The ISI whippers together with the spur of the creativity of Ferran Adrià and its team at the recently closed El Bulli, started the "espumas" revolution in 1998.
This technique, like anything in life, has its followers and detractors, but it is unanimously recognized that it meant a turning point in gastronomy and in the subsequent development of future techniques and appliances.
It’s the great current revolution: the incorporation of industrial techniques into the kitchen and the collaboration between scientists and chefs.
The first iSi whippers were created from a conventional cream whipper modified to supply new applications.
The first appliances were sold. Pacojet in 1999, frozen food processor and emulsifier. Roner’s first units started the concept of sous-vide in 2000.
The ICC product catalog grows, new applications are born for whippers iSi and Gastrovac sees the light. The sous-vide revolution is patented in more than 160 countries and is jointly developed by the Polytechnic University of Valencia and the chefs Javier Andrés (Restaurante la Sucursal, Valencia) and Sergio Torres (Restaurant Rodat, Jávea).
The first Basic Spherification Kit is put on sale. The Spherification is a spectacular culinary technique that we put into practice at elBulli in 2003 and allows to elaborate recipes that weren’t imagined before. It is the controlled gelation of a liquid that, submerged in a bath forms spheres.
And we started this 2017 with the Roner Clip, an immersion thermostat with a clip that allows it to fit in any container or pot.
"The siphon has a privileged place in any restaurant that boasts. It is the king of "espumas" (go to Google and type espumas-siphon and check the universe of recipes, videos and comments that multiply)"
“Spain has lived through a whole culinary revolution in the last ten years. This phenomenon has already spread all over
the world and there are many chefs in different countries whose eyes are turned to the creative whirlwind blowing
from our land”.
“Creative passion. From the legendary ISI siphon to the latest Fever-Tree Tonic Water, a small British brand that is revolutionising bars and kitchens with a strange but pleasant twist that gives back to us, from modern times, the most natural and exquisite of the old soft drink created in India in the 19th century. Gin tonics of the future will never be the same again”.
“We are not thinking about the decade that is about to end, but in the next 2008-2018. What devices, contraptions and
mechanisms will help to create the gastronomic thinking of the future? ICC has taken on the challenge of answering this question. And as for us, we must study their answer”.
Products developed in collaboration with chefs such as Joan Roca, Torres brothers, Javier Andrés, Ángel León and prestigious entities of the UPV in Valencia, among others.
Products for the preparation of hot or cold foams, sauces, biscuits or cocktails. Precision Tools, Accessories and Consumables. .
Products for the preparation of grilled, smoked and barbecued dishes together with the "showcooking low 0" complements necessary for the good use of liquid nitrogen in the kitchen.
How to use ISI siphons and learn the versatility of foams in the gastronomy. Obulato sheets for the preparation of crisps, caramels or liquid ravioli; among other utilities.