Molecular Gastronomy : how to make Lemon Foam Air
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Uploader Comments (MiraUncut)
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@arhodes18 I haven't had any experience with cream of tartar. I know it stabilizes things in baking like egg whites for meringues, but I'm not sure what would be the case with a liquid. It has a lower pH which is why it works with the egg whites. It ionizes the charge on the egg molecules so they are more likely to interact and trap air between them, ergo the bubbles. Lecithin actually works better in pH above 4 and is more of a phospholipid.Also , I'm not sure how it would affect the taste.
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It holds well, before the quality deteriorating from 5-10 min. If you are serving it, you have to make it fresh. You can however, have the solution mixed and just wait to foam it. Also, you can always use an isi siphon and have it ready on hand.
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how long will that foam hold for like that?
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i saw somewhere that cream of tatar works as well. have you heard anything about this?
arhodes18 10 months ago
@arhodes18 if you try it let me know. I will probably test this out sometime. You got me all curious :)
MiraUncut 10 months ago
@MiraUncut Ya, I tried it and it didn't work... Maybe like you said if it were incorporated into something more like a meringue, but liquids don't seem to work...
arhodes18 9 months ago
@arhodes18 Yeah, I didn't think it would work without the egg. Is there a reason you didn't want to try the lecithin?
MiraUncut 9 months ago
@MiraUncut Im just having a little trouble finding it as readily as the cream of tartar so I was hoping the tartar would work instead.
arhodes18 9 months ago
@arhodes18 understandable. I got mine from l'epecerie
MiraUncut 9 months ago