Molecular Gastronomy - Garlic Foam Recipe
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- čas přidán 13. 09. 2024
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Will it be done without putting soy lecithin ? The foam cant stay for longer time right ?
If i replaced the soy with xanthran would this work?
Does that white mixer use air or like blades? I never seen anything like that before. Also where can I get one?
Hi there! We call it a hand blender or immersion blender, and it does use blades. We don't carry one at the moment, but most kitchenware retailers will carry a range of them.
Oh alright. Thanks. I can probably get one once my photography business starts going.
Hey can I use soy milk/oat milk/rice milk or any other plant milk instead of cows milk?
Any milk that you want
Yes. Any milk you wish...
Soya lecithin how many gram in the sachet!?!?
Hi! Thank you for your question! The Soy Lecithin sachet contains 2 grams.
@@MOLECULERFlavorsInccould i replace that with 2gs of xanthran?
Hi, can this foam be warm or even hot ? I want to serve this with warm eggs, Thanks
No. Even if you place it to hot dish it gonna be melted very soon...
Would it foam up if you just used a whisk instead of the mixer you use? (idk what it's called)
You would need a lot of mixing.
Avish Naran Okay! Thanks!
craftycraftedcrafts Avish Naran We definitely recommend the use of an immersion blender (also called a hand blender), as whisks are often not poweful enough to achieved the desired results. Also, while a regular blender might work, a hand blender in a square, flat bottomed container--as opposed to the circular shape of most blenders--works best, as this will help avoid the formation of whirlpools which would prevent foam from forming.
Ok! Thanks!
It is possible, only in old-fashioned way... To make that, you have to use egg whites instead of milk