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What am I missing?

rasmus

Was trying out my new siphon with whatever was present in my kitchen:

a cup of skimmed milk, a few teaspoons of instant coffee, a few teaspoons of sugar and a bit of melted dark chocolate.

I used 1 cartridge of n2o first and shook 5 times. Didnt foam up a lot, so I used a second cartridge and shook it again. Foamed up a bit more, but not enough and foam collapsed quickly.

I was wondering if more fluid in the container, more shaking would work or if it simply needs an added ingredient?

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Comments

seijoed

What are you using as a stabilizer?

rasmus

Didnt use any. Any suggestions? amount/type? Could I use basic powdered egg whites? Would heavy cream do the trick without a stabilizer?

seijoed

Cream would be a stable foam yes, gelatin and Xanthan as well,
https://www.chefsteps.com/activities/design-your-own-foam

fisher23

Or an emulsifier like liquid soy letcithin. Take a look at the the siphon class, that will really help you as well.

rasmus

Thanks Johan,

Hadnt seen that link before. Ran through the siphon class, but still have some unanswered questions. If we stick to the science of things. How will I get my foam to "stay in shape" longer? What makes the foam collaps and what can I do to keep the state of those chemicals for a longer period of time?

If we take the basic whipping cream and I whip it to a sturdy texture (almost "Thick Foam"), it will stay "forever". What makes my whipped cream that sturdy and can I get a similar durability out of my skimmed milk by adding agar and xanthan?