EGGS ARE DONE! Super Foam Is Here!
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- Опубліковано 7 чер 2024
- Super Syrup a while ago, which allowed you to create silky vegan sours that were also quicker to make and you could even batch! But today we’re listening to your request as many of you asked to make Syrup Syrup without it being a syrup, so you’re not tied to using the exact amount of sweetness that you need of the foaming agent! We’ll test out our Super Foam in a classic Whiskey Sour, but we’ll also flavor it by rehydrating our methylcellulose with tea, allowing for a unique version of a White Lady, so if you’re ready pull up a chair and get comfortable - it’s Cocktail Time!
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0:00 Today on Cocktail Time
0:42 Super Syrup
1:10 Super Foam & Methyl Cellulose
1:49 Making Super Foam
3:19 Flavored Super Foam
5:06 Batch it up!
5:33 Super Whiskey Sour
6:48 White Lemongrass Lady
8:06 Tasting Notes
8:39 Bottom of the glass - Sodium Benzoate
9:32 Final Verdict & Recipes
The team behind this video:
Robi Fišer
Sašo Veber
Phantom hand
#cocktailtime #superfoam #whiskeysour
So will egg whites become a thing of the past now?
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Thanks for the videos!! Quick question: You didn't hydrate the gum arabic for 12 hours in the fridge this time unlike in the super syrup episode. Is this step no longer necessary?
I always love to learn about new cocktail techniques. They’re Super in-Foam-ative 😂
You were waiting to use that huh?
@@PipoBonesYeah, I bet he was super egg-cited to use that yolk.
As a chemist and a bartender, I love to see you using a stir plate 😍 🥚
I love using it! Cheers!
Fantastic recipe! Made a batch right after watching and froze it into 3/4 oz cubes. They work perfectly straight from the freezer using Dave Arnold's juice shake technique. Shake one cube alone with the cocktail ingredients until dissolved, then add ice and shake as normal. They will be a staple in my freezer from now on.
fantastic!
How do you reckon the cubes last in the freezer? I bought some miracle foamer and find it has an awful smell to it. I'm looking for a relatively long life option cause I don't make egg white/foamed drinks very often!
thank you for sharing new techniques, i will try this one!
You’re welcome 😊
That magnetic stirrer is a fun addition :D
for sure! I love using it! 🤩
It's actually really smart. We've used a blender and it's painful to clean afterwards and it has to sit 24h before you put it in bottles. Will definitely buy one!
Great video 👏 would ♥️ to see a video on 🥚 alternatives.
🥚 Great video, Kevin! Thanks so much; this looks like a great thing to try.
you are welcome! 🥂
Great video, I was waiting for something like this!
Glad you liked it!
Thank you Kevin!
As always so good and well explained. Cheers 👌
Glad you enjoyed it. Thanks!
Yes! A new version of the egg replacement video would be great!!
thanks!
Great recipe Kevin, thanks for sharing, Saludos from Costa Rica!!
My pleasure! 🥂
🥚
Thank you for this great alternative .
Now let's try to find some methyl cellulose!
Great video, as usual. Thank you! 🥚
Thanks for watching!
I incorporated, made and sold so many cocktails as barmanager with super syrup, but also encountered this issue as well, as with low sugar sours, this is a really great video as always!
Awesome! Thanks!
Same here
I was waiting for so long for this!
Kevin you are amazing!!!
Glad you like it! Cheers!
KEVIN!!!! Great video!!! I bet this is great in a Pisco sour for sure!!! I'm not a big fan of foaming bitters, so any egg subs would be great!!! CHEERS to you and the crew!!!
Amazing! Glad you like it! Cheers!
This is an amazing technique! 🥚
Thank you! Cheers!
This is really helpful Kevin. Thank you. Being a home mixologist, I would still use egg whites for daily use. However, when we host cocktail parties it makes sense to use superfoam. I will learn this technique. Not a fan of sodium Benz. Preserve....all the best to you and the team. Well produced as always. Cheers!
Really good stuff Kevin! I was using the wrong methocel last time and now I have the right stuff 😊 Something to consider is that eggwhites do more than add texture. The proteins bind to tannins and will round out the taste of some cocktails (like milk in tea) but this is mostly applicable to barrel aged spirits.
