Espuma to Soy lecithin .... From foaming to froths
Anthony Bourdains "No reservations" a tv show which I can never miss thought me a series of experiments on the episode which portrayed "El Bulli" not to forget the dinner which followed in the same series ,threw light on various developments in the field of molecular gastronomy.
One such was the work of froth on a taste palate, it was a simple carrot foam made from soy lecithin, having worked a lot with espumas I realised there is a lot in common to offer in taste rather than the methods.
The Spanish term for froth or foam, and one that is created specifically with the use of a siphon bottle. This is a specific term, since culinary foams may be attained through other means.
Espuma from a siphon allows for the creation of foams without the use of an emulsifying agent such as egg. As a result, an unadulterated flavor of the ingredients used can be attained. It also introduces much more air into a preparation compared to other culinary aerating processes.
Espuma is created mainly with liquid that has air incorporated in it to create froth. For ingredients which are solid, these can be liquefied by cooking, pureeing, and extracting natural juices. It should be noted though, that the best flavors to work with are those which are naturally diluted. Otherwise, it tends to lose its flavor as air is introduced into it since it becomes diluted.
Stabilizers may be used alongside the liquids to help retain their shape longer, however it is not completely necessary. Prepared liquids can also be stored in a siphon and be kept for use. The pressure from the soda bottle will push out the aerated liquid, producing the espuma.
Soy lecithin can make foams but its a lot easier and the principle is just ordinary,
Lecithin, also called soy lecithin, is a natural emulsifier that comes from fatty substances found in plant tissues. It is derived from soy beans either mechanically or chemically and is a byproduct of soy bean oil creation. The end product is a light brown powder that has low water solubility.
As an emulsifier, it works to blend immiscible ingredients together, such as oil and water, giving way to stable preparations.
Aside from being used as an emulsifier, soy lecithin is also used in creating foams, airs, mousses and other aerated dishes that are long lasting and full of flavor. It is also used in pastries, confections and chocolate to enhance dough and increase moisture tolerance.
When used as an emulsifier, soy lecithin can be whisked directly into the liquid of choice. A concentration of 0.5% to 1% of the liquid's weight may be used depending on the desired outcome of the preparation.
In the preparation of foams, the lecithin can be added to the liquid with dosage ranging from 0.3% to 0.8% and aerated with a hand blender just below the surface of the liquid. The resulting foam may be skimmed off for use and will remain set for upwards or 15 or 30 minutes.
As with most ingredients, dosage and concentration for soy lecithin will depend on the ingredients used, specific properties desired in the resulting preparation, as well as other conditions.
One such was the work of froth on a taste palate, it was a simple carrot foam made from soy lecithin, having worked a lot with espumas I realised there is a lot in common to offer in taste rather than the methods.
The Spanish term for froth or foam, and one that is created specifically with the use of a siphon bottle. This is a specific term, since culinary foams may be attained through other means.
Espuma from a siphon allows for the creation of foams without the use of an emulsifying agent such as egg. As a result, an unadulterated flavor of the ingredients used can be attained. It also introduces much more air into a preparation compared to other culinary aerating processes.
Espuma is created mainly with liquid that has air incorporated in it to create froth. For ingredients which are solid, these can be liquefied by cooking, pureeing, and extracting natural juices. It should be noted though, that the best flavors to work with are those which are naturally diluted. Otherwise, it tends to lose its flavor as air is introduced into it since it becomes diluted.
Stabilizers may be used alongside the liquids to help retain their shape longer, however it is not completely necessary. Prepared liquids can also be stored in a siphon and be kept for use. The pressure from the soda bottle will push out the aerated liquid, producing the espuma.
Soy lecithin can make foams but its a lot easier and the principle is just ordinary,
Lecithin, also called soy lecithin, is a natural emulsifier that comes from fatty substances found in plant tissues. It is derived from soy beans either mechanically or chemically and is a byproduct of soy bean oil creation. The end product is a light brown powder that has low water solubility.
As an emulsifier, it works to blend immiscible ingredients together, such as oil and water, giving way to stable preparations.
Aside from being used as an emulsifier, soy lecithin is also used in creating foams, airs, mousses and other aerated dishes that are long lasting and full of flavor. It is also used in pastries, confections and chocolate to enhance dough and increase moisture tolerance.
When used as an emulsifier, soy lecithin can be whisked directly into the liquid of choice. A concentration of 0.5% to 1% of the liquid's weight may be used depending on the desired outcome of the preparation.
In the preparation of foams, the lecithin can be added to the liquid with dosage ranging from 0.3% to 0.8% and aerated with a hand blender just below the surface of the liquid. The resulting foam may be skimmed off for use and will remain set for upwards or 15 or 30 minutes.
As with most ingredients, dosage and concentration for soy lecithin will depend on the ingredients used, specific properties desired in the resulting preparation, as well as other conditions.
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