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
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 aesth
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
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 follo
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
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 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
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 co
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,
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 bi
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 recip
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
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 myse
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
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 sugg
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 i
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 c
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 n
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
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