nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Sound of the sea

Lennard__34626

I'm looking to replicate this fish from the fat duck and I noticed that the foam requires lecithin and sodium caseinate. Can anyone shed light on what the caseinate does? And if it is replaceable with any other hydrocolloids(transglutaminase?)

Find more posts tagged with

Recipes Q's

Comments

Brendan_Lee_56950

AFAIK sodium caseinate is the industrial name for casein which is basically a protein powder. I'm guessing it's used to provide a better texture to the foam (maybe make it more sturdy).

Lennard__34626

Protein powder... Might be able to do a xanthan + albumin substitute maybe?

Brendan_Lee_56950

Might not even need it at all. I would try it without the casein and see if it's a decent foam and then go from there.

Lennard__34626

Will try and see how it goes. I was planning to do that until I stumbled onto a video from masterchef professionals where the fat duck chef was stressing the importance of the texture of the foam and how it has to go out just right. Wonder if I will be able to tell the difference anyway

Brendan_Lee_56950

yeah that's what i'm thinking, especially since they're pushing the intensity for the tv program.

lfmichaud

Sodium Caseinate is usually used to help emulsion properties and stability. It must be for the texture. I don't have any special memory of that foam. It seem harder to me to find the angulas... ;-)