Questions tagged [foam]
The foam tag has no usage guidance.
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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?
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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 ...
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1
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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 ...
- 136k
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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 ...
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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 ...
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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 ...
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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,...
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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:
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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?
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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 ...
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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 ...
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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 ...
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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?...
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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 ...
- 136k
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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 ...
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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 ...
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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'...
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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 ...
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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?
user5734
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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. ...
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4
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2
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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 ...
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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 ...
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22
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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 ...
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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 ...
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