I don't have this recipe out on seriousketo.com yet. When I do something in the whipping siphon, it's hard to calculate serving size and number of servings. I can tell you that the entire recipe has 3-4g total carbs, around 1g net carbs, 5g fat and 1g protein -- that's for the whole batch. When I do put it out on the website, I'll put the link in the description above.
I've thought about having a certain cadence to my videos like that -- chaffles one day, whipping siphon one day, corn dog maker, kitchen science. But what videos come out are largely dictated by what ideas I spontaneously have and whether they turn out as good in reality as they are in my brain. One thing you can count on -- any time I introduce a gadget or method, you'll see me use it multiple times. 😀
@@SeriousKeto Thanks for the response! I very much appreciate how you post on what you are most exited about at the time and don't restrict yourself to a calendar ... Keep up the good work! :)
Avocados are amazing. Before keto I used to make a creamy avocado/mango mousse in my Magic Bullet. It felt like eating a cloud. I imagine your guac is at least a step up from that. 👍
OK little Pro Tip with the Whipping Siphon. Put your Nitrous Cartridge in the cap and turn the entire Siphon upside down before you screw on the top and release the gas into the product. This forces the gas through whatever is in the Siphon and cools it immediately. Oh do I ever relate to you with that 2013 video. Explosions were common for us at work. Especially when newer employees would go to wash and "Empty" Siphon without releasing the gas before screwing off the top! My own son forgot one day when in a hurry, and got Chocolate Whipped Cream all over the Kitchen counters, sink and ceiling! What a mess!! Thanks for the disclaimer too, about whether this was Guac or not. Guac flavored topping for sure. Diane Kennedy and I agree with your Mochete Method with many many chunks! Thanks
I lot of the more creative stuff I learned either from Modernist Cuisine or ChefSteps (which is run by a former member of the Modernist Cuisine staff).
Because of you I purchased this siphon. My 3 year old granddaughter and I have had so much fun with the whipped cream. Now that's the second thing she says when she comes to my house, whip cream! (first thing is always naming the cats and looking for them) Of course we squirt it into our mouths LOL Also did the hollandaise sauce for eggs benedict. It was pretty for a little while, good for presentation but it disintegrated quickly due to content of air. Will go back to my double boiler recipe for that but still fun. Can't wait to try the guac for the chili rellenos! Also infusing oils. So glad you did the videos for the siphon! Thanks so much. (laughed my butt off on the 2013 explosion. did the same thing with first time whipped cream. added erythritol, wrong! didn't mix so when I took off the top, even though it was slowly, it exploded with whipped cream all over the kitchen and me! Hilarious! next time liquid stevia haha) Enjoy your thoroughness on demos. Loving my corn dog maker and your recipe! Again granddaughter fun!
Out of curiosity, did you make your Hollandaise from scratch or from a packet? If from scratch, could you share your recipe? Maybe I can figure out why it broke down so quickly.
Never a packet, my son's a chef and he would absolutely choke me. I actually used my recipe from my 1972 Betty crocker cookbook. 3 egg yolks stick of butter pinch of salt, doubled it
At this very right moment, my siphon is in the refrigerator. In 30 minutes, I will grab it and see if I followed correctly your instructions. Thank you for the video, inspiring.
Guess why l got myself a whipping siphon 😂😂😂 l then l went on the whole molecular gastronomy chase and needed up gathering most of the crazy ingredients and utensils.... most of the recipes seem very easy to ketofy 😂 trying your trick today 😃
Thank you. I'm a huge fan of Rick Bayless (in fact, I got to meet him this summer). I'm sure I'll be doing some keto conversions of his recipes in the future. 🙂
I love this guy, Im from Mexico, and I dont have a Molcajete, I feel absolutely ashamed I have a fancy marble mortar. Im running to the Market tomorrow. 😂 Btw I top mine sometimes with chopped strawberries and pineapple. Or if you want some tangyness Blue Cheese. And instead of using chips I use thin porkrinds. And those chiles rellenos look amazing, thank you for elevating my food to a new sexy level. 😉
You should try green tomatoes once. I use green tomatoes to make my salsa verde! A lot of my family like it better than tomatillos! Spending a majority of my life in San Diego I enjoyed the tomatillos. When I needed to move back to Ohio I had so many green tomatoes I didn’t want to throw away so I experimented. Turned out really amazing!
Don't you need any eggwhite or jelly? I mean, I have seen that you don't need it as it looks actually really cool, but I was wondering did you try to add any eggwhite in it? If yes, did u get any different result? Thank you in advance
Amateur question here. I have made a guacamole cream in the past by mixing milk into the recipe and pulverizing it to liquid in a Vitamix. In your opinion, would that work as well or would it come out too runny? Was thinking that might save the step of running it through a strainer if you just kinda juiced everything.
Steve! Please rethink pitting your avocado while holding it. Look up Avacado Hand...it’s totally a thing. A bad thing. I would hate to see you with your hand out of service due to stitches. Love your personality and videos!! Thank you!!
