Foam with Fats: The Secret of Getting a Stable Emulsion. WTF - Ep. 335

Описание: Foams that contain a high fat content are difficult to stabilize without special technique. The synergy between the right combination of fat-loving and water-loving emulsifiers create a strong and stable emulsification that can hold its shape when foamed. We’ve used this to our advantage to create a balsamic/olive oil foam for an updated caprese salad. Watch Janie and Hannah demonstrate how simple it comes together on this week’s episode of WTF!

Chapters:
0:00 Intros
0:47 What are culinary foams and why do we love them?
1:32 Why do we want to foam high fat liquids?
2:12 What is hydrophilic-lipophlic balance (HLB) and why is it important to high fat foams?
4:24 The key to a stable high fat foam is knowing the proper technique to combine your emulsifiers
6:52 Pushing the envelope on fat content, how much fat can a foam hold?
11:23 How to combine oil and water-based liquids for proper emulsification
12:29 Why is a whipping siphon a necessity and how to foam from a whipping siphon


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Recipe Links:
Caprese Salad with balsamic Olive Oil Foam
https://blog.modernistpantry.com/reci...


Product Links:
Mono and Diglyceride Flakes
https://modernistpantry.com/products/...

Polysorbate 80
https://modernistpantry.com/products/...

Christine La Tinnier Balsamic Flavor Pearls
https://modernistpantry.com/products/...

iSi Whipper
https://modernistpantry.com/products/...

CO2 Charges
https://modernistpantry.com/products/...


References and Other Links you Might Like!
WTF - Polysorbate 80
https://blog.modernistpantry.com/wtf/...

WTF - Mono and Diglyceride Flakes
https://blog.modernistpantry.com/wtf/...

WTF - Whipping Siphons
https://blog.modernistpantry.com/wtf/...