Foams,Gelatin,FatsandEmulsionsFST109Kitchen：泡沫，明胶，脂肪乳剂FST109厨房.pptVIP

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Foams,Gelatin,FatsandEmulsionsFST109Kitchen：泡沫，明胶，脂肪乳剂FST109厨房.ppt

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Foams,Gelatin,FatsandEmulsionsFST109Kitchen：泡沫，明胶，脂肪乳剂FST109厨房

Culinary Foundations Session Seven: Foams, Fats, Gels, Emulsions CHRM 1030Culinary FoundationsFoams, Gelatin, Fats and Emulsions How are foams, gels, fats and emulsions used in food preparation? As Thickeners Stabilizers Leaving Agents Flavor Texture Some examples of products that include foams are: Meringues Soufflés Chiffons Bavarians Mousse Sponge Cakes Tips on successful foams: Foams are: lightened substances. This lightening is accomplished by incorporating air. The walls of air cells formed by egg protein, butterfat or gelatin. *Egg foams - Use a foaming agent such as salt, lemon juice, cream of tartar, copper bowl Warm eggs to 100-120f Do not add anything till eggs reach foamy stage Sugar stabilizes foams Use egg foams immediately – they will not hold Have clean equipment and clean whites *Butterfat foams - Use fresh heavy cream Have everything cold – cream utensils Do not add anything till soupy stage Gelatin can stabilize butterfat foams Gelatin must be dispersed in part of liquid cream and added near completion Do not over beat *Gelatin foams - Most stable of all Liquid in syrupy stage/egg white consistency Control temp over ice bath not in fridge Mechanical convection to keep temp even (stir) Re-warm if too stiff Some examples of products that include gelatin are: Chiffons Bavarians Mousse Jell-O Aspic Tips on successful gelatins: Bloom the gelatin in small amount of cold water or liquid Use first quality, not old or stale product Dissolve completely in hot liquid *Sweet or savory - Sugar and acids weaken gels Use a larger amount of gelatin for acid or sugar products Large pieces of product can also weaken the protein matrix Incorporate foams at the syrup stage Cool over ice bath – re-warm if necessary Some examples of products that include fats are: Fried foods of all kinds Buttercream Hollandaise sauce Mayonnaise Vinaigrette Cakes Almost everything has some fats Hard fats- Those that stay hard or semi-solid at room temp Saturated fats Usuall