Basic foam sauce

30
10
Joined Jun 16, 2011
Hi chefs,

I want to learn how to make a basic foam sauce, appreciate your sharing?

Thanks and good days....
 
1,103
35
Joined Jun 14, 2002
What kind of foam sauce are you looking for? Need more parameters to give you useful information. Way too many divergent options.
 
30
10
Joined Jun 16, 2011
A white seafood foam sauce and a pink lobster bisque foam sauce. Do i need any special gadget?

Thanks you.
 
1,103
35
Joined Jun 14, 2002
1) Add some agar or gelatin to your sauce base. Strain through fine sieve. Use a whip cream whipper to foam it as needed.

2) Add some lecithin to the sauce base. Beat it with a mixer or blender. Skim off the foam to use as a sauce.
 
30
10
Joined Jun 16, 2011
Thanks thethincook, may I know why have to use gelatine or agar agar powder(is ok to use while it is hot) and lastly soy lecithin(available from pharmacy)? Thanks and cheers!
 
1,103
35
Joined Jun 14, 2002
Gelatin and agar agar form a network that enables significant air entrainment.  They also do a good job stabilizing the foam.

Lecithin is an emulsifier that collects at the air-water interface of the bubbles and stabilizes the foam somewhat.
 

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