Foam Culinary Techniques: A 'Magic' Ingredient for Lacey or Creamy Foams | WTF - Ep. 113
ฝัง
- เผยแพร่เมื่อ 30 พ.ค. 2024
- Light and lacey, or dense and creamy? Start with the right tools. Meet the menagerie of foaming agents and foam culinary techniques from Modernist Pantry, including the foaming powerhouse that stayed stable the entire length of this episode!
Timestamps:
0:00 - Introduction
1:24 - Types of foams
2:14 - Equipment for foam making
3:27 - Making foams on a larger scale
4:55 - Lacy vs. dense foam
5:29 - Adding foams to alcohol
6:03 - Same ingredient, two different ways
6:38 - Foaming ingredients
11:25 - The results
12:23 - Why is Foam Magic™ Scott’s favorite?
13:54 - What’s the catch?
15:08 - Temperature, acidity, alcohol
17:22 - Can I foam oils?
18:44 - Conclusion
Recipe Links:
Reimagined Harvey Wallbanger: bit.ly/3bEHMjq
Sucrose esters: bit.ly/3f4zkMv
Vegan marshmallows: bit.ly/2T8Hafp
Product Links:
Foam Magic: bit.ly/33YxKFz
Foam Products at Modernist Pantry: bit.ly/2RzcCmz
About “We Transform Food”
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.
Find us online:
Website: bit.ly/3f5b5gV
Blog: bit.ly/3bIRsct
Facebook: / modernistpantry
Instagram: / modernistpantry
#CulinaryFoam #Foams #FoodScience
Am loving this channel 🥰
Keep at it guys. I love all these videos. I have the Verawhip and totally dig it!
Thanks for the love!
Do you have any tips for making lacey foam with the foam magic powder? when I mix the powder with water at a ratio of 100:1 or 100:1.5 (by weight) the liquid becomes a heavy mucus-like texture that won't hold "lacey" bubbles. I can get the liquid to form micro-foam if i blend it in a blender but it's not what i'm trying to do at all. Help??
You mention using an aeration stone. What is that and how does it work? thank you!
@@courtneyignace549 its basically an air pump for aquarium, like you stones they put on the pumps for aquarium, even noma uses those pumps
Working on a feta "air" for a greek salad martini. I want something soapy like the foam you get from the versawhip foam. my foam base is feta water, water, simple syrup, olive brine and vermouth. I also approached with soy lecithin but the foam dissolves into the cocktail. How would you approach a dairy / calcium based liquid foam ? Xantham and versawhip combo?
You can't really foam something with a lot of dairy and expect it to be lacy like a versawhip foam. Your best bet would be a mono & diglyceride flakes foam but the texture of that foam is dense. blog.modernistpantry.com/recipes/updated-nicoise-salad-with-black-olive-foam/
I got a Gevalia "cappuccino/latte" kit for my Keurig that had this milk froth powder. I thought that was the coolest thing, but unfortunately, I can't find JUST the foam packets anywhere. So, I wondered if I could make my own out of like, lecithin powder and powdered milk. Something I can just add to my coffee and stir it up. No fancy CO2 canister, just a little electric whisk. Is that possible?
Yes that's what Foam Magic is good for.
Keeping the foam cool in the fridge does that keep it stable longer ? I cook for private aircrafts and would like to use this as a dish garnish.
Not really
If you want to garnish a dish it's best to keep your liquid inside the whipping siphon and dispense it as you need it.
no if you put it in the fridge the air would contract and make the foam less, infact with the lower pressure in aircraft cabins your foam bubbles will be bigger. :)
How much of the foam magic do you put in the canister ? The whole packet?
it would be a few grams relative to the weight of your liquid.
Could you suggest way to make potato foam without the siphon, don’t have it as yet. Any hacks
You can't make foam by hand-mixing alone. If you're looking for a more affordable option - try a Magic Wand: modernistpantry.com/products/modernist-pantry-magic-wand.html
Can you simmer or cook your foams to solidify them and make "dumplings?"
no, all foams will break down if you try to cook them.
We tried to whip up lacto-tomato water and it didn't whip up. We thought it was the acidity but your video says that acidity doesn't matter. Do you have any thoughts as to why it didn't work???? Thank you.
What foaming agent are you using?
Kitchen Alchemy from Modernist Pantry Versawhip 600k, it whipped up but fell very quickly.
