With only a few ingredients and a Whip-eez cream dispenser, you can make gourmet basil foam. Follow our recipe to garnish your dishes with basil foam.
[Let the soup stand on the delicacies] - The foam made by DUEBEL Foam Kit is denser and more delicate then foaming by cooking stick, the shape is stable and lasting. [Rapid Foam Generator] - Large amount of bubbles will be foamed in seconds by using DUEBEL Foam Generator with lecithin, so convenient and pratical to use. [Food Safety Material] - The stainless steel air stone and connecting tube use professional food contact materials to ensure food safety and original flavor. [How to Use:] 1. Introduce lecithin into the stock solution that needs to be foamed, and mix it evenly with a mixer according to the proportion; 2. Put the stainless steel air stone of DUEBEL foam generator into the solution and use the foam machine to make foam. [Decorates Various Delicacies:] Mussels, sea urhin, scampi, caviar, parmean cheese, asparagus, cauliflower puree, cocktails
This beautiful dish showcases wild mushrooms at their very best, in the form of neat potato dumplings, pan-fried ceps and pickled cauliflower fungus, a more unusual mushroom that's super seasonal. Bringing everything together is a simple mushroom purée, parsley mayonnaise and wasabi foam.
This soy foam recipe is very easy to make and the only special tools are soy lecithin and an immersion blender
Our guide to modernist foams will teach you all about making foams using the new techniques, ingredients, and tools that molecular gastronomy has ushered in.
Our guide to modernist foams will teach you all about making foams using the new techniques, ingredients, and tools that molecular gastronomy has ushered in.
Our guide to modernist foams will teach you all about making foams using the new techniques, ingredients, and tools that molecular gastronomy has ushered in.
Traditional Foams We've already discussed how breads, cakes, and many other baked goods are all types of traditional foams. The other two most important ingredients in traditional foams are eggs and ...
While I was watchin the fifth egg white dripping into the plastic box, I started to panic a little bit, because I had no clue what I should make using them. Of course I could bake some macarons and I probably will, but I rather wanted something salty, after all today I baked a big portion of aranygaluska among a portion of vanilla sauce. Oh yes, and that meant two more leftover egg whites. And where are these egg whites when I need them for cleaning a consommé?! Usually then there is not a single one waiting in the fridge. But finally I have seen the solution: pasta! I have been waiting almost a year to make these! Altough I often end up with quite a lot of egg whites, but still I just had no opportunity or I simply did not think of it. Thank to a sudden idea I cooked some sunchoke and those made just the perfect filling together with cep for the ravioli. I've never thought that these two work so well together. Love it! Of course I could have included pears or walnuts, even beetroot would have matched the main ingredients, but maybe next time! Now I wanted the cheese and the cep to be stars of the dish. However, as now fresh cep is not available I served some fried king oyster mushroom flavoured with shallot, garlic and thyme with it. Ingredients: for the pasta: (source: lamiacucina) 100 g egg white 160 g flour 40 g durum wheat 1 tablespoon olive oil 1 teaspoon salt First prepare the pasta dough: sift flour, add egg white, salt, durum wheat and olive oil. Start kneading and when the dough is getting viscous keep on kneading until you get a smooth dough. Chill for an hour before using it. With a help of a pasta machine roll out pasta dough as thin as possible and place a teaspoon of the filling on it and form a ravioli with a help of a cookie cutter. Bring salty water to simmer and simmer ravioli for a 2-3 minutes and toss in melted butter. 3-4 small sunchoke 1 shallot 1 teaspoon butter 1 twig thyme 30 ml sherry 10-15 g dried cep salt, pepper Cook sunchoke until soft, then peel. Soak dried cep in hot water, then sieve, but put the water aside. Melt butter and sautee chopped shallot, then add mushroom. After a few minutes add sherry, cep water and thyme and reduce almost completly. Puree together with the sunchoke and season with salt and pepper. 1 shallot 1 tablespoon butter 70 ml white wine 150 g gorgonzola dolce 100 ml cream salt, pepper Sautee onion in butter, add white wine and let it reduce by 3/4, sieve, then add cream and gorgonzola and stir it until the cheese is molten, season. 20 g butter 1 shallot 150 ml white wine 100 ml cep water 50 ml cream 1 twig thyme salt, pepper Sautee onion in melted butter, add white wine and reduce to 2/3. Now add cep water and reduce by half. Sieve, then add cream, season and foam it with a blender.
