Hi Matthew, Thank you - glad you are enjoying the episodes! The gelatin adds another layer of stabilization and makes for very sturdy foam that lasts quite a long time in the canister. You can substitute the gelatin sheets for other types of gelatin; it takes some experimentation depending on the strength of the substituted gelatin. When I was doing work in Malaysia the pastry chef reworked the foams with the agar gelatin they used in house and it had a lovely texture!! Hope that helps - Kathy
Hi Erik, Thanks for watching! You can switch out other liquors like Frangelico or Limencello - but be sure they are around the same proof as the liquor I use. The higher the proof the more difficult it is to keep it set. The double duty of the egg and the gelatin help with that. Thanks for watching ! - Kathy
Hi Mehmet, Thank you for watching! I have done a lot of experimenting with foams and using both egg white and gelatin gives the foam extra structure. When you make foam with a liquor such as Grand Marnier or Cointreau the addition of gelatin helps keep if stabilized for extra days. Enjoy experimenting with foam! - Kathy
Hi, just following your instructions, but you appear to end up with much more liquid that I do, when using the same measures? Your 1 ounce’s seem like the equivalent of 2 ounces to me? First attempt at creating foam for cocktails so just checking the measurements. Thank you 👍
Hi, it is a very interesting video. I just wanted to ask you what the role of the gelatine is in that foam. Is it for texture or for binding the ingredients?
love your show kathy, haven't had a chance to try the foam and i have made them without gelatine, just wondering what it adds to it and if you can use an alternative gelatine
Ah like the egg beater things. Ok, Thanks! I don't think the organic eggs would be free of salmonella though. Being organic doesn't mean they are not susceptible to the same problems as regular eggs.
Hi Matthew,
Thank you - glad you are enjoying the episodes! The gelatin adds another layer of stabilization and makes for very sturdy foam that lasts quite a long time in the canister. You can substitute the gelatin sheets for other types of gelatin; it takes some experimentation depending on the strength of the substituted gelatin. When I was doing work in Malaysia the pastry chef reworked the foams with the agar gelatin they used in house and it had a lovely texture!! Hope that helps - Kathy
Hi Erik,
Thanks for watching! You can switch out other liquors like Frangelico or Limencello - but be sure they are around the same proof as the liquor I use. The higher the proof the more difficult it is to keep it set. The double duty of the egg and the gelatin help with that. Thanks for watching ! - Kathy
Hi Mehmet,
Thank you for watching! I have done a lot of experimenting with foams and using both egg white and gelatin gives the foam extra structure. When you make foam with a liquor such as Grand Marnier or Cointreau the addition of gelatin helps keep if stabilized for extra days. Enjoy experimenting with foam! - Kathy
why does having liquor in it make it keep for less time? Shouldn't that help it keep for longer?
Excellent presentation...
Hi, just following your instructions, but you appear to end up with much more liquid that I do, when using the same measures? Your 1 ounce’s seem like the equivalent of 2 ounces to me? First attempt at creating foam for cocktails so just checking the measurements. Thank you 👍
Hi, it is a very interesting video. I just wanted to ask you what the role of the gelatine is in that foam. Is it for texture or for binding the ingredients?
love your show kathy, haven't had a chance to try the foam and i have made them without gelatine, just wondering what it adds to it and if you can use an alternative gelatine
hi, can i also use other liquors like frangelico,limoncelle or midori for example?
Can you use any cream whipper
is it possible to do a foam without using citrus part ?
would gelatin packets work instead of gelatin sheets? if not why?
Can either CO2 or NO2 be used?
How do you avoid salmonella since the eggs aren't cooked?
Choose organic eggs or try pasteurized egg whites.
Ah like the egg beater things. Ok, Thanks! I don't think the organic eggs would be free of salmonella though. Being organic doesn't mean they are not susceptible to the same problems as regular eggs.
thumbnail was pretty misleading...
Yumm! Pig skin!
why use gelatine? if you use gas then it´s fine.
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