Molecular gastronomy - Beet foam
About | Information | History | Online | Facts | Discovery
Find everything you need to experiment at home at http://MolecularGastronomy.com. And for more molecular gastronomy recipes, go to http://bit.ly/MolecularRecipes.
Comments
-
Does the beet liquid need to be hot when you add the lecithin? What's the temperature of the liquid roughly?
-
one small pack of lecithin is one tea spoon? or about 3 gram?
-
does the lecithin have to be strictly soy lecitihin ? or can it be any other type?
-
what are the measurement for soy lecithin and beet juice, coz the video quality is low cannot view whats written, can anyone suggest
-
Can I use gelatine instead of lecthin?
-
What is the chill background - soundtrack?
-
Can I freeze it, the same way you did with the chocolate?
-
LOL! I read that as "BeeF" foam, not BeeT foam.... :-D
-
beet bubble……
-
its in the cheese cloth
-
yes foams tend to work better with lower fat items. for example if you are using dairy to make a cauliflour foam, use a low fat % milk instead of heavy cream
-
its also a texture thing
-
can i try this withany liquid.example sauces or stock
-
White clothes and beet juice?!
-
@Call111now I would think maybe a cake ? Or heat and mix it with apples and sugar to make a fruit purée...
-
What could you do with the pulp?
-
Ican say just wow
-
@peanutking242 Of course, since it is what makes it a foam. These ingredients (emulsifier and air) don't taste anuthing though :)
-
can you freeze this ?
-
hi! how long does the bubble last? for example ill use it in a display competition, would it last like 4 hours in the display? or its better to use xanthan gum?
1m 48sLenght
233Rating