Types of a siphons for cocktail making: soda vs foam
Soda Siphon: Carbonation and More
Sanz Cocktails·
Differences between FOAM Siphon and SODA Siphon. These are two types of siphons that are commonly used in cooking and cocktail making to create drinks, dishes and desserts with gas. Although both have a similar mechanism, there are differences between them and they are used in different situations.
⚪️ FOAM SIPHON:
◽It creates light and airy foam
◽It uses nitrous oxide gas cartridges (N2O) to create foam
◽It is normally smaller than the soda siphon, as it is used to create small quantities of foam
◽It normally has a narrower and finer nozzle in order to create precise and decorative foam
◽It is mainly used in pastry making and haute cuisine to create desserts and creative dishes
SODA SIPHON:
◽It carbonates liquids and creates drinks with gas
◽It uses carbon dioxide cartridges (CO2) to carbonate liquids.
◽It is larger than the foam siphon as it is used to produce great quantities of drinks
◽It has a wide nozzle in order to dispense carbonated liquids quickly and efficiently
◽It is used in cocktail making and to prepare carbonated drinks such as soft drinks, tonic water and beer
◽As an extra creative note, it has been used in photography to create smoke and mist effects
Do you want to contribute any more differences?
BE CAREFUL!
It is important to bear in mind that foam and soda siphons can be dangerous if they are not used correctly. They can explode and cause serious injury. It is important to follow the manufacturer’s instructions and use siphons safely
Sanz Cocktails promotes creativity and bartender training!
Presentation of our Purefruit for cocktail making, gastronomy and hospitality press in general We tasted and mixed them and tested their complete versatility with the assistance of Luis Inchaurraga An event carried out with a small group with a large influence on the world of communication in the hospitality sector at which we were able to enjoy the complete range of Sanz […]
The paths of life sometimes create a synergy in life in a magic and substantial way. Hence our luck to cross paths with Jesús Giménez [@frangotiki ], a top bartender residing in Lima, Peru and a devotee of Tiki cocktail making. He has history, charisma, power and a voice within the world of cocktail making. […]
How to make layered cocktails: In the next chapter of the #SanzCocktailsSeries we are going to show you, alongside Luis Inchaurraga how to make layered cocktails along with 3 very different cocktails where you can apply 3 different ways of serving the ingredients in layers. Really visual and delicious! This cocktails are formed by ingredients served in layers. FORMULA: Serve these kinds […]
Cookies
Our website uses cookies. By using our website and agreeing to this policy, you consent to our use of cookies in accordance with the terms of this policy. If you do not consent to the use of these cookies please disable them following the instructions in this Cookie Notice so that cookies from this website cannot be placed on your device.
Cookie policy
Elige qué tipo de cookies aceptar. Tu elección será guardada durante un año.
Cookie policy
Necesarias Las cookies necesarias son absolutamente necesarias para el funcionamiento de la web, aunque su origen sea de terceros. En esta categoría solo se incluyen las cookies que aseguran funcionalidades básicas y de seguridad de la web. Estas cookies no almacenan ningún tipo de dato personal.