Go to the Recipe: Bagna Càuda Foam
Will the standard yield of 390g fit into a half liter siphon or should I reduce the amount?
Which temperature the water bath?? thanks.
90 degrees. It's says so in the first step (I missed it the first time too)
what would you recommend as a substitute for clam juice? It's not available in my city. Some people suggest a mix between fish sauce and chicken broth?
I substituted a tablespoon of Tiparos fish sauce. The result was especially fishy. We should try it without and see if the anchovies alone produce a good taste.
Traditionally, one would just be using the anchovy, so if you were to omit the calm juice... I don't think great harm would come of the sauce. Now, a TBLS of fish-sauce and that would be overkill for sure. I wouldn't be concerned nor use as an excuse to NOT make the dish because you don't have clam juice.
Tried this. Total fail. Not sure why. Will try again to see if I weighed things incorrectly....
You write "In Italian, bagna càuda literally means "warm bath." Actually it means warm sauce in the dialect of Piedmont region.
Can the foam be made in advance and reserved in the fridge for a day or two?
egg yolk was used for coagulation (to began thick and smooth)? sorry for language mistake :-)
Just to follow up on this - the texture will be off if you make this too far in advance. The taste is still very good the next day, but the texture is dense and not visually appealing.
Texture is great if used immediately:
We LOVED this recipe, thanks ChefSteps!
We've made this a few more times, recently I've been playing with Pure-Cote B790 and decided to make different vegetable glass shells to hold the foam and steamed vegetables. It worked pretty well (shell begins to slowly degrade after 10 minutes of the warm foam touching it - so consume quickly). Just an awesome recipe...
Made the foam with sous vide carrot, hazelnut/nasturium, scallop smoked maldon salt walnut oil.
Oh and it's delicious
For Vegetarian what can be substituted with Anchovies and Clam Juice.
I used Tamari + Miso to replace Anchovies and Vegetable Stock to replace Clam Juice. Result was good. It turned out be bit salty so next time low sodium substitutes or less salt should do the trick.
Will the foam last for a couple of hours if syphon gun was kept on a warm water bath?
put the garlic in a saucepan with 200 ml of extra virgin olive oil, cook for 30 minutes until it becomes soft. Add the desalted anchovies and the remaining oil. Cook until the anchovies melt completely, it takes about 30 minutes. Always cook at low temperature, the oil should never fry.
ea xe na lengua no el xe un diaeto
what you think if i add cheddar cheese to this recipe ? i would need to change the measure in the butter or anchovies ?
Can Soya Lecithin be added to thicken the sauce instead?
Instead of the ISI? If that is what you are asking yes you can do that, but you will not get as dense of a foam.
Hi Kathleen I tried this last night and followed the recipe to a T and it was a complete fail also. I've been analyzing the recipe and the only thing I can think of is that normally in my experience the siphon needs to be chilled.. I could be wrong... Or maybe add a stabilizer?
I tried this last night and followed the recipe to a T and it was a complete fail. I've been analyzing the recipe and the only thing I can think of is that normally in my experience the siphon needs to be chilled.. I could be wrong... Or maybe add a stabilizer?
Hi Lynn. Im thinking that maybe the mix needed to cook a little longer in the Sous Vide bath. Did the mix noticeably thicken from the egg yolks cooking? If not I'm guessing the is it. I personally would just go for 10-15 min to make sure it is cooked.
Hi Kyl Thanks for your response, I appreciate it. In fact you're right, the mixture did not noticeably thicken after 6-7 minutes and the butter looked like a sloppy mess which is normal since it melted. I used half the total quantities except the same amount of yolks (2) as my siphon is small (500ml) The taste was amazing though. I will try it again this weekend and let you know how it turned out. I used it as a sauce paired with sautéed shrimp and scallops, warm beet . green pea and shallot tartare and truffle pearls. I'll post it on my Instagram page today but won't mention "espuma" though I'll give ChefSteps credit for the recipe. (https://www.instagram.com/jump_into_my_kitchen/ )
That is a work of art Lynn!
I do not have a sous vide contraption or whipping equiptment? What are my options pls?
maybe make the original version?