@@cones1r Yes Versawhip is a good foaming agent but not stable on its own. You can add a bit of Xanthan to help with stabilization or try out Foam Magic, which creates the most stable foam possible on its own.
Hi ! Your video is really interesting but can you recap a little bit what you said in the desciption ? Let's say name of products, dosages and usage, because when I cook I sometimes go back to youtube to find informations and here it is difficult, the video is long
Good idea, we may put a reference chart up on the blog.
How can i creat whip top for cakes frosting
That would be a separate WTF request. 🤓
Would the Foam Magic work to create a lacey foam with cocnut milk?
The fat in the coconut milk will most likely make this not work. Coconut water would work.
If making a Jasmine Syrup foam, what ratio should i use? Does 1% ratio works? And also my goal is to get a bigger bubbles and not the soapy kind of bubbles
You can try Foam Magic and Polysorbate but your syrup might be too thick to be foamed. Foaming is not intended to make big bubbles
I've been trying to make lacey olive brine foam to put on top of a martini to make it slightly dirty but using soy lecithin I can't get the foam to become lacey. Do I need to dilute it with water, am I adding too much lecithin? My foam just looks too thick and slightly liquid. Thank you for your help.
Hey Gregory. the olive brine has small amounts of fat from the olives. That makes it difficult to foam. We would suggest diluting it as a first step.
@@Modernist_Pantry Great thank you, will try
You guys are a great duo...BUT...I check in for the information too! I am looking to take New York State Maple Syrup to the 'next level' with one of your foaming agents. My family would love the mousse-like pressure foam approach you demonstrate here. That cranberry pressure foam looks like just the right thing for plating along side of the duck breasts or a roast of Turkey I regularly purchase from a premium purveyor. Imagine doing that with a merlot reduction! Well, imagination is the great thing about the 'Modernist Pantry.' Yes, I buy your products...but NO...without your guys, I would not know how to get the most out of them.
Is it possible to do this with cashew milk? I make wonderful sauces and gravies from my own homemade cashew milk. It might be fun to foam them.
Yes you can!
Three cameras, not one of them can do a closeup on what they're talking about.
You guys need to include how much magic foam to how much liquid, different liquids, are going to weigh differently depending on what the liquid is, but I’ve use this entire bag of magic foam, on many different types of liquid, I am using a hand aerator and cannot get the lacy foam… All it does is turned into basically, foam
Write in to service@modernistpantry.com with your recipe and Scott can give you a few tips. But Foam Magic won't make a super lacy foam if that's what you're looking for.
@@Modernist_Pantry Which product makes the lacy foam, and what type of tool? I thought according to the video that the hand aerator would make the Lacy form with the magic foam
Vegan meringue without the hassle of Aquafaba or Flaxseed cooking 🤔😋
Here I come!
Absolutely!
@@Modernist_Pantry thank you 😉
Yessssss My goodness so glad I found this channel. 🤩🤩🤩🤩
Would this work with cashew milk? I make creams and wonderful sauces out of my own homemade cashew milk. It might be fun to foam them. (I am vegan)
Yes it would
What's in that foam magic, I wonder? The way it spreads makes it look almost like xanthan gum.
It is not pure xanthan gum. It is a proprietary blend of hydrocolloids that have also been specially processed to create an instant foam that is very stable.
I thought I oh xanthan too haha
Want a recipe using coconut milk with powder matcha green tea can you help me it's for Japanese shave ice
Simply add 1 to 2g of Foam Magic™ per 100ml to your matcha green tea coconut milk and foam it up in a whipping siphon or with a Magic Air Maker
Mark, stop screaming into the mike. This is not a contest about who can command attention by speaking the loudest. You are just too tense. This is about food prep, which you obviously know something about as does Scott. It is also about creating a bond of friendship with your partner of this video, Scott, and making that bond visible. Support each other, creating a culinary team that everyone wants see.
Want a thick foam of matcha green tea recipe
We get it you do nangs
Help recipes
check out our blog - blog.modernistpantry.com and search Foam Magic for recipes
Short stop in the blue is annoying AF!
What is the point of blue guy in this video?? All he does is shout 'YAA' and interrupt the other guy
Interesting channel. Guy in the blue shirt is beyond annoying.
Too much drama from the fellow in blue!
stop adding one word oh yeah....my god.....
Dear god, please never include the guy in the blue in a video again.
He actually doesn't work here anymore.
get rid of the annoying short guy....