First week on the job chef asked me if I’d ever used one of these and told him yes but never for cooking.
brewsky671
Ice cold fatties all day long
chychy94
Huh, that’s the most isi canisters I have ever seen in one kitchen.
oatseyhall
Bop it whip it twist it
blueturtle00
What’s the method here? Make a normal hollandaise then charge it?
YourAverageGod
How are you guys not doing a pre-shift synchronized whip rip
wickednweird87
I can appreciate a sous vide then ISI charged hollandaise, but holy hell does that seem not really worth all the cost effort and cleanup for that quantity. A well made hollandaise sauce with enough air whipped into it will hold just fine for one service safely, and still be a quality product.
MalleablePane
Like most kitchens, they had them locked up until Sunday brunch. The look on the dishie when he sees chef walk thru with those guys 🤨
34 Comments
I can smell it
Holly Hwhip?
First week on the job chef asked me if I’d ever used one of these and told him yes but never for cooking.
Ice cold fatties all day long
Huh, that’s the most isi canisters I have ever seen in one kitchen.
Bop it whip it twist it
What’s the method here? Make a normal hollandaise then charge it?
How are you guys not doing a pre-shift synchronized whip rip
I can appreciate a sous vide then ISI charged hollandaise, but holy hell does that seem not really worth all the cost effort and cleanup for that quantity. A well made hollandaise sauce with enough air whipped into it will hold just fine for one service safely, and still be a quality product.
Like most kitchens, they had them locked up until Sunday brunch. The look on the dishie when he sees chef walk thru with those guys 🤨
3 for $20, no deals!
[OP during service](https://youtu.be/vUi0wNPZomQ?si=1gRjtprfWY0UhdIe)
Bro that’s an insane amount of ISI canisters
My chef told me it was a stupid idea to hold them in those.
How many covers and that’s like $4500 worth of siphons and you must go through a full box of charged
I’ve had to make 6 liters of yolks, worth of hollandaise. I can’t see how this is better?
Thanks for reminding me, I need to order a thermo whip.
Hopefully held at 140F plus. Please revisit your ServSafe…
Wow – lots of money in those canisters.
Whip it party at your place. Let’s pull up chefs haha
Your dishy hates you
Can I ask for the recipe that goes into the cannister?
I’ve never seen that many siphons before.
Most I’ve ever worked with was 3. Two for desert/pastry applications and 1 for savory applications
Man all I would hear is “whoop whoop whoop whoop whoop” all day as I laid in the corner of dry storage zoning.
It looks like the disco biscuits are playing your kitchen
wow, that’s a lot of hollandaise
Yes, I will have one container and a straw, please.
That’s like $3800 of ISI thermowhip canisters insane!!!!
How many eggs benny does it take to pay off all those isi’s lmfao
No words can express how insane this looks to an old school cook
Do you do breakfasts only? Those things are so damn expensive wtf?!
Yo that’s an army of isi. Holy shit.
2 siphons, hire a 15 y/o part timer to fill them as needed. Only job, HwHip boy!
I am in the presence of a god.