Exactly. Maybe I will do another revision of this super foam in some time, to capture protein binding too. I already have something in my mind 😉🥂
🥚 bravo 👏🏼
Always very inspiring
🍸
Thank you! 🤗
What a great idea and technique, thank you Kevin for the inspirations. May I please know how long this super foam last for?
use it in a week
You can also boil soapwort root and use its water. You can dry the same root, boil it and use it many times.
nice! I will try that too!
🥚 great video!
thanks!
Very cool.
Thanks!
Could you possibly use red wine for flavoring instead of water?
Hey Kevin, love this concept. Seems very cost effective and less wasteful than eggs or Fee Foam. I may have missed it in the video, but I didn’t hear a recommendation for shelf life if you add the preservative. Did I miss this in the comments about Sodium Benzoate? Curious how much longer than a week it would extend.
I was searching a long time for a good alternative to fresh egg white, and because pasteurized egg white is available to me only with very limited shelf life and quite expensive as well, Aquafaba not really available around, and commercial powders are so disappointing, I will go with your recipe now! Having most of he components at hand already because I use them in molecular cooking, it's also an obvious thing to do. Thank you so much for this excellent video! Great fan of your content! 😃👍🙏
This is fantastic, specially for friends that are hesitant to have raw egg whites when I make Pisco Sours. I love the fact that it can be frozen also.
This may too early in your “trials” , you mentioned this can be frozen but can this be frozen and thawed multiple times without affecting foam texture?
You can freeze it, but instead of thawing and freezing it many times, store it in smaller bottles and take out small portions.
I really want to know if this can do the trick of pouring club soda around the spiny part of the bar spoon to get a tube of foam to form. It's one of my favorite party tricks and soft drink to make to children or just people who don't want to drink.
@KevinKos probably guar gum could help stabilizing
I started using that in my orgeat and got a light foam which is actually pretty stable
Thank you for sharing! I will try this one out. Cheers!
@@KevinKos but don’t put too much. On 50ml 1g should be fine 😌 but Iam actually not sure how it reacts without sugar. Iam gonna experiment there a bit
I'm not sure how you don't have a degree in chemistry because this stuff is out of this world. The trial the error stages you go through must be lengthy. Awesome stuff.🥚
I definitely would like to see other egg white alternatives. 🥚 I have nothing against egg whites, but I hate wasting good egg yolk.
Hi Kevin. I am trying to make foams with a syphon using this Methylcellulose mixture. It comes out nice and foamy but turns into liquid pretty fast. I've tryed to stabilize it adding Agar-Agar but it din't work. Any suggestion for making syphon foams without eggs? Thank you👏
Is there any way, to make a batch of foamy cocktails without double shaking each serving? Is iSi the best option?
How long can it remain usable?
How long can it last in the fridge?
How many Times you can keep this in fridge ?
Hi Kevin,
I am pre batching and freezing a lot of my cocktails these days. Would this super foam keep its stability within a pre batched cocktail as well? Especially when i want to keep them frozen in my sous-vide bags?
I'm curious what are the pros and cons compared to miraculous foamer Ms bitters ? Price/longevity/labor cost/efficiency
Okay! Hydroxypropyl methylcellulose really does work! In fact, i can personally say it works *so much better* than egg white. So long, egg white!! Everyone needs to switch to this, immediately! Thanks Kevin!
Cheers!
Thank you so much for this @KevinKos ! Really appreciate you taking the time to work on our niche little questions and requests!!
Super Foam just replaced egg whites at the bar I manage! I adjusted the recipe to have 25% less gum arabic (15g) as i found that with the full 20g the solution would come out a bit too thick and with a less than surgical measurement the cocktail would start to feel like it was thickened... also with 15g of gum arabic the super foam never actually separates which is a nice plus!!
My only question is what would you say the shelf life of this solution is?
And what would be the main indicators to look out for in order to diagnose that?
Thank you for everything you do!
Love from Berlin!
Thank you for sharing this! I would say to use it in a week, but it should be good for 10 days. Be aware of any mold clouds or particles. Also, you can freeze it for later use.
@@KevinKos Thank youuuu
I will definitely give this a try. I've been just skipping foam in my sour cocktails.