Culinary foam can be an interesting element to add even to traditional recipes. Quick and easy, once you get the principles of making it. Download our free manual and recipe book to make your own culinary foams.
This handy how to make a foam guide from Great British Chefs shows how to successfully make a culinary foam using either a blender or espuma gun.
White chocolate foam dispensed over ripe berries, it does not get much better than that! This recipe will wow your guests.
Our guide to modernist foams will teach you all about making foams using the new techniques, ingredients, and tools that molecular gastronomy has ushered in.
We examine the process of how to make a soy lecithin foam using an immersion blender. Once you have the process down it's a great way to add texture to dishes.
Our guide to modernist foams will teach you all about making foams using the new techniques, ingredients, and tools that molecular gastronomy has ushered in.
Lecithin is ideal for making airs, foams, mousses and emulsions. Most commercial lecithin is extracted from soybeans making it both vegetarian and vegan friendly. Lecithin contains both hydrophobic (water-hating) and hydrophilic […]
Our guide to modernist foams will teach you all about making foams using the new techniques, ingredients, and tools that molecular gastronomy has ushered in.
Chef Cassandra Vires shows you how to pull off a popular fine-dining technique at home with a step-by-step recipe and cooking video.
I love cooking sous vide pork tenderloin and this recipe combines it with fried snow peas, chanterelle mushrooms, and a light mustard-based lecithin air.
トップ＆掲載3＆話題＆動画 海苔の替わりに生春巻きの皮で。鮮やかな具材をちりばめて華やか♡ おもてなしにもぴったりです。
Edible water bubbles are a fun way to learn about food science and molecular gastronomy. Plus you can turn them into a delicious recipe for popping boba.
Today I’d like to talk about Lecethin as I’ve had many messages asking me what it is and how to use it. It is possible I could get shot for giving away a chef secret but I want to make it simple in terms of what it is and what you can use it for. Before i go into what you can use it for and the science behind it and how to use it I have to say that this product is absolutely amazing and will change the way you cook and how you present your food. It’s so versatile and the limitations are endless. It’s also suitable for vegetarians. Some great examples are orange foams, chocolate foams, neutral flavour but natural coloured foams for deserts, soy foams, wasabi foams, chilli foams, lemongrass foams, coriander foams for oriental dishes and pretty much anything else you can think of. Let your imagination run wild. I am no chemist so I have researched this part although I know about most of it in general but I think its best we have all the info in one place for you to digest. Ok now for the science.......... Where is Lecithin from? Lecithin is typically derived from soy bean as a by-product of creating soy based vegetable oil. Lecithin is extracted from hulled cooked soy beans by crushing the beans and then mechanically separating out (via extraction, filtration and washing) crude lecithin. The crude lecithin is then either enzymaticaly modified. Lecithin can also be derived from animal sources, such as eggs and animal proteins but animal derived lecithin is more expensive than plant derived lecithin so it’s less common and plant lecithin is more commonly used. (Cooking for Geeks: Real Science, Great Hacks, and Good Food by Jeff Potter) The lecithin I’d like to talk about is plant lecithin. Health Benefits of Lecithin There is very little doubt as to the usefulness of lecithin in food and various industries. It is widely used as an emulsifier, but there seems a lot more that lecithin can provide. The most popular and established health benefit of lecithin is its role in the breakdown of fats in the body. Lecithin is present in the body at the cellular level and though it is not considered as an essential nutrient, it has an indispensable role in regulating the flow of nutrients and waste materials in and out of the cell. For decades now, lecithin has been popular for treating patients with high cholesterol. It has been seen to prevent the build-up of fats and bad cholesterol in the walls of the heart, the arteries and the veins, thereby promoting food cardiovascular health. It is for this same reason that lecithin is added as a dietary supplement for preventing liver cirrhosis. It disperses fat and help in its breakdown so that they do not accumulate in the liver. Also, since lecithin hastens the breakdown of fats and their metabolism, soy lecithin has been used for promoting weight loss. Lecithin contains phosphatidylcholine (PC) which the main ingredient assumed to be responsible for its