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Questions tagged [foam]

29 questions
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2 answers

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'm wondering how much sugar is in the foam.
Erik Olson
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1 answer

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 like to derive a scientific method to have nice and…
mm24
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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 am doing first is creating a leek juice. I have…
Mychol
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4 answers

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 local, grass-fed, organic whole milk (whose flavor…
ESultanik
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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 such as in a salad. I have tried oils and solid…
Bookaholic
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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 (114.5 Celsius) and then added to the yolks.…
rumtscho
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Foam in beef stock

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
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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 of it. It felt like a waste of a lot of milk. How…
moorecats
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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 powder). I added about 0.9% of xanthan gum, strained…
Marc-André Lafortune
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1 answer

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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2 answers

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. Can I do it, or will it be flatter without the…
rumtscho
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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 to me the tea tastes better that way, I love it with foam on…
redflagrun
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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 lecithin aire foams with vinegar, salt etc. without…
AndBB
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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 second fermentation, with no air flowing in, after 12…
Sam
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