Have you ever tried Fee Brothers Fee Foam? I have been thinking of giving it a try, it just calls for two drops in a standard cocktail, so i have doubts it affects mouthfeel very much. 🥚
I have tried some foam drops but I find some smell weird (not all of them though).
Have you done any experiments with adding the superfoam into prebatched cocktails? Like how about the shelflife and foam when already mixed with alcohol and sugar and so? 🤔
Yes. Check out my batched cocktail episode. Cheers!
egg white replacement breakdown please!
noted! Cheers!
Hi Kevin, I would appreciate some guidance. I followed your steps and also found that the super foam used in gin cocktails deteriorates rapidly, in my case within 90 seconds. Whiskey performed similarly when served in a coupe. The foam held up better in both cases in a cubed rocks glass, with whiskey outperforming gin by ~2 minutes. Upon pouring cocktails with super foam, I can hear the foam aggressively fizz to the point that it sounds like static, as all the micro bubbles are rapidly deteriorating. Is this something you also experienced, and if so, was it to a similar extent? Ideally in order to compete with the stability of egg white, the foam should at least 5 minutes undisturbed, if not more. Would love to hear your thoughts on this, thank you.
Edit: Also, I am using the correct Methocel F50 from modernist pantry.
🥚 the waste is also an issue for me. All these egg yolks end up sitting in the fridge, and while I tell myself I'm going to make hollandaise, it never happens. Having an ingredient that can be measured out as needed is perfect!
Carbonara is also a good way to use up egg yolks!
@@Lasciatemi_Guidare Or crème brûlée
Glad you like it!
Hi Kevin! Why are you saying that super foam will flake off due to the addition of gum arabic? Isn't it equipped with an emulsifier, which on the contrary allows the liquid to be homogeneous?
Kevin, what do you think about using albumin egg white powder?
I made a whole video comparing different egg white options (including powdered), check it out here: ua-cam.com/video/dFSPc0q7luk/v-deo.htmlsi=0pSMUNWXe01jKa3F
Can we use this in baking aswell??
"Methocell can be used in cooking, but I am not sure about the super foam. I believe that it has some uses in the kitchen, but I am unsure about the specifics. Perhaps there is a chef who could provide some ideas."
Unfortunately I'm run out of the Arabic gum powdered, at the moment in my hands I've some soy lecithin powder, I read that could be a substitute for arabic gum. Can I use it or I made just a big messy😅 with the same quantities ?
Thanks for the videos!! Quick question: You didn't hydrate the gum arabic for 12 hours in the fridge this time unlike in the super syrup episode. Is this step no longer necessary?
I've got the exact same question. Could maybe be using pre-hydrated gum arabic?
I chose to skip this step and take a faster and easier approach because the shelf life of super foam is shorter than that of super syrup. The super syrup technique involves mixing sugar with xanthan and water, which needs time to settle down. During this time, I took the opportunity to hydrate gum arabic even better.
From the looks it might have a better foaming effect than aquafaba. Well done. Would really like to see the comparison before stocking up on Methyl cellulose 🥚🐣🐓🍸
glad you like it! Cheers!
If I use Methocel® F50 in your recipe instead of methyl cellulose can I use the same recipe or do I need to adjust it?
You can use the same recipe.
Hi Kevin, is it possible to substitute xanthan gum? In PL the smallest pack of xanthan gum is 50 g. The similar case is with methyl celulose, but I would rather buy methyl celulose
You don't need to use xanthan and gum Arabic. The essential ingredient here is methocell.
I read on imbibe that you can more quickly hydrate gum arabic via sous vide (@145F, 2 hours). Do you think we’d be able skip the whisking / stirring entirely by doing the same with your mixture?
That might work too! Let me know if you'll try it out.
Hi Kevin! Can I use methylcellulose (E461) for food use?
Yes, that's what I use as well. Make sure it doesn't say that it's not food-safe.
specialingredientseurope.com/products/methyl-cellulose-e461
Is the foam issue with the white lady abv based? I always struggled using egg whites to get good foam on a white lady since it has more booze in it than a whisky sour. My solution has been to simply do a quick shake sans egg white to get some dilution into the drink, then add egg, shake, strain, dry shake. It's annoying but it works. Since you're dry shaking all these anyway, is there really a reason to add the super foam to the cocktail during the first shake? Seems like you could just omit that, then eliminate the contact with the alcohol at a higher concentration (assuming the alcohol is the issue).
