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2
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4answers
1k views

Frothing Milk: Variations by Milk Type?

I froth my milk using the steam wand on my espresso machine. With a national-brand organic whole milk, I am able to get a perfect micro foam nearly 100% of the time. However, when I instead use a ...
5
votes
2answers
223 views

Turkish coffee foam

Hello Turkish coffee lovers, Could anyone tell me how I can have a lot of good coffee foam? When I boil it 3 times, all the foam is gone. I want to make a coffee similar to this:
1
vote
1answer
59 views

Foam in beef stock [duplicate]

I'm making the beef stock and after the stock has been brought to the boil, the recipe calls for skimming the foam. What is in the foam? Why it is bad and must be skimmed?
9
votes
3answers
13k views

How do I make a foam?

I'm making Lobster Sous Vide with Pain Perdu and Tomato Marmalade tonight. I wanted to serve it with a lobster bisque(y) foam. I was planning on mixing lobster broth, cream, and some of the butter ...
2
votes
1answer
1k views

Chocolate mousse - methods to have firm foamy mousse using white egg and cream

I am working on a multilayer chocolate mousse but is kind of hard for me as some recipe suggested me that I should use the white part of the egg and others suggest me to use double cream. I would ...
13
votes
4answers
8k views

What is the white foam that builds up when I make tea?

I microwave water in order to make tea. After it is microwaved and I drop the tea bag(green tea) into the water, thick white foam builds up on the top. What is it and should I worry about drinking ...
3
votes
1answer
427 views

How do I make a Leek foam from Agar or Egg Whites?

I have tried 4 times now and either the foam never truly stands up or there is too much agar and the thing starts to harden. I only have agar or egg whites. I don't have any lecithin powder. What I ...
6
votes
3answers
1k views

How to properly make maple foam?

So I got this great sounding recipe, but it only contains the ingredients, not the method. I am lucky that I don't have any problems putting it together by myself, there is only one thing I can't get ...
15
votes
3answers
5k views

Should I remove the foam when cooking chickpeas?

Whenever I boil chickpeas aka garbanzo beans, I usually scoop up and discard the foam that rises to the top of the pot. Is there any reason other than for aesthetics to remove the foam? As a ...
2
votes
2answers
2k views

When I make apple juice, what's in the foam on top?

I juiced my peeled apple seconds. What makes the foam on top? It seems to have good flavor, but this juice is going into the fermenter for apple cider when I collect enough (freezing until then) so ...
2
votes
1answer
455 views

Why was there not enough foam in my garlic foam with soy lecithin?

This was my first attempt at making a foam using soy lecithin. I used 3 garlic cloves, 2/3 cup water, 2/3 cup milk. Then i used an immersion blender. I got a bit of foam on top but there wasnt a lot ...
3
votes
4answers
7k views

Does tiramisu firm up in the fridge?

I am making my first tiramisu, using this recipe from Gourmet (with high ratings on Epicurious). My mascarpone mixture looks terribly soft to me. As per recipe, I foamed 4 yolks with 80 ml sherry (I ...
2
votes
1answer
1k views

Unsure why foam sauce doesn't hold

I experimented for with xanthan gum for the first time tonight. I made a sauce which was about half roasted peppers, half savory stuff (lamb stock, beef broth, balsamic vinegar and a bit of chili ...
2
votes
2answers
1k views

Why did my “goat cheese espuma” flop?

I recently got myself an iSi Creative Whip and have been having a lot of fun playing around with it. Tonight I tried one of iSi's recipes, which uses the following ingredients: 250 g goat cheese ...
2
votes
1answer
955 views

Making culinary foams for cocktails

I would like to make a foam using a cordial, lime juice and egg whites. SHould I add lecithin and what would the portions be? Also what would the effect be if I used 1 charge each of NO2 & CO2? ...
2
votes
2answers
148 views

Do I need sugar for zabaglione?

I want to make zabaglione and think that the taste could benefit if I sweeten it with honey instead of sugar. But I am not sure whether the sugar crystals have a physical effect on the fluffing up. ...
4
votes
2answers
960 views

How can I make a foam without an immersion blender?

I want to try some experiments with molecular gastronomy foams, but all the recipes I've seen involve using an immersion blender to create the foam. Can I use a whisk to make the foam? What about my ...