This mixture is left to set to attain a gelled end product. At the same time, tastes within a dish are also enhanced due to the flavour release caused by the gel breakdown.īrittle gels are made by diluting the gelling agent into a liquid substance such as water, milk, or a stock. As a result, new sensations and textures are experienced while dining. This property allows brittle gels to crumble in the mouth and create a melt-in-the-mouth feeling. This characteristic is caused by the formation of a gel network that is weak and susceptible to breaking. These are gels that are firm in nature yet fragile at the same time. Rather than forming an elastic or pliable substance, brittle gels may also be formed. However, certain gels produced by specific agents may not fit this description. Gelling agents are often associated with jelly-like textures, which may range from soft to firm. Regular gelatin can be used as well as other gelling agents, such as agar agar, which is derived from red algae. Turning a liquid, such as a vegetable juice or raspberry purée, into a solid not only gives it a different texture but also allows the food to be cut into many shapes, enabling different visual presentations (Figure 2). Note that certain ingredients may break down if they are whipped for too long, especially without the presence of a stabilizing agent. The process of whipping is done until the foam has reached the desired stiffness. Once dissolved, the solution is whipped to introduce air into it. The thickening or gelling agent is then diluted into this to form a solution. The production of a culinary foam starts with a liquid or a solid that has been puréed. Like espuma, foam may also be created with the help of a surfactant and gelling or thickening agents to help it hold shape. Common examples of “set” foams are bread, pancakes, and muffins.įoam does not rely on pressure to encase air bubbles into a substance. Mousse, soufflé, whipped cream, and froth in cappuccino are just some examples of common foams. Although culinary foams are most recently associated with molecular gastronomy, they are part of many culinary preparations that date back to even earlier times. Foamįoam is created by trapping air within a solid or liquid substance. The pressure from the bottle will push out the aerated liquid, producing the espuma. Prepared liquids can also be stored in a siphon bottle and kept for use. Stabilizers may be used alongside the liquids to help retain their shape longer however, this is not always necessary. Otherwise, the espuma tends to lose its flavour as air is introduced into it. It should be noted, though, that the best flavours to work with are those that are naturally diluted. But solid ingredients can be used too these can be liquefied by cooking, puréeing, and extracting natural juices. It also introduces much more air into a preparation compared to other culinary aerating processes.Įspuma is created mainly with liquid that has air incorporated in it to create froth. As a result, it offers an unadulterated flavour of the ingredients used. This is a specific term, since culinary foams may be attained through other means.Įspuma from a siphon creates foam without the use of an emulsifying agent such as egg. EspumaĮspuma is the Spanish term for froth or foam, and it is created with the use of a siphon (ISO) bottle. A well-made foam adds an additional flavour dimension to the dish without adding bulk, and an interesting texture as the foam dissolves in the mouth (Figure 1). Liquids can be stabilized with gelatin, lecithin, and other ingredients, and then used to create foams by whipping or using a special dispenser charged with nitrogen gas. These allow the creation of sauces and other liquids with a fresh, uncooked taste. Some of these thickening agents work without heating and are simply blended with the cold liquid, such as modified starch or xanthan gum. In addition to traditional starches, there are new ways to thicken sauces and to change the texture of liquids. Scientific Principles and Techniques Used in Modern Pastry 4 Molecular Gastronomy Techniques That May Be Used in the Pastry Shop Non-traditional thickeners
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