawhip?

[jkirk]

Just out of curiosity, what other liquids has anyone tried that are able to be used with versawhip? As far as the Frank's Hot Sauce, I am assuming that if I made a reduction concentrating it with some sugar I should be able to whip it up with the versawhip if the reduction is cold. And technically speaking, I should be able to whip up a simple syrup, or liquid sugar such as molasses into a foam with the versawhip, along with the addition of the xantham gum, right? Could I take carrot juice or beet juice which is high in sugar and use that with the versawhip?

I used it with cold tomato water the other day at 7%. It made a great, stable foam in a stand mixer with a whip attachment and no Xanthan Gum. The tomato water was not heated prior. I will try heating to 180 F, chilling and adding a little xanthan and check out the difference.

[evan brady]

we are currently whipping blis maple syrup on the menu. at this point i have yet to add/experiment with xanthan and versa synergies. we simply whip blis and versa at 7%. ie 100g maple to 7g versa. try that. might have to bulk up the maple with a little glucose to add more body if it is not thick enough. comes out like cool whip for us. whips for about 15 min. holds throughout a night though takes a good rewhip by hand with each use.

This was dead on. I agree that it needs to be bulked with another sweetener. I am experimenting tomorrow with high fructose corn syrup. I have noticed that it is sweet, but not sweet enough to really hit home with the maple flavor.

[dave beran]

This was dead on. I agree that it needs to be bulked with another sweetener. I am experimenting tomorrow with high fructose corn syrup. I have noticed that it is sweet, but not sweet enough to really hit home with the maple flavor.

the glucose wasn't added for sweetness. the point of the glucose was to add viscosity without adding sweetness. the sugar would distort and remove the flavor from the blis. masks the bourbon flavor.