Cocktail Foams - Tiki Drinks and Food

M MinnesotaChef Member Minneapolis,MN Joined: Jul 23, 2008 Posts: 21	M MinnesotaChef Posted posted on Tue, Nov 25, 2008 7:03 PM agar-agar is more resistant to the effects of alcohol destructuring. Don't bother with the siphon. Soften gelling agent in cold water Heat small portion (1/3 total amount) of desired liquid on the stove and add the softened Gelling agent stir until completely melted Add the heated mixture to the remaining liquid and stir Put the whole mess into the mixing bowl of a kitchen-aid mixer This is the only tricky part: KEEP THE BOWL VERY COLD. This can be done several ways. Put the bowl in the freezer, Wrap the bowl with ice packs, If the bowl raises and lowers, you can rest the whole thing in an ice bath. Run the mixer at medium for about a minute, then switch to high speed. As the gel sets it will retain its volume for quite some time. It can also be frozen without loss of volume. This method is also slightly "Safer" due to no raw eggs being used.

agar-agar is more resistant to the effects of alcohol destructuring.

Don't bother with the siphon.

Soften gelling agent in cold water

Heat small portion (1/3 total amount) of desired liquid on the stove and add the softened Gelling agent stir until completely melted

Add the heated mixture to the remaining liquid and stir

Put the whole mess into the mixing bowl of a kitchen-aid mixer

This is the only tricky part: KEEP THE BOWL VERY COLD. This can be done several ways. Put the bowl in the freezer, Wrap the bowl with ice packs, If the bowl raises and lowers, you can rest the whole thing in an ice bath.

Run the mixer at medium for about a minute, then switch to high speed. As the gel sets it will retain its volume for quite some time. It can also be frozen without loss of volume.

This method is also slightly "Safer" due to no raw eggs being used.

Post #420892 by MinnesotaChef on Tue, Nov 25, 2008 7:03 PM