Basic foam sauce

Discussion in 'Food & Cooking' started by komala, Jun 30, 2011.

  1. komala

    komala

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    Hi chefs,

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

    Thanks and good days....
     
  2. thetincook

    thetincook

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    What kind of foam sauce are you looking for? Need more parameters to give you useful information. Way too many divergent options.
     
  3. komala

    komala

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    A white seafood foam sauce and a pink lobster bisque foam sauce. Do i need any special gadget?

    Thanks you.
     
  4. thetincook

    thetincook

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    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.
     
  5. komala

    komala

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    Thanks you very much.
     
  6. komala

    komala

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    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!
     
  7. thetincook

    thetincook

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    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.