Way2Foxy t1_jdk4ia9 wrote
Reply to comment by Offgridiot in ELI5: Why does cream on a coffee at cafe's stay firm for far longer than the home alternative that comes out of this foaming pressurized canisters? by Marineray
The "crap in a can" is cream. The propellant is nitrous oxide, which is inert and tastes slightly sweet.
Additionally a lot of restaurants/cafes will just use a refillable version of the "crap in a can", which uses individual nitrous oxide chargers that you can swap out.
Get off your high horse.
Offgridiot t1_jdk69ru wrote
It’s only a miniature horse. My feet are touching the ground.
There is no comparison between the two. Apples and dog farts. The refillable versions are refilled with actual whipped cream, that the business whips themselves. I’m surprised that the propellant is nitrous oxide. Isn’t that what they use as booster fuel in race cars? Seems volatile but what do I know?…oh…I know what I know….store-bought, canned whipped cream is vastly inferior to the original. That’s just scientific fact😜
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