http://blog.khymos.org/2007/04/10/coffee-cream-foam/ - dedicated to molecular gastronomy Sun, 05 Feb 2012 23:21:18 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://blog.khymos.org/2007/04/10/coffee-cream-foam/comment-page-1/#comment-117056 Martin Lersch Tue, 24 Feb 2009 20:07:06 +0000 http://blog.khymos.org/2007/04/10/coffee-cream-foam/#comment-117056 derek: Yes - transglutaminase can stabilize a gelatin foam and make it heat stable. As far as I know dissolution of dinitrogen oxide (N2O) in water will not change it's pH significantly (contrary to what happens when CO2 is dissolved in water). To make hot stable foams you could of course also turn to other hydrocolloids. The table in "Texture" is a good place to start when looking for the right hydrocolloid. derek: Yes – transglutaminase can stabilize a gelatin foam and make it heat stable. As far as I know dissolution of dinitrogen oxide (N2O) in water will not change it’s pH significantly (contrary to what happens when CO2 is dissolved in water). To make hot stable foams you could of course also turn to other hydrocolloids. The table in “Texture” is a good place to start when looking for the right hydrocolloid.

]]> http://blog.khymos.org/2007/04/10/coffee-cream-foam/comment-page-1/#comment-116783 derek Tue, 24 Feb 2009 04:42:33 +0000 http://blog.khymos.org/2007/04/10/coffee-cream-foam/#comment-116783 now if you added TG like in the hydrocloids collection it would be heat stable, right? and if you used TG GS or TG YG the ph variation from the dinitrogen oxyde wouldnt have such an " extream" affect, because of thier ph tollerance, right. well maybe not the TG YG sience its used maily in the production of cheese, but small % may possibly work. i think it is one to revisit, may be worth it to make a " hot coffee foam" on top of an iced cappucino? now if you added TG like in the hydrocloids collection it would be heat stable, right? and if you used TG GS or TG YG the ph variation from the dinitrogen oxyde wouldnt have such an ” extream” affect, because of thier ph tollerance, right. well maybe not the TG YG sience its used maily in the production of cheese, but small % may possibly work. i think it is one to revisit, may be worth it to make a ” hot coffee foam” on top of an iced cappucino?

]]> http://blog.khymos.org/2007/04/10/coffee-cream-foam/comment-page-1/#comment-115555 galin Fri, 20 Feb 2009 01:13:27 +0000 http://blog.khymos.org/2007/04/10/coffee-cream-foam/#comment-115555 how long before the foam liquefies. do you think it will keep longer than egg white based foams. thank you for your blog! how long before the foam liquefies. do you think it will keep longer than egg white based foams.
thank you for your blog!

]]> http://blog.khymos.org/2007/04/10/coffee-cream-foam/comment-page-1/#comment-110863 Foodie17 Wed, 01 Oct 2008 13:05:05 +0000 http://blog.khymos.org/2007/04/10/coffee-cream-foam/#comment-110863 So what is the differance between the profi and the gourmet? Thanks So what is the differance between the profi and the gourmet? Thanks

]]> http://blog.khymos.org/2007/04/10/coffee-cream-foam/comment-page-1/#comment-110853 Martin Tue, 30 Sep 2008 17:24:21 +0000 http://blog.khymos.org/2007/04/10/coffee-cream-foam/#comment-110853 No - you can use whatever whipper you have :) No – you can use whatever whipper you have

]]> http://blog.khymos.org/2007/04/10/coffee-cream-foam/comment-page-1/#comment-110852 Foodie17 Tue, 30 Sep 2008 17:22:49 +0000 http://blog.khymos.org/2007/04/10/coffee-cream-foam/#comment-110852 Does it have to be a gourmet whip because I have a profi? Thanks for the inspiring blog. Does it have to be a gourmet whip because I have a profi? Thanks for the inspiring blog.

]]> http://blog.khymos.org/2007/04/10/coffee-cream-foam/comment-page-1/#comment-8156 Mirko Junge Wed, 11 Apr 2007 20:09:28 +0000 http://blog.khymos.org/2007/04/10/coffee-cream-foam/#comment-8156 I tasted carbonated milk a couple of years back: The carbonisation made it almost impossible to to taste anything. When shaking the fizz out of the milk the taste was really bad. Mind you, the same holds for Coca Cola aka Coke-and probably any other soft drink... I tasted carbonated milk a couple of years back: The carbonisation made it almost impossible to to taste anything. When shaking the fizz out of the milk the taste was really bad. Mind you, the same holds for Coca Cola aka Coke-and probably any other soft drink…

]]>