Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Daniel72

Bacon Foam

Recommended Posts

Daniel72   

Morning

Have been attempting to make the above which is to go on top of a nettle soup...first couple of attempts have tasted fine but the foam hasn't lasted. The make-up WAS spanish bacon lardons rendered down, cooled and added to cream (300G) - after 30 mins, bacon removed, 2 egg yolks added, then blitzed and put in cream whipper and charged with 2 nitro bulbs. Looked fine but foam collapsed quickly and was left with a very nice tasting bacon cream.

So, should I drop the cream and use a light chicken stock, use some soya lecithin instead/as well?

Thoughts appreciated!

Daniel

Share this post


Link to post
Share on other sites

Yes, if you heat a cream-based foam above the crystallization temperature of butterfat, it's gonna collapse. That's why whipped cream is served cold. If you want to garnish a hot product (like soup) with a foam, the easiest approach is to stabilize the foam with egg whites or starch, or use something like agar or Versawhip, depending on what kind of texture you're looking for.

Share this post


Link to post
Share on other sites
KennethT   

Another way to do it to have a hot foam is to make a bacon stock (use the rendered fat as well) then make an agar/xanthan fluid gel using roughly 1% agar and like 0.2% xanthan. You can heat the fluid gel up to 180degF, then add to your whipper and foam away!

Share this post


Link to post
Share on other sites

By the sound of it the egg yolks weren't cooked, if they were they'd have thickened the cream and added stability. Xanthan will also thicken and allow more stability. Serving the foam slightly cooler will also aid thickness and therefore stability.

You could also try making a hollandaise with rendered smoked bacon fat, and adding that to the ISI.

Share this post


Link to post
Share on other sites
Daniel72   

Another way to do it to have a hot foam is to make a bacon stock (use the rendered fat as well) then make an agar/xanthan fluid gel using roughly 1% agar and like 0.2% xanthan. You can heat the fluid gel up to 180degF, then add to your whipper and foam away!

Thanks, will have a go at this as I've got those in the larder!

Share this post


Link to post
Share on other sites
Daniel72   

By the sound of it the egg yolks weren't cooked, if they were they'd have thickened the cream and added stability. Xanthan will also thicken and allow more stability. Serving the foam slightly cooler will also aid thickness and therefore stability.

You could also try making a hollandaise with rendered smoked bacon fat, and adding that to the ISI.

The recipe didn't suggest cooking the eggs - just adding them to the infused cream - to some degree I don't want thickness as I'm looking to get that airy foam bit one that holds at the same time :)

Share this post


Link to post
Share on other sites
KennethT   

I don't think that will foam when warm though - the gelatin won't hold its structure when warm and will quickly deflate... hence the suggestion above to make an agar fluid gel - that will hold its foam very well even when warm.

Share this post


Link to post
Share on other sites

By the sound of it the egg yolks weren't cooked, if they were they'd have thickened the cream and added stability. Xanthan will also thicken and allow more stability. Serving the foam slightly cooler will also aid thickness and therefore stability.

You could also try making a hollandaise with rendered smoked bacon fat, and adding that to the ISI.

The recipe didn't suggest cooking the eggs - just adding them to the infused cream - to some degree I don't want thickness as I'm looking to get that airy foam bit one that holds at the same time :)

For it to hold effectively, you're either going to have to make it thicker, or use stabilisers (many of which thicken anyway). These foams are still light and airy, I wouldn't be too concerned about that.

You could use lecithin powder and make an 'air', which will be very light and stable, although I've never seen a cream based air.

Share this post


Link to post
Share on other sites
Msk   

I would start with the Jus Gras as a a base and see what the texture is when foamed, there is plenty you can do to amake it foam better if its not the texture you desire . Eliminating the cream and eggs will give you better flavor release (though a bacon and egg foam sounds pretty delicious to me as well---just not sure if you were going for that). I was approaching this from a cream-like standpoint since that what was originally tried.

A foamed agar gel of bacon stock might work, but I have heard agar has problems with stock, but I have no experience with that,

MSK

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By eG Forums Host
      Introduction

      Welcome to the index for the Sous Vide: Recipes, Techniques, & Equipment topic, one of the largest and most influential topics on eG Forums. (The topic has been closed to keep the index stable and reliable; you can find another general SV discussion topic here.) This index is intended to help you navigate the thousands of posts and discussions to make this rich resource more useful and accessible.

      In order to understand sous vide cooking, it's best to clear up some misconceptions and explain some basics. Sous vide cooking involves vacuum-sealing food in a plastic bag and cooking it in a water bath at precise temperatures. Though it translates literally as "under vacuum," "Sous vide" is often taken to mean "under pressure," which is a misnomer; not all SV cooking involves food cooked in conditions that exceed atmospheric pressure. (See below.) In addition, calculations for SV cooking involve not only time and temperature but also thickness. Finally, due to the anaerobic conditions inside the bag and the low temperatures used, food safety issues are paramount.

      You can read the basics of SV cooking and equipment here. In the summer of 2005, Nathan Myhrvold (Society member nathanm) posted this informative, "I'm now going to answer my own initial questions" post, which addresses just about everything up to that point. For what came next, read on -- and be sure to order Nathan Myhrvold's highly anticipated Modernist Cuisine book, due in spring 2011.

      As with all indexes of on-going discussions, this one has limitations. We've done our best to create a user-friendly taxonomy emphasizing the categories that have come up repeatedly. In addition, the science, technology, and recipes changed over time, and opinions varied greatly, so be sure to read updated information whenever possible.

      Therefore, we strongly encourage you to keep these issues in mind when reading the topic, and particularly when considering controversial topics related to food safety, doneness, delta T cooking, and so on. Don't read a first post's definitive claim without reading down the topic, where you'll likely find discussion, if not heated debate or refutation, of that claim. Links go to the first post in a series that may be discontinuous, so be sure to scan a bit more to get the full discussion.

      Recipes were chosen based solely on having a clear set of information, not on merit. Indeed, we've included several stated failures for reference. Where possible, recipes include temperature and time in the link label -- but remember that thickness is also a crucial variable in many SV preparations. (See below for more information on thickness.)

      History, Philosophy & Value of SV/LTLT Cooking

      Over the years, we've talked quite a bit about SV as a concept, starting with this discussion about how SV cooking got started. There have also been several people who asked, Why bother with SV in the first place? (See also this discussion.) What with all the electronics and plastic bags, we asked: Does SV food lack passion? Finally, there have been several discussions about the value of SV cooking in other eG Forums topics, such as the future of SV cooking, No More Sous Vide -- PLEASE!, is SV "real cooking," and what's the appeal of SV?

      Those who embrace SV initially seek ideas about the best applications for their new equipment. Discussions have focused on what a first SV meal should be -- see also this discussion -- and on the items for which SV/LTLT cooking is best suited. There's much more along those lines here, here, and here.

      Vacuums and Pressure in Sous Vide Cooking

      As mentioned above, there has been great confusion about vacuums, pressure, and their role SV cooking. Here is a selection of discussion points on the subject, arranged chronologically; please note that later posts in a given discussion may refute earlier ones:

      Do you need a vacuum for SV cooking, and, if so, why? What exactly is a "vacuum"? Click here, here, and ff. Are items in vacuum-sealed bags "under pressure"? Does a vacuum sealer create a vacuum inside the bag? Do you really need a vacuum, or can you use ZipLoc bags? Also see here, here, and here. If "sous vide" means "under pressure," aren't the items in the bag under pressure? There is more along these lines to be found in this discussion.  

      The Charts

      We've collected the most important of many charts in the SV topic here. Standing above the rest are Nathan Myhrvold's charts for cooking time versus thickness and desired core temperature. We worked with him to create these three reformatted protein tables, for beef, fish, and chicken & pork.

      Nathan provides additional information on his charts here. Information on how to read these charts can be found in this post. For an explanation of "rest time" in Nathan's tables, click here.

      Other Society members helped out as well. Douglas Baldwin references his heating time table for different geometric factors (slab/cylinder/sphere) here; the pdf itself can be found here. pounce created a post with all three tables as neatly formatted images. derekslager created two monospace font charts of Nathan's meat table and his fish table.

      Camano Chef created a cumulative chart with information gathered from other sources including Thomas Keller's Ad Hoc. Douglas Baldwin shared this chart devoted to pasteurizing poultry. PedroG detailed heat loss and steady state energy consumption of sous vide cookers in these charts.

      Finally, there is also an eG Forums topic on cooling rates that may be of interest.

      Acknowledgment & Comments

      This index was built by Chris Amirault, Director, eG Forums. It was reviewed by the eGullet Society volunteer team as well as many Society members. Please send questions or comments to Chris via messenger or email.
       
       
    • By Paul Bacino
      Wonder if someone could get me in the ballpark..the amount of Transglutamase...to make scallop noodles..    %  I mean
       
      ill use a food processor..to purée the scallop..  then inject into a water or broth..to cook?
    • By TomRahav
      Hi,
      I've tried to make the spherical mussels recipe from the Modernist Cuisine books and it didn't work as I expected, so I would appreciate any advice that may help here.
      The recipe calls for calcium gluconate which I couldn't get hold of, so I replaced it with calcium lactate gluconate that I had at home. I used the same ration (2.5%)
      When I tried to create the spheres in the sodium alginate bath I encountered two main problems;
      1. instead of spheres the mixture just stayed as uneven shape on the surface. The bath was 1Kg. water with 5gr. sodium alginate and I let it rest in the fridge for 24 hours before using it so I think the problem is not here. However, the mussels jus mixture (100gr. mussels jus, 0.5gr. xanthin gum and and 2.5gr. calcium lactate gluconate) had a lot of air bubbles in it. Can that be the issue?
      2. In the book the spheres seem to be completely transparent whereas my mussels jus mixture was pretty white and opaque. Is it because I replaced calcium gluconate with calcium lactate gluconate? Or maybe it's because the jus itself should be clarified before it is used?
      Thanks in advance for your support,
      Tom.
    • By chriswrightcycles
      Good afternoon everyone!
       
      I currently own a MiniPack MVS31x chamber style vacuum sealer and am wondering if a Polycience vacuum canister will work in my machine? The intended use is for making a larger batch of aerated mousse. 
    • By boombonniewhale
      Hello! I was wondering if anyone on here has tried using an induction cooktop with confection making (caramels, fondant, marshmallows ect...). My stove has literally three settings, and the low setting still burns sugar and there is no such thing as maintaining any sort of "simmer". I was looking into getting a cooktop and buying some copper sugar pots and mauviel makes this thing that goes inbetween. I would love to hear any input into this idea or your experiences!
       
      ~Sarah
  • Recently Browsing   0 members

    No registered users viewing this page.

×