Questions tagged [foam]

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What causes tea to foam?

Sometimes my tea has some foam on top. Is the "white" foam caused by denatured proteins in the tea leaves when heated? And is there a method that I can always get this white foam, because ...
redflagrun's user avatar
5 votes
0 answers
222 views

What happens to the cream and egg white in a Ramos Gin Fizz?

A Ramos Gin Fizz uses both egg white and heavy cream in order to form an extraordinarily stable and dense head on the drink. When egg white is whipped, it forms a foam through protein networking. When ...
Jakob Lovern's user avatar
1 vote
0 answers
80 views

Making a foam and dissolving it

I saw a TV show where a dish was served covered with a foam and subsequently a sauce was poured over the foam, which dissolved to reveal the dish under the foam. I have tried dissolving regular ...
AndBB's user avatar
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0 votes
1 answer
321 views

White cloud of foam while fermenting tepache

I have lately tried to ferment tepache, for the firs time. The first stage went well, after three days there were white bubbles, it tasted less sugary and a bit yeasty. When I bottled it for the ...
Sam's user avatar
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3 votes
1 answer
130 views

Non-fat way of preventing legumes from frothing during canning

I have been adding fat to each jar of canned legumes to prevent frothing during processing (pressure canning). The fat looks unappetizing in the final product, especially if the beans are used cold ...
Bookaholic's user avatar
5 votes
1 answer
687 views

Why does beating egg whites with cold water increase the volume of incorporated air

From Wikipedia, beating an egg white after adding a small amount of cold water considerably increases the amount of foam produced. Why? What is changed by adding cold water?
user256872's user avatar
5 votes
1 answer
463 views

What is the right kind of syphon to use for fish batter?

[See below re possible dup] I've seen recipes for fish and chips call for the use of a CO2 syphon for the batter (looking at you, Heston!). So I'm looking to buy a syphon (I don't have one yet). I ...
RFlack's user avatar
  • 439
2 votes
1 answer
2k views

Sugar syrup with orange juice foams excessively

Today I made an orange chiffon cake with buttercream frosting. I used Rose Levi Beranbaum's Classical buttercream recipe, in which 100 g of sugar and 90 g of water are cooked to a softball-stage syrup ...
rumtscho's user avatar
  • 136k
6 votes
7 answers
21k views

Jello and Evaporated Milk Dessert

In the 50s, my mother used to whip Jello and Evaporated milk together, pour it into single serve bowls and refrigerate. The result was a creamy foam that separated into two layers, forming a lighter ...
Michele Otey's user avatar
12 votes
6 answers
3k views

How to make cappuccino coffee at home without a machine

I do not have any form of a coffee machine. The closest is a kettle… I have tried to use strong/good quality instant coffee, filling half a cup then hot boiled milk in the other half. It just tasted ...
Pork Chop's user avatar
  • 1,173
4 votes
1 answer
2k views

Why does adding salt to microwaved broth make it foamy?

I had a nice bowl of clear yellow chicken broth which was not salted. It was in a serving bowl when this happened. I poured the cold unsalted soup into the bowl and then microwaved it and it came out ...
Trogdor's user avatar
  • 999
4 votes
1 answer
10k views

How to make a stable culinary Parmesan foam

I have Knox powdered gelatin, soy lecithin, and a 0.25 liter ISI whipper. I just need to make one cup of this special liquid to pour into the whipper but I do not know the ratios of cheese, water/milk,...
Lissa Leopard's user avatar
10 votes
4 answers
9k 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:
Luxqs's user avatar
  • 103
2 votes
1 answer
2k 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?
ryskajakub's user avatar
3 votes
1 answer
4k 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 ...
mm24's user avatar
  • 321
3 votes
1 answer
1k 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 ...
Mychol's user avatar
  • 31
7 votes
3 answers
4k 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 ...
Sven's user avatar
  • 1,969
20 votes
5 answers
64k 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 it?...
jrounsav's user avatar
  • 301
5 votes
4 answers
39k 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 ...
rumtscho's user avatar
  • 136k
2 votes
1 answer
1k 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 ...
moorecats's user avatar
  • 167
2 votes
1 answer
3k 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 ...
Marc-André Lafortune's user avatar
4 votes
2 answers
10k 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 I'...
Erik Olson's user avatar
3 votes
4 answers
3k 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 ...
ESultanik's user avatar
  • 7,369
2 votes
1 answer
1k 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?
user avatar
2 votes
2 answers
282 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. ...
rumtscho's user avatar
  • 136k
4 votes
2 answers
3k 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 125 ...
Aaronut's user avatar
  • 54.9k
10 votes
4 answers
24k 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 ...
yossarian's user avatar
  • 19k
22 votes
3 answers
25k 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 ...
kevins's user avatar
  • 5,505
4 votes
2 answers
2k 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 ...
yossarian's user avatar
  • 19k