SPIRITSrequired to move a solid through the liquid itself. The overallviscosity of a foam is influenced by both the particle size andthe viscosity of the dispersing phase. To sum up, trying to simplifya bit: denser liquids create higher viscosity foams.I will share a little secret to creating a good foam. Startingfrom the white of the egg you will have to shake it withoutadding ice. The egg protein, in fact, tends to "whip" at roomtemperature. Then you have to repeat the action but with theaddition of ice. Given the strength of the proteins present in theegg white, a more stable foam will form. Today's bartenders,however, have long since overcome the compulsive use of eggwhite, replacing it with new forms and more evolved ingredients,which we are going to review in the following lines.One of the easiest and most convenient ingredients to store, iswith no doubt the meringue powder, made of only two ingredients:egg whites and icing sugar. It allows you to create foameasily and with the same procedure as egg white. On the otherhand, it is a substance that already contains sugar, a circumstanceto be taken into account when we aim to balance thedrink in term of sweetness.Another substance which can be used is named aquafaba.Although the name may allude to who knows what sort of alchemy,it is simply the cooking water of legumes such as chickpeasand beans, trivially the one that is inside the boxes oflegumes you buy at the supermarket. It is a good alternative touse with vegan guests or for those who do not like the smell ofegg white in a cocktail. It is composed mainly of proteins andcarbohydrates and has a high foaming power. This makes itperfect as a substitute for egg white for any drink to which youwant to give a creamier consistency.Sucroester is a food additive (E473) and is an emulsifier substancemade from sucrose, formed from sucroester of fattyacids. Just use a few grams of the basic product and helpyourself with a small air conditioner to obtain a good quantityof foam, which can be placed later on the drink itself. Thegoal is to incorporate air into the liquid, thus generating foam.However, the liquid to be processed must be alcoholic, eventhough a low alcohol content is sufficient. If, on the other hand,you have to obtain foam from a non-alcoholic product, it isgood to use soy lecithin, a granular substance that is extractedfrom the soy plant. Usually used in the kitchen to combine productsthat are difficult to mix, such as oil and water, in the fieldof mixing it is an excellent ally for non-alcoholic preparations.Also in this case a few grams in the liquid are enough to obtaina foam called Aria that recalls the sameconsistency as the ones of bath foam. Alsoin this case the goal is to incorporate airwith a minipimer or an aquarium aerator.With the use of sucroester it is alsopossible to make those textures whichare technically called velvets. Velvet isbasically a foam with a more importantconsistency, reminiscent of anItalian cappuccino and instead of theaerator, you will need a small whisk(like the one for the preparation of homemadecappuccinos). You will get adense and compact foam that will besoft on the palate and that will give furtheraromatic boost to the basic drink,lying on it and dispersing, gradually, newflavors on the bottom part of the foam itself.This structure will also provide a pleasanttactile sensation on the upper lip, as a cappuccinoor beer with a good foam would.Among the other ingredients that help us create foam thereis also gelatin. With the use of a whipped cream siphon, somegelatin and nitrous oxide cans it is possible to make what wetechnically call lather. Just insert simple gelatin powder or jellywith cream, add two cans of nitrous oxide and let it completethe chemical reaction in the fridge for a few hours. An excellentresult is obtained with non-alcoholic compounds.Finally, we must mention Xanthan, an ally of those whocook gluten-free; it is basically one of the ingredientsable to make flour sticky just as gluten behaves in nature.It is convenient and effective to use with manyproducts because it melts without leaving lumpsat any temperature and a small amount canthicken a large quantity of liquid. As an exampleif we want to transform milk or a juice,just put in a container the liquid with a fewgrams of xanthan and "whip" with an eggmixer. You will be surprised by its texture!At the end of our analysis, we can concludethat the foam is, at the same time, a garnishand a characteristic of certain drinks, ableto offer a different consistency in the mouthcompared to the liquid state that unites thevast majority of cocktails.48 #5-2022 CigarsLover Magazine
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