The foam tag has no wiki summary.
14
votes
3answers
3k 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 ...
8
votes
2answers
9k 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 ...
6
votes
4answers
3k 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 ...
6
votes
3answers
519 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 ...
4
votes
2answers
736 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 ...
3
votes
4answers
3k 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
687 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
110 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. ...
2
votes
1answer
179 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 ...
2
votes
1answer
919 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
857 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
303 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 ...
2
votes
3answers
691 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 ...
2
votes
2answers
1k 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 ...
1
vote
1answer
260 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 ...
