Gelatin foam

I have been trying so hard and for so long to harness the gelatin iSI foam and it just isn't working as I'd like. I have tried recipes from modernist Cuisine, the Coi book, an issue of Art Culinaire and recipes from 2 chefs I know. The closest I can get is a really nice foam that is preceded by a small puddle of liquid. The foam then dissipates quite quickly. Are there stabilizers that will keep the foam alive a little longer? I have tried adding xanthan but it doesn't seem to do much. I have also had the liquid completely set in the canister if left in the fridge overnight. Is this something typical of foams made with gelling agents in an iSI, and if not why would it be happening/what can I do to prevent it.

Thanks!

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Comments

Brandon_34695

Did you chill it before dispensing? Gelatin doesn't do a lot until it is really cold.

Brandon_34695

Also, you should join the whipping siphons class. There are clear formulas for different target textures from gelatin foams.

Matt__34377

Done. All I have is 160bloom gelatin and 200bloom. Probably won't be placing another modernist pantry order for a while. Can the recipes in the course be done with these? Thanks.

Chris_Young_80640

Yes, you can definitely use these gelatins for the recipes.

Matt_67991

@MattKG do you know how to substitute different blooms of gelatin for others?

@Chris explained it in this comment

http://forum.chefsteps.com/discussion/comment/7939/#Comment_7939

Matt__34377

Awesome. Thanks so much!! Very interesting.