Comments on: Grasping for Air http://www.saltshaker.net/20070602/grasping-for-air Casting a little flavor (and a few aspersions) on the world of food, drink, and life Fri, 22 Aug 2008 04:34:42 +0000 http://wordpress.org/?v=2.5.1 By: dan http://www.saltshaker.net/20070602/grasping-for-air#comment-47196 dan Fri, 15 Jun 2007 19:43:47 +0000 http://www.saltshaker.net/20070602/grasping-for-air#comment-47196 I'm still experimenting with it to see if there's a "best" ratio, the recipes they've given us in the classes seem to vary between about 3gm to a liter of liquid on up to 3gm to a half liter. For about a cup of liquid that I used on this foam I used roughly a heaping teaspoon and it held well. I imagine it's also variable depending on what it is your trying to foam. I tried it this week with some almond milk and it required more in order to hold the bubbles - I'm sure there's a chemical reason behind it... I’m still experimenting with it to see if there’s a “best” ratio, the recipes they’ve given us in the classes seem to vary between about 3gm to a liter of liquid on up to 3gm to a half liter. For about a cup of liquid that I used on this foam I used roughly a heaping teaspoon and it held well. I imagine it’s also variable depending on what it is your trying to foam. I tried it this week with some almond milk and it required more in order to hold the bubbles - I’m sure there’s a chemical reason behind it…

]]> By: petrag54 http://www.saltshaker.net/20070602/grasping-for-air#comment-47045 petrag54 Fri, 15 Jun 2007 16:12:36 +0000 http://www.saltshaker.net/20070602/grasping-for-air#comment-47045 is there a ratio that you use for the soy lecithin to juice? is there a ratio that you use for the soy lecithin to juice?

]]> By: dan http://www.saltshaker.net/20070602/grasping-for-air#comment-43863 dan Mon, 04 Jun 2007 12:05:25 +0000 http://www.saltshaker.net/20070602/grasping-for-air#comment-43863 Unfortunately, I didn't really get a chance to sit down and try the wines, though I have in the past. I'm a big fan of <em>Sur de Los Andes</em>. The Malbec and Bonarda Reservas are definitely at the top of my list - everything you'd want from either, and at a great value (at least here). I find both the Gran Reserva and the Infinito to be a little too "international" style for my personal tastes - not so much so that I'd say "no", but just a bit over the top in the new oak and indistinct fruit world. The foam turns out to be pretty easy - I used the technique that I talked about from our second night of class of coming up with a simple vegetable "juice" - in this case, I peeled a section of horseradish root and ran it through the blender with a cup or so of water, blended it for about 5 minutes, then let it sit another 10-15, and then strained it. Just before ready to serve, I added a spoonful of soy lecithin granules to it, which gives the bubbles some tensoactive strength, so that the foam doesn't just immediately collapse again - and then used a hand blender to foam the liquid (half in, half out of the liquid to make sure a good amount of air gets incorporated). Unfortunately, I didn’t really get a chance to sit down and try the wines, though I have in the past. I’m a big fan of Sur de Los Andes. The Malbec and Bonarda Reservas are definitely at the top of my list - everything you’d want from either, and at a great value (at least here). I find both the Gran Reserva and the Infinito to be a little too “international” style for my personal tastes - not so much so that I’d say “no”, but just a bit over the top in the new oak and indistinct fruit world.

The foam turns out to be pretty easy - I used the technique that I talked about from our second night of class of coming up with a simple vegetable “juice” - in this case, I peeled a section of horseradish root and ran it through the blender with a cup or so of water, blended it for about 5 minutes, then let it sit another 10-15, and then strained it. Just before ready to serve, I added a spoonful of soy lecithin granules to it, which gives the bubbles some tensoactive strength, so that the foam doesn’t just immediately collapse again - and then used a hand blender to foam the liquid (half in, half out of the liquid to make sure a good amount of air gets incorporated).

]]> By: ksternberg http://www.saltshaker.net/20070602/grasping-for-air#comment-43729 ksternberg Sun, 03 Jun 2007 17:21:15 +0000 http://www.saltshaker.net/20070602/grasping-for-air#comment-43729 Dan, how were the wines, and how did you get the air look into the horseradish? What's the technique? Dan, how were the wines, and how did you get the air look into the horseradish? What’s the technique?

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