Molecular gastronomy-Beetroot vapor by using lecithin

[Ji66saw]

WHAT IS AIR!??

[simonhillwrexham]

This isn't molecular gastronomy, or vapour, it's foam, and a bad one at that! there was almost a centimeter deep of beetroot broth at the bottom of that glass!!

[MrPlanx]

This is a foam, not a vapor. Get a clue.

[nozty]

what song is this?

[PinkkBubblegum]

@nozty la vie en rose, sung by edith piaf

[nozty]

@PinkkBubblegum Thank you very much! :D

[nozty]

whats the name of this song? 

[phr00tsnax]

this makes me think of beetroot pond scum, really. :/

[uberathlete]

I have a question. Up to what temperature does lecithin keep the foam stable?

[sixthsensedirectory]

lecithin is not an artificial chemical, its namely a natural emulsifier, found in soy and egg yolk to name a few. for example, while there is several other emulsifiers that could be used, mayonnaise uses egg yolks (lecithin) to mix your oils and water/vinegar.

[gi0fdgl]

Easy lol..

[r3never]

where did u get this version of edith piaf?

[SerbianEagleCCCC]

nothing like a good dose of chemicals in your food.. Yum yum

How about you stop doing wanky shit and learn to cook?

[SpaceVulcan]

@SerbianEagleCCCC dude it's lecithin, that's a natural component of vegetals like soia...

[deanbarriball69]

@SerbianEagleCCCC r a dick

[ilovethecure17]

@SerbianEagleCCCC Yet, you probably eat fast food and there are unnatural things in that food. So, really, you're just contradicting yourself..

[hyskaka]

Well I wish he'd do some voice over on what he's doing and some tips and whatnot.

[Littlezombie]

how much would you be asking for that cup of air???

oh im so full... i just couldnt eat another cup of air

[cubuverde]

little zombie supermarket consumer

[nicopico79]

show the part where you juice the beat and add spice and then add the chemicals then the the plate up instead plateof quick blend then

[MuKuAXX]

people are charged money for beet foam? I'll stick with run-of-the-mill food for now boys, thanks.

[jaime6434]

amazing cant wait to do that at the culinary school im at

[auracard]

2g of pulverized lecithin or 4g if granulated, 100 ml water. 35 ml of any liquid product (juice, milk, etc.) you can ad 1-2g more of lecithin to help make it more stable. pretty much mix it all together, filter it or take all the solids the lecithin might form and use a hand mixer. let stand for a few secons and ur done. it will last around 5-10 mins depending on the product u use, and if you have a shock freezer you can freeze for a dif presentation.

[stevensartifacts]

does the foam retain it's bubbles/shape when you shock freeze? that would be delicious.

[chris69er2009a]

plz tell me how u do that are beet foam is never that good

[ldc62]

Molecular Gastronomy is awesome.... i wish i could learn it at my school. Yea im not in culinary school.

[fivedrake]

u can do that without lecithin, cause the beet contains a high level of cellulose, basic for this reaction....

[kirsty2286]

yeah but the lecithin helps hold it...thats the point it can stay that way for longer

[fivedrake]

thats right...

[ichaltertrottel]

As a rule of thumb you need 2g of lecithin per 100ml of liquid. Mix the ingredients while slowly moving the blender up the mixture. Try getting as much air as possible in the mix.

Great also with carrott juice or coffee :D

[TheKpow]

I use it with simple syrup all the time: sugar clouds.

[chiefy169]

madchef360 I would be so grateful if you could send me as much info as poss about molecular gastronomy... I'm desperate to learn more. Thanks man.

[REINIER555]

wtf are the ppl below me talkin about?, and wat is this

[tylerGo1]

La vie en rose

GREAT choice.

[Bottlespinner]

Nicely done... I have been trying to do the same with Creme de Cassis to create a really funky Kir Royale, but somehow the creme de cassis isn't foaming up? Would you happen to know why? Thanks

[djdors1]

add a egg white and a touch of olive oil to your creme de cassis.. I have done this with all sorts of liquors

[madchef360]

yes Merlot it is just simply beetroot juice and lecithin, i can send you the recipe if you want ? plus i have loads of information about molecular gastronomy..

[stevevaiisgod]

i agree with key0032 - and info you have or recipes you hav could u please send me the info as im trying to expand my repitoire

[skrammie]

im a chef still exploring texturas, so far made aceto spaghetti vanilla ravioli`s some cinnamon paper but there is more maybe we can share some ideas?

[smokebone5]

Hi madchef360 can you please send me some recipes on foams and recipes for whipped cream canisters ...many thanks

[icemansda1]

is lecithin also soy lecithin.

[pulli12]

hi madchef360 i am new chef i am mexicain and i am looking for the way to get this products for doing the molecular cusine, and i have had some fuck.... trouble to buy all this products . so please if you have and info about where to buy all this products i will apreshead . thankyou

[lDaan]

Hello madchef, i would be grateful if you could send me the recipe for this 'vapor'. i am currently working at a restaurant that uses lecithin in its foams but is not getting the same result as shown there. Also if you had any other recipes if you could send them to me i would be very grateful, thanks Dan.

[merlot78]

is it just beeroot juice and lecithin?

[Justine77777]

Edith Piaf, the song's called 'La vie en rose'

[AnotherBrickOnTheWal]

Nice! what would the name of the artist who plays this song be? Please let me know