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WTF – Foam with Fats: The Secret to Getting a Stable Emulsion
Foams that contain a high fat content are difficult to stabilize without special technique. The synergy between the right combination of fat-loving and water-loving emulsifiers create a strong and stable emulsification that can hold its shape when foamed. We’ve used this to our advantage to create a balsamic/olive oil foam for an updated caprese salad. Watch Janie and Hannah demonstrate how simple it comes together on this week’s episode of WTF!
- Mono and Diglyceride Flakes
- Polysorbate 80
- Christine La Tinnier Balsamic Flavor Pearls
- iSi Whipper
- CO2 Charges
References and Other Links you Might Like!
About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.