medicinal effect. The truth is, PC is part of the actual membrane that surrounds the cell. Once PC is ingested in the body through lecithin-containing foods or supplements, it is broken down by the body into choline which is vital for the proper functioning of the brain. (Nutritional supplements health guide) So how can you use Lecithin in your day to day life? Lecithin can be used in foams to give long lasting foam, which is often flavoured. This has many benefits as you can let your imagination run wild. My reason for using Lecithin for Britain's best dish was so that I could incorporate a citrus element to the dish to cut through the spices but not soften the masala lamb or the Bombay potato like a gew or a sauce. I was able to add another element to the foam with coriander and rosewater. I use all types of foams on my dishes and although they are perceived as poncy it does serve a purpose. It’s a way of adding massive amount of flavour to a dish but concentrating it to a foam. I don’t use gas foam canisters as you have to use gelatine as a foam agent and it doesn’t give as good results. Gelatine intolerance is quite common also so Lecithin is not only a great substitute but surpasses it on quality. I will list some recipes for Lecithin foams later on. Lecithin can also be used in baking as a bread and dough Enhancer: Use lecithin in baking breads, rolls, muffins, biscuits, pancakes, etc., by adding approx. 3 Tbsp. per 3-4 cups of flour. As a 100% natural emulsifier, lecithin improves moisture tolerance and uniform suspension of ingredients and shortens mixing times. Bread texture and elasticity are improved, and crusts are tenderer. Fats and oils are stabilized, reducing rancidity and prolonging freshness. Lecithin can also be added to your milkshakes or smoothies to give them body and creaminess. Lecithin recipes I could literally talk forever and give you a million recipes but I’m just going to give you a few and at a later date depending on the response from this blog post some more. I’m eager to see what recipes you have come up with so don’t forget to keep me posted. I use only powder Lecithin and not granules as it gives the finished products a smother silkier consistency. Cranberry and apple foam. 100g of cranberries 2x sweet apples of your choice (not cooking apples) 300ml of luke warm water 1tbsp of powder Lecithin 1) Remove the skin and core of your apples then chop roughly into small chunks. 2) Add all ingredients except the Lecithin to the blender and blitz several times. If you have a good drinks blender like a blendtec you will only have to do it once. 3) Add the Lecithin then blend and leave to settle for a few minutes. You will see the foam separates from the liquid. 4) Blend again and now you will see the foam bubbles have a tighter mass to them. Now leave to settle for a few minutes. 5) Scoop the foam from the top and serve. Prawn and cheese foam This is great if you’re using raw prawns for your dish. All the shells from your cooked prawns 25g of strong cheese of your choice 300ml of boiling water 1tsp of sea salt flakes 1tsp of ground white pepper 1tbsp of Nam Pla (Fish sauce) optional 1) Add the water to the pan and bring to the boil. 2) Add the cheese and stir till it’s broken down. (Don’t worry if it’s lumpy) 3) Add the prawn shells then take off the heat to cool for 10mins 4) Add all the ingredients to the blender except the Lecithin and blend a few times. 5) Add the lecithin then blend again a few times leaving it to settle in-between each blend. 6) Scoop of the foam and serve. Blueberry, cookie and cream foam 100g of blueberries 200ml of single cream 3-4 Cookies 2tbsp of icing sugar 1tsp of natural blue food colouring 1) Add all ingredients to the blender except the Lecithin and blend a few times. 2) Add the lecithin then blend again a few times leaving it to settle in-between each blend. 3) Scoop the foam and serve. So here’s a few to get you going. Please let me know what concoctions you come up with and enjoy letting your mind run wild. Don’t forget to follow my blog for future recipes and tips. Also check out www.jonathondavies.com Take care Jonathon
Molecular Gastronomy - Strawberry Foam: Everything you need to experiment at home with molecular gastronomy: http://www.molecule-r.com
Traditional Indian cuisine is all set to stage a return in 2017, replacing the molecular gastronomy fad, that ruled Indian platters for nearly half a decade.
This post is part of a larger series devoted to a Molecular Gastronomy focused meal I made: Molecular Gastronomy with an Asian Twist Spherification is a modern molecular gastronomy technique that was first invented at El Bulli by Ferran Adria in 2003. While visiting a company called Griffith España, Adria and his team discovered a...