It won’t go brown while in the whipped siphon because it’s filled with nitrogen rather than oxygen (so it doesn’t oxidize). You’ll still want to use it within a day or it will start to get liquidy.
Like I said in the intro, I prefer my guac chunky and made in a molcajete. But sometimes it's fun playing around and transforming a familiar taste into something unexpected.🙂
Great video, but not a fan (never have been) of avocados. They are such a bland tasting fruit/vegetable to begin with. Every now and then I'll buy a couple and see if they "wow" me like they seem to others. So far, still a no go of avocados! But I do enjoy watching your videos and do plan on buying one of those whipping siphons.
I don't have this recipe out on seriousketo.com yet. When I do something in the whipping siphon, it's hard to calculate serving size and number of servings. I can tell you that the entire recipe has 3-4g total carbs, around 1g net carbs, 5g fat and 1g protein -- that's for the whole batch. When I do put it out on the website, I'll put the link in the description above.
You never fail to amaze and impress - thank you for the cooking education!
Whipping Wednesdays?
Love what you do. you have gave me so much confidence in the kitchen since I began watching your videos!
I've thought about having a certain cadence to my videos like that -- chaffles one day, whipping siphon one day, corn dog maker, kitchen science. But what videos come out are largely dictated by what ideas I spontaneously have and whether they turn out as good in reality as they are in my brain.
One thing you can count on -- any time I introduce a gadget or method, you'll see me use it multiple times. 😀
@@SeriousKeto Thanks for the response! I very much appreciate how you post on what you are most exited about at the time and don't restrict yourself to a calendar ... Keep up the good work! :)
Again, you amazed us old folks. Great job. 2013 was too funny. The wife thought it was great you left out the cilantro, she would also.
I want to see a montage put to music for all his satisfied taste test expressions.
Avocados are amazing. Before keto I used to make a creamy avocado/mango mousse in my Magic Bullet. It felt like eating a cloud. I imagine your guac is at least a step up from that. 👍
What a lovely "poof!" (What our kids call the whipped cream in the can.)
You've got us all beat with the kitchen appliances! I'm impressed!
Straining the puree through a couple layers of cheesecloth works great and is WAY faster. Thanks for the great videos!
OMG you have the best kitchen gadgets ever~that lemon juicer!
Very helpful thank you. Wondering about the pros and cons of whipping siphon and you just showed me.
I always learn something new, you curse a lot more politely than i do :-)...I have a whipping siphon on the way, thanks for your teachings steve.
I just edit out the curse words to keep it "family friendly".
OK little Pro Tip with the Whipping Siphon. Put your Nitrous Cartridge in the cap and turn the entire Siphon upside down before you screw on the top and release the gas into the product. This forces the gas through whatever is in the Siphon and cools it immediately. Oh do I ever relate to you with that 2013 video. Explosions were common for us at work. Especially when newer employees would go to wash and "Empty" Siphon without releasing the gas before screwing off the top! My own son forgot one day when in a hurry, and got Chocolate Whipped Cream all over the Kitchen counters, sink and ceiling! What a mess!! Thanks for the disclaimer too, about whether this was Guac or not. Guac flavored topping for sure. Diane Kennedy and I agree with your Mochete Method with many many chunks! Thanks
Thanks for the tip.
My new kitchen gadget! And another reason to fetch limes off my tree in the backyard. Tfs
really informative AND entertaining video. Keep them coming I am learning so much.
Trying this tonight with my new siphon!
Sweet. It's also great for speed-infusing olive oil with things like herbs or garlic (pretty sure I have a video on that...).
Once again... great job.how do you come up with this stuff !???🤔😃 ill be looking forward to your cook book. in the future.....
I lot of the more creative stuff I learned either from Modernist Cuisine or ChefSteps (which is run by a former member of the Modernist Cuisine staff).
2013 = my life in 2019🤣🤣
Don't see myself making this in a syphon. But, your take on guacamole is neat. Always enjoy your content.
Yum, amazing yummy goodness. Now I really want the siphon
Because of you I purchased this siphon. My 3 year old granddaughter and I have had so much fun with the whipped cream. Now that's the second thing she says when she comes to my house, whip cream! (first thing is always naming the cats and looking for them) Of course we squirt it into our mouths LOL Also did the hollandaise sauce for eggs benedict. It was pretty for a little while, good for presentation but it disintegrated quickly due to content of air. Will go back to my double boiler recipe for that but still fun. Can't wait to try the guac for the chili rellenos! Also infusing oils. So glad you did the videos for the siphon! Thanks so much. (laughed my butt off on the 2013 explosion. did the same thing with first time whipped cream. added erythritol, wrong! didn't mix so when I took off the top, even though it was slowly, it exploded with whipped cream all over the kitchen and me! Hilarious! next time liquid stevia haha) Enjoy your thoroughness on demos. Loving my corn dog maker and your recipe! Again granddaughter fun!
