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Foaming siphon is my NEW favourite kitchen tool! You can use it in SO many ways: infusing liquids, preserving, carbonation, not just to make foam. BUT! We all need to start somewhere, so here's the video about 3 WAYS to make culinary foam using this beautiful Whipped Cream Dispenser, a.k.a. siphon! I hope you enjoy it and learn something new today, I've certainly did love making this video for you, guys :)
Right now, creating food content for YouTube and other SM is my full-time job, and as fun and satisfying as it may seem, it’s also very challenging, and without YOUR SUPPORT I would be nowhere. So, thank you for watching my videos, you are awesome!
Here’s the recipe suggestion for GELATIN-BASED CULINARY FOAM:
- Use 0.4 - 1 % of powdered gelatin to achieve light foam results
- Use 1 - 1.7 % of powdered gelatin for denser foam results
*add hydrated gelatin to any liquid that you want to make foam out of, but don't forget to cool down completely in the fridge (2 hours would definitely do the trick).
PARMESAN FOAM recipe:
- 75 ml Milk
- 63 g Grated Parmesan Cheese
- 63 g 35% Cream
AGAR AGAR-BASED CULINARY FOAM:
- Use 0.3 - 1 % of Agar Agar for light foam results
- Use 1 - 2 % of Agar Agar for denser foam
*add Xanthum Gum (totally optional) for even denser foam (different texture as well). Use 0.2 - 0.8 % in this case.
