Comments on: Espesso – a thick, lucious espresso foam http://blog.khymos.org/2006/10/08/espesso-a-thick-lucious-espresso-foam/ - dedicated to molecular gastronomy Sun, 05 Feb 2012 23:21:18 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: sandoz http://blog.khymos.org/2006/10/08/espesso-a-thick-lucious-espresso-foam/comment-page-1/#comment-15742 sandoz Fri, 25 May 2007 06:54:10 +0000 http://blog.khymos.org/2006/10/08/espesso-a-thick-lucious-espresso-foam/#comment-15742 Doesn't shear thinning, mean that it has the ability to slide over itself.. and thusly pour? And one of the articles I read about Espesso clearly stated that it could be extruded into a dish and held upside down without it moving around. I am going to send you a picture to your email of a balsamic product made with versa whip.. i'm almost positive that it's the same process. Doesn’t shear thinning, mean that it has the ability to slide over itself.. and thusly pour? And one of the articles I read about Espesso clearly stated that it could be extruded into a dish and held upside down without it moving around. I am going to send you a picture to your email of a balsamic product made with versa whip.. i’m almost positive that it’s the same process.

]]> By: Martin Lersch http://blog.khymos.org/2006/10/08/espesso-a-thick-lucious-espresso-foam/comment-page-1/#comment-15708 Martin Lersch Thu, 24 May 2007 22:08:06 +0000 http://blog.khymos.org/2006/10/08/espesso-a-thick-lucious-espresso-foam/#comment-15708 Yes, it makes sense that the 12 hours is for the gas to dissolve. When making espumas one also leaves the whipper in the fridge, preferably over night. Thanks for brining my attention to <a href="http://www.kerrygroup.ie/bioscience_images/Hyfoama-Versawhip.pdf" rel="nofollow">VersaWhip</a> - it's a highly hydrolyzed soy protein and is used industrially as a replacement from egg-white or gelatin. I don't think it is shear thinning though. Yes, it makes sense that the 12 hours is for the gas to dissolve. When making espumas one also leaves the whipper in the fridge, preferably over night.

Thanks for brining my attention to VersaWhip – it’s a highly hydrolyzed soy protein and is used industrially as a replacement from egg-white or gelatin. I don’t think it is shear thinning though.

]]> By: sandoz http://blog.khymos.org/2006/10/08/espesso-a-thick-lucious-espresso-foam/comment-page-1/#comment-15657 sandoz Thu, 24 May 2007 07:59:13 +0000 http://blog.khymos.org/2006/10/08/espesso-a-thick-lucious-espresso-foam/#comment-15657 The 12 hour time is to allow the gas to infuse into the mixture I'm sure. I'm also thinking that they may be using VersaWhip.. which is a brand name.. for a product that I don't know the chemical name for. It can be used to make whipped cream out of things like balsamic vinegar instead of cream.. and I believe it's reasonably temperature stable. Although products with sugar will carmelize at a high heat. The 12 hour time is to allow the gas to infuse into the mixture I’m sure. I’m also thinking that they may be using VersaWhip.. which is a brand name.. for a product that I don’t know the chemical name for. It can be used to make whipped cream out of things like balsamic vinegar instead of cream.. and I believe it’s reasonably temperature stable. Although products with sugar will carmelize at a high heat.

]]> By: gianna ferretti http://blog.khymos.org/2006/10/08/espesso-a-thick-lucious-espresso-foam/comment-page-1/#comment-3366 gianna ferretti Fri, 26 Jan 2007 16:09:37 +0000 http://blog.khymos.org/2006/10/08/espesso-a-thick-lucious-espresso-foam/#comment-3366 >Espesso has been available in Europe since 2002 (anyone know where?), May be that here you can find the answer Salone del gusto Slow food, Torino http://www.antoniotombolini.com/simplicissimus/categories/pad2H80/2002/10/26.html >Espesso has been available in Europe since 2002 (anyone know where?),

May be that here you can find the answer
Salone del gusto Slow food, Torino

http://www.antoniotombolini.com/simplicissimus/categories/pad2H80/2002/10/26.html

]]> By: Suwandi http://blog.khymos.org/2006/10/08/espesso-a-thick-lucious-espresso-foam/comment-page-1/#comment-163 Suwandi Thu, 07 Dec 2006 04:43:54 +0000 http://blog.khymos.org/2006/10/08/espesso-a-thick-lucious-espresso-foam/#comment-163 What about the need for espesso to set for 12 hours? Do mixture of xanthan and guar gum need 12 hours to set? Or there are other solidifying materials added to enhanced it? What about the need for espesso to set for 12 hours? Do mixture of xanthan and guar gum need 12 hours to set? Or there are other solidifying materials added to enhanced it?

]]> By: Simon http://blog.khymos.org/2006/10/08/espesso-a-thick-lucious-espresso-foam/comment-page-1/#comment-41 Simon Fri, 13 Oct 2006 18:40:11 +0000 http://blog.khymos.org/2006/10/08/espesso-a-thick-lucious-espresso-foam/#comment-41 This is a first for me on this. I have never seen anything like this before. My friend and i are espresso mad so we going to try this and let you all know what its like. This is a first for me on this. I have never seen anything like this before. My friend and i are espresso mad so we going to try this and let you all know what its like.

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