Go to the Recipe: Hot-Foam Ideas
What DIDN'T work, exactly. No point leaving the rest of us to repeat the mistake
It acts as a thickener by increasing the viscosity. A great example of this is demi when cold. In a cold state, it's almost like a brick, but when warm, it's more thick and fluid.
It acts as a thickener by increasing the viscosity. A great example of this is demi when cold. In a cld state, it's almost like a brick, but when warm, it's more thick and fluid.
Hi, i have a question about the hot chocolate mousse. It looks great but what effect does the gelatin have if you serve it above the melting point of gelatine?
Hi. Iota can be used as well to create hot espuma.
I i Like what you share ...... But i will like to learn more about.... Example: make hot spuma with asparagus or beef and roasmary sauce...Ecc , so I will be able to play in my kitchen.....think about guys ....;)
Hi I was wondering what people used to stabilise hot mash or Jerusalem artichokes purees.
That didn't go well at all, I didn't stick to the Xanthan strategy (stupid enough) so I ended up with a liquid gel instead! Anyhow, I will go with the Xanthana strategy next weekend.
Im going to do a langoustine foam tonight (which is early afternoon EST), I´l use langoustine broth (that I previously made) and cream. So, Im going to make a hot foam, I will try just adding Xanthan gum, I will share the result!