I already have cellulose gum (sodium carboxymethyl cellulose). Is there any reason that wouldn't work instead of the methyl cellulose? Would I want to use the same amount?
Carboxymethyl cellulose doensn't work the same way.
Kevin, I have a question, we don't have to pre-soak the gum arabic?
I chose to skip this step and take a faster and easier approach because the shelf life of super foam is shorter than that of super syrup. The super syrup technique involves mixing sugar with xanthan and water, which needs time to settle down. During this time, I took the opportunity to hydrate gum arabic even better.
When I made the super syrup I combined that with Lemon Juice to make a sweet&sour. My confession is that I used store-bought lemon juice with a High shelf-life. I think that that, together with the sugar, gave the syrup a long shelf life, without having to add other preservatives. I might be wrong though
Also great idea!
Made and tried this a while ago for a ramos gin fizz. Turns out you can't get the pillar of foam using super foam as the foam collapses due to the soda water. Also depending on your gum arabic the color of the super foam may be different from the video (mine was orange-brownish after dissolving the gum arabic)
I have enjoy my isi whipper alot I use egg white alot I was thinking would this mix be a good replacement for the eggs for the whipper for other ppl I make drinks for that are not egg ppl for one reason or another?
you can use it with a nitro charger for a texture simmilar when shaking.
Could you please tell me the name of the Magnetic Stirrer? Thanks a lot.😊
check out the link in the description.
Thank you for the video!
I played around with it for a week or so and this is my thoughts.
It won't 100% replace egg white's texture. For example, you can't really do the Angostura dots and such. So instead, Im making different flavored foam.
combine 1/2oz each of the Super foam, water, and flavor (I'v been using stronger flavor stuff like Campari, Cynar, etc)
then use a latte whisker and froth it until it becomes a foam. Let it sit on top of your cocktail.
This way, you can easily whip up different flavored foams as you like and don't have to batch is it like the Gelatine and iSi canister method.
Thank you.
Tomas con gusto hombre, se ve que le das duro!❤💪💪💪
how do we make saline solution?
10g salt to 40g water
Definitely going to give this a shot and test it against some egg whites. That being said, even if its great, can't get rid of eggs totally. Flips are too damn good.
For sure! Nogs and flips has te be made with egg. Cheers!
In my experience. Everything dissolves better if you use warm/hot water (80°) and then use a stick blender in a pot (leave the blending part on the ground of the pot and be careful not to mix in any air) Then leave it for 24 hours.
I feel you can prepare a higher quantity with the stick blender in one pot then with the mixing plate
Thank you for sharing!
What is an accurate way to measure .3g
my digital scale only does whole numbers
round it to the point your scale can messure. Although precision scale is super handy and cheap. Check out the link in the description to get yours on Amazon.
Since i cant find methocel in my country, is cosmetic grade hpmc safe to use?
no! Only food grade methocell
@@KevinKosits good that i asked 😅
One thing that this technique is missing, is how albumin in egg white bindes with the tannins, I'd love to see a solution to that
Noted!
I totally forgot to add 🥚 emoji in the edit. 😅 awesome presentation!
No worries! Cheers!
Thanks for including my comment I guess? :D
I make mine without gum arabic, because of the yellowish tint it gives. Also gum arabic I bought brings a weird tingling sensation, perhaps something's wrong with it.
Anyway, using enough xantan produces similar results, I didn't see much benefits of using gum arabic
Make sure to use food grade gum arabic. I used it for the texture and color. It looks almost the same as eg whites. Thank you for your feedback!
Thank you on behalf of vegans and people sensitive to raw egg smell in cocktails! Can't wait to make it
You're so welcome! Cheers!
I’d genuinely rather mix my cocktail with dish soap than egg whites. Thanks for a better alternative 😂
Superfoam, alternative to:
- egg whites
- dish soap 😂
Is it good for ramoz gin fizz?
would love to know aswell!
the foam won't rise over the rim. It's not as firm as with the egg whites.
