So will egg whites become a thing of the past now? Get a Magnetic Stirrer: geni.us/YOByg5 Get some Condiment Bottles: geni.us/NCrX9Z Get Pure Methyl Cellulose: geni.us/8BIo
If you like what we do, you can also support the channel here: 🎩 Cocktail Time Patreon: www.