How to Use Lecithin in Culinary Foams
So you're a gourmet cook and are now venturing out into the exciting new territory of molecular gastronomy? You're about to discover the exciting ways foams can enhance the dishes you create. Also, you'll find out how to create and stabilize your foam using lecithin. The ability to create foams for your dishes lends an extra level of style and sophistication to your cooking. Your guests will be wowed by your foam creations.
Things You'll Need
- lecithin powder or granules
- liquid for the foam in the flavor of your choice
- immersion blender
Instructions
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Find lecithin powder or granules. Granules are generally easier to find. Make the liquid you wish to foam. Decide on the particular flavor of foam that will best accent the food you wish it to highlight. For example, a truffle foam would be an elegant accent to filet mignon.
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Maintain a rate of 1 to 2 percent lecithin in the amount of liquid you'll be foaming. Make sure your liquid is quite thin and watery because it will foam better. Additionally, make sure to chill your liquid before foaming it.
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Add your liquid to the lecithin in a small bowl, making sure to maintain the correct proportions of 1 to 2 percent lecithin to the amount of liquid. Use an immersion blender to create a frothy foam.
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Use your imagination when making foams, for nearly any thin sauce can be transformed into a stylish form. Prepare yourself for excited dinner guests.
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