@@KevinKos tysm!
🥚. I was also wondering whether the methylcellulose from Modernist Pantry would work in your recipe.
I think so!
Modernist Pantry makes several different versions. Get their Methocel F50.
Help please! I tried three times at this point and it just will not foam :(
Having the same issue. It foams up on my part but the layer is very thin, close to none. I used 30ml~1oz. Both Dry shaken and Reverse Dry shaken, comes out the same.
I love Kevin kos. All my homies love Kevin kos
Sodium Benzoate is only an effective preservative at acidic pH! I would revise that section of the video with a different preservative.
thank you for the info!
My guess for the foam dissipating fast on the second cocktail is that the oils from the lemon peel broke the surface tension. But I am not scientist.
We tried another one without the spraying oils on top and the result was the same.
soap root, try this
thanks!
👍🏽
I'm curious if methylcellulose or one of the gums would help the chickpea based foamers with their mouthfeel. I've tried them multiple times against eggs and the foam is good, but it separates into a dense head much faster than the egg based foam, and the mouthfeel is much thinner, doesn't have that silkyness that the eggs impart. To the chemistry set!!!
Let me know what you'll find out! Cheers!
@@KevinKos I made some but realized I don't have any eggs! Testing is delayed
@@danjennings5068 no worries! Let m eknow when is in the full swing again.
@@KevinKos Took forever but finally did the comparison. The 7.5% gum added to the faba foamer did improve its texture greatly but it still doesn't stand up to the egg or superfoam in texture. Also the faba foam does bring a touch of its own flavor, and at least the stuff I have is pretty dark so it affects the color of the resulting cocktail as well.
I like the ease of the faba foamer being able to whip up a foamer without planning ahead but I'll probably use up what I have and switch to superfoam.
@@danjennings5068 thank you for such valuable update! Cheers!
Someone can help me, I made this super syrup and super foam with exactly sam ingrendiets but the foam doesn't thick as kevin got . Why ?
Do you use the right methocell? Some used CMC, and this doesn't work.
@@KevinKos Hi! Love your content. I used HPMC as you said but it still doesn't foam up. Can u help me out there?
@@bellng2752 Sorry to hear this method didn't work for you. Did you use precision scale? Did you hydrate Methocell properly?
What's the shelf life?
use it in a week
@@KevinKos Thanks!
In Liquid Intelligence, Dave Arnold mentions how the polyphenols in eggs strip astringency and color from whiskey in a whiskey sour, resulting in a lighter and smoother taste. In a side by side comparison, do you think egg whites would make for a substantial taste difference?
There would be a slight difference, for sure, but not that substantial.
Can`t wait to try this! Not a vegan but I alway found raw eggs in food rather unappealing...
cheers!
@@KevinKos I actually made a batch on sunday and tried it in a London Frog and a Pisco Sour. It worked beautifully! Neutral taste. Easy to make and use. Great foam! I think this will be the new standard.
@@stefankirst3234 foamtastic! 😉😉🥂🥂
kevin can we use only xantana
No, but you can use only Methocell.
🥚
If you are using Sodium Benzoate as a preservative you would first need to acidify the liquid. I doubt the pH is low enough for Sodium Benzoate to be effective.
thank you for letting me know! Cheers!
How about using a blender instead mixing and let it rest in a bottle?
By the way awesome as always 👍
it will make it too foamy so it's best to mix it gently.
FIRST?!?!?===============>Solid gold egg NOW!!!!
cheers!
As you're using super juice and super foam, I'm really disappointed by the use of simple syrup. When will we see super syrup (even though I don't know what that would look like 😂😉)?
Jokes aside: buying methyl cellulose right now!
He already made super syrup, as he mentioned at the start. This video was made after a request to make it without sugar. Here's the link.
ua-cam.com/video/8lfWBxtH6hk/v-deo.htmlfeature=shared
@@notahotshot Cheers, I didn't see that one 😃
Very interesting, but I’ll stick with the chicken embryos. Cheers!🥚🍳
Fair. Cheers!
🥚🥚🥚
AHHHH NOOO I just made a liter of super syrup :|
So sorry 😅
I like them eggs, but bring us the knowledge please! 🥚
awesome! Cheers!