Learning Center
Are you interested in opening a new restaurant or starting up a new coffee shop? Find answers, tips and advice on your projects.
Do you need help finding the right restaurant equipment & supplies? Let us help you find the right refrigerator, ice machine or any other kitchen equipment and supplies to meet your needs.
Tune in for our next KaTom adventure: from travels to office happenings and everything in-between.
Do you need ideas on what to cook tonight? Come join our chef enthused to make & review some of the delicious meals they have shared with us.
Thanks to all your support, we have accomplished many things since 1987. Frequently read this section to learn more about the things we are doing.
And you thought restaurant equipment and supplies were boring? Think again, even a commercial refrigerator can get a face lift these days!
Gourmet Whip Recipes
Citrus Foam
shown with citrus salad and grated chocolate
1/1/2 cups Orange juice
2 tablespoons Sugar
1 1/2 cups Heavy cream
1/2 piece Lemon
1 1/2 sheets Gelatin
Combine orange juice and sugar and reduce over medium heat by half. Add the juice of half a lemon. Bloom gelatin in cold water until soft, about 5 minutes, then squeeze gently to remove excess water and add to warm juice reduction. Add juice to heavy cream and strain through a chinois. Fill pint-size iSi Gourmet Whip canister. Secure the top and charge with one or two iSi N2O cream chargers. Shake and refrigerate for 2-4 hours before using.
Yield: 2 cups. For the quart-size iSi Gourmet Whip, simply double the recipe.
Fois Gras Foam
shown with marinated figs
1/2 cup Heavy cream
3/4 cup Half & half
1/2 pound Foie gras
1 sheet Gelatin
To taste Salt and white pepper
Bring the heavy cream and half & half to a simmer. Add chopped foie gras and simmer gently for 2 minutes. Blend the mixture until smooth. Bloom gelatin in cold water until soft, about 5 minutes, then squeeze gently to remove excess water and add to the cream mixture. Season with salt and white pepper and strain through a chinois. Chill to room temperature and fill pint-size iSi Gourmet Whip canister. Secure the top and charge with one or two iSi N2O cream chargers. Shake and refrigerate for 2-4 hours before using.
Yield: 12 ounces. For the quart-size iSi Gourmet Whip, simply double the recipe.
Saffron Foam
shown with mosaic of seafood
1 1/2 cups Heavy cream
1/2 cup Half & half
2 teaspoons Saffron threads
6 ounces white wine
2 sheets Gelatin
To taste Salt and white Pepper
Combine the white wine and saffron in a small sauce pot and simmer over medium heat until liquid is reduced to 2 ounces. Add the heavy cram and half & half and gently bring to a simmer. Meanwhile, bloom gelatin n cold water until soft, about 5 minutes, then squeeze gently to remove excess water and add to the cream mixture. Season with salt and white pepper and strain through a chinois. Chill to room temperature and fill pint-size iSi Gourmet Whip canister. Secure the top and charge with one or two iSi N2O cream chargers. Shake and refrigerate for 2-4 hours before using.
Yield: 2 cups. For the quart-size iSi Gourmet Whip, simply double the recipe.
Chive Foam
shown with fingerling potato
3/4 pound Fresh chives
1 1/2 cups Heavy cream
4 sheets Gelatin
To taste Salt and white pepper
Yield: 2 1/2 cups. For the quart-size iSi Gourmet Whip, simply double the recipe.
