Fanny at Le Sanctuaire introduced me to glycerin monostearate. It is the fat emulsifier which allows us to thicken fats (like chorizo oil) and emulsify liquids (non-fats) into the oil. Following the inspiration from the team in the modernist cuisine kitchen (they have been working on dairy-less creams with a technique I am sure will be published in their upcoming book ) we created an on the fly whipped chorizo cream. Looking at cream as roughly 33% fat we used that as our model. A bit (1%) of GMS incorporated into the chorizo oil enabled us to incorporate 66% liquid. Once the ingredients were brought together we poured them into an isi canister and added a few nitrous charges. The results were whipped chorizo cream. The cream was tasty, held its peaks and bubbles and tasted of chorizo. Do we need whipped chorizo cream? We are still undecided on that part. We need to do a ton of refining and editing, but these results were promising and we are equally excited to see what we may do with GMS.