Barbara Ellis I loved reading that. Thanks for sharing. 😀
Out of curiosity, did you make your Hollandaise from scratch or from a packet? If from scratch, could you share your recipe? Maybe I can figure out why it broke down so quickly.
Never a packet, my son's a chef and he would absolutely choke me. I actually used my recipe from my 1972 Betty crocker cookbook. 3 egg yolks stick of butter pinch of salt, doubled it
Oops tbsp of lemon juice and dash of cayenne
@@barbaraeulayne Did you use one NOS cartridge or two?
At this very right moment, my siphon is in the refrigerator. In 30 minutes, I will grab it and see if I followed correctly your instructions. Thank you for the video, inspiring.
My main tip is to squeeze the trigger gently. 😉
Awesome idea! How long does it maintain its airiness if kept refrigerated?
Guess why l got myself a whipping siphon 😂😂😂 l then l went on the whole molecular gastronomy chase and needed up gathering most of the crazy ingredients and utensils.... most of the recipes seem very easy to ketofy 😂 trying your trick today 😃
I do NOT have the patience for this.... But it looks delish
you are pretty good with your mexican recipes
Thank you. I'm a huge fan of Rick Bayless (in fact, I got to meet him this summer). I'm sure I'll be doing some keto conversions of his recipes in the future. 🙂
I love this guy, Im from Mexico, and I dont have a Molcajete, I feel absolutely ashamed I have a fancy marble mortar. Im running to the Market tomorrow. 😂
Btw I top mine sometimes with chopped strawberries and pineapple. Or if you want some tangyness Blue Cheese.
And instead of using chips I use thin porkrinds. And those chiles rellenos look amazing, thank you for elevating my food to a new sexy level. 😉
🤣🤣🤣
Lol of course you own one of those, Steve! 😄
You should try green tomatoes once. I use green tomatoes to make my salsa verde! A lot of my family like it better than tomatillos! Spending a majority of my life in San Diego I enjoyed the tomatillos. When I needed to move back to Ohio I had so many green tomatoes I didn’t want to throw away so I experimented. Turned out really amazing!
Generally we pickle and jar our green tomatoes at the end of the season (which comes far to soon in Wisconsin). Thanks for the comment!
The guacamole game has officially been changed
Amazing Video.
RIP corn chip in the flashback !
I'm not sure we ever found that tortilla chip 😄
Check under the Fridge.
@@pbpb253 More likely that it's stuck to the ceiling.
Love that lemon/lime juicer. Link please 🤗
amzn.to/2NN4tX6
Don't you need any eggwhite or jelly?
I mean, I have seen that you don't need it as it looks actually really cool, but I was wondering did you try to add any eggwhite in it? If yes, did u get any different result? Thank you in advance
This is how I make it every time I make it.
Would this work with tomato’s added or would it be too thick?
You can’t have any chunks
Amateur question here. I have made a guacamole cream in the past by mixing milk into the recipe and pulverizing it to liquid in a Vitamix. In your opinion, would that work as well or would it come out too runny? Was thinking that might save the step of running it through a strainer if you just kinda juiced everything.
If using a whipping siphon, I think that might work out.
Are the siphon cartridges recyclable r refillable? Because otherwise it seems awfully wasteful.
I'm not this ambitious in the kitchen!! lol
Steve! Please rethink pitting your avocado while holding it. Look up Avacado Hand...it’s totally a thing. A bad thing. I would hate to see you with your hand out of service due to stitches. Love your personality and videos!! Thank you!!
Thanks for looking out for me. 😉
Serious Keto you’re so welcome! 🥑 🔪 😬
Does this keep guac. From turning brown?
It won’t go brown while in the whipped siphon because it’s filled with nitrogen rather than oxygen (so it doesn’t oxidize). You’ll still want to use it within a day or it will start to get liquidy.
No chance I'm ever going to do this (I live in San Antonio, I'd be hanged), but it looks delightful.
Like I said in the intro, I prefer my guac chunky and made in a molcajete. But sometimes it's fun playing around and transforming a familiar taste into something unexpected.🙂
Interesting video. And 😂 2013!!!!!
The man with the golden voice inspires yet again! Your recipes make it so easy to ‘keep keto”. 😉
Great video, but not a fan (never have been) of avocados. They are such a bland tasting fruit/vegetable to begin with. Every now and then I'll buy a couple and see if they "wow" me like they seem to others. So far, still a no go of avocados! But I do enjoy watching your videos and do plan on buying one of those whipping siphons.
I think I'd like it on a delicate omelet.
Yum!
The lost Adrià brother?
I suspect a lot of people won't get that reference. But I do and it made me very happy. 🙂
😍
🤣🤣🤣🤣🤣 that was funny sorry!!
WARNING !!!! dangerous content !!!! never use a siphon with the gas cartridge! always remove it before shaking!
This looks like fun but it’s WAAAAY too much work and too many dirty dishes for me! (Food voyeur here)