Olive Oil Foam?? help

Discussion in 'Food & Cooking' started by foodslut, Jun 27, 2011.

  1. foodslut

    foodslut

    Messages:
    6
    Likes Received:
    10
    Exp:
    Sous Chef
    trying to make a olive oil foam, to be pumped through an isi gun, tried agar but it does not absorb, i tried gelatin sheets but the gelatin does not disinagrate in the oil even when brought up to 180F... i was wondering if anyone had any ideas to going about this foam
     
  2. thetincook

    thetincook

    Messages:
    1,103
    Likes Received:
    29
    Exp:
    Line Cook
    Won't work with the ingredients you are using because you don't have an aqueous phase.

    You could also try an 8% solution of mono/di- glycerides in your oil.
     
    Last edited: Jun 27, 2011
  3. bazza

    bazza

    Messages:
    396
    Likes Received:
    14
    Exp:
    Professional Chef
    Agree with Tin, you need glycerin flakes, you can get them from Texturas, I think they call them Glice.
     
  4. thetincook

    thetincook

    Messages:
    1,103
    Likes Received:
    29
    Exp:
    Line Cook
    I think lecithin might also work.
     
  5. kitchenchef

    kitchenchef

    Messages:
    10
    Likes Received:
    10
    Exp:
    Professional Caterer
    GMS, glycerol mono-stearate, will foam up most oils, melt in at around 90Celcuis and whip up

    Sounds quite chemical but GMS is used as a milk substitute in cheaper ice cream or in sorbets as I thickener
     
  6. foodslut

    foodslut

    Messages:
    6
    Likes Received:
    10
    Exp:
    Sous Chef
    i have not tried lecithin, but i will give it a shot. when i get some GMS ill give it a shot and play around with the textures.

    Question: Will it be able to pass through a isi gun or is this tequnique used with a hand blender?
     
  7. eastshores

    eastshores

    Messages:
    1,452
    Likes Received:
    299
    Exp:
    I Just Like Food
    Not to derail but why would you create an olive oil foam? I could see infusing the oil with spices/herbs then creating a foam, but just straight up olive oil kind of leaves me scratching my head. Is it  just to alter the mouth-feel?
     
  8. thetincook

    thetincook

    Messages:
    1,103
    Likes Received:
    29
    Exp:
    Line Cook
    Why? Why is but the form following the function of who, and who I am is a chef mad with hydrocolloids.
     
  9. foodslut

    foodslut

    Messages:
    6
    Likes Received:
    10
    Exp:
    Sous Chef
    tincook, you sound like a mad scientist i like it...and to create the foam it broadens the senses of the actual oil itself, initially you would only use the sense of taste with the oil, but in retro spec if it is in foam or even heated up a little, you add the sense of smell and touch with the texture you add to it..making cooking fun...i play with food its what i like to do....i passed on the foam by the way and went with straight olives, turned out really nice but thatnks for the insight
     
  10. boar_d_laze

    boar_d_laze

    Messages:
    8,550
    Likes Received:
    199
    Exp:
    Cook At Home
    Olive oil foam is mayonnaise, pretty much. 

    BDL
     
  11. chefedb

    chefedb

    Messages:
    5,516
    Likes Received:
    176
    Exp:
    Retired Chef
    You can buy olive oil mayonaise, which is darn close to this and without all the guess work and problems.
     
  12. ethan kramer

    ethan kramer

    Messages:
    1
    Likes Received:
    10
    Exp:
    Professional Chef
    you can use egg for an olive oil foam as well