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 a free account.


Anonymous Modernist 698

Recommended Posts

  • 2 weeks later...

ChefWhit said:

Are there any other recipes or sources of ideas for use of aquarium bubbler to create foams. The web was not very giving, and the book was vague other that the one honey water recipe (4-267).

The most important thing when using the aquarium bubble is viscosity. That's what is most needed to maintain large bubbles. If you have enough viscosity, it will work. The same formula from the book will work with any flavorful liquid.

Really, you can use it for anything, though if the liquid is less viscous, it might take longer and the bubbles will be smaller.

Link to comment
Share on other sites

  • 2 weeks later...

dominic.labelle said:

So can you use xanthan to have better viscosity ?

Generally, Versawhip is the additive of choice for making foamable liquids. I've found, though, that you need to start with a flavorful liquid or the Versawhip's own flavor takes over. Water + Versawhip yields a foam (not very stable) but it's not something you'll enjoy eating.

Scott Heimendinger

Director of Applied Research for Modernist Cuisine

Link to comment
Share on other sites

  • 4 weeks later...
  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...