Timeline for How do I make a foam?
Current License: CC BY-SA 2.5
15 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Jan 14, 2011 at 18:00 | comment | added | Aaronut | @yossarian: Oh, those guys. That was the same site where I watched the video on the mozzarella balloons that failed so miserably the other day. :P | |
| Jan 14, 2011 at 17:29 | comment | added | yossarian | Well, this was the video. 5min.com/Video/Lab-Coat-Cooking-Wasabi-Foam-78844208 | |
| Jan 14, 2011 at 17:15 | comment | added | Aaronut | @yossarian: Well, I'm not sure which video you were watching; it's certainly conceivable that under certain circumstances cold would be best, but even just think of lathering up a soap - it's easier with warm water, isn't it? Same principle. | |
| Jan 14, 2011 at 16:59 | comment | added | yossarian | Hmmmm. Maybe the intrawebs were mistaken! Gasp! | |
| Jan 14, 2011 at 16:58 | comment | added | Aaronut | @yossarian: That's news to me. Hollandaise sauce basically takes advantage of the natural lecithin in egg yolks, and it emulsifies when warm. Grant Achatz agrees that you get better aeration from a warm (not hot) liquid. If it was hot then that might have caused problems, but otherwise I think the fat-protein ratio is a more likely explanation (as well as possibly the fact that stand blenders don't have emulsifying blades and hence aren't that great at this). | |
| Jan 14, 2011 at 16:46 | vote | accept | yossarian | ||
| Jan 14, 2011 at 16:37 | comment | added | yossarian | So watching a video about wasabi foam, they specifically said that lecithin only works on cold liquids. It will not stabilize a warm / hot liquid. So that looks like it may have been a primary issue. | |
| Nov 23, 2010 at 20:02 | comment | added | yossarian | Thanks, @Aaronut. I'll definitely have another go soon. And I'll learn from my errors (for a while....then I'll make silly mistakes again). Given that this was the only error in a 5 courses, it ended up being ok. | |
| Nov 23, 2010 at 19:18 | comment | added | Aaronut | Haha @yossarian, always a good idea to keep it simple on the first try! I'd still suggest trying some of his suggestions if you run into trouble next time. | |
| Nov 23, 2010 at 19:02 | comment | added | yossarian | I didn't do that, but you should see what a vita-mix does to small amounts of liquid i think there's plenty of air being introduced. Based on your answer, I think the cream and butter may have been much more of a problem. I'll have to try an actual recipe next time rather than getting over confident and shooting from the hip on a first try at a new technique. | |
| Nov 23, 2010 at 17:16 | comment | added | Aaronut | Interesting, @yossarian: Did you also follow Michael's suggestions on how to incorporate more air? That could be part of the problem too. | |
| Nov 23, 2010 at 16:27 | comment | added | yossarian | +1. Good answer. A previous question suggested that the vita-mix would work fine. It's definitely not a normal blender, and water with a little soap in it will turn to 100% foam quickly. But it didn't seem to work here. The fat content and thickness may well have been the issue. | |
| Nov 23, 2010 at 0:33 | history | edited | Aaronut | CC BY-SA 2.5 |
added 537 characters in body
|
| Nov 22, 2010 at 16:59 | comment | added | BaffledCook | Impressive answer! | |
| Nov 22, 2010 at 16:46 | history | answered | Aaronut | CC BY-SA 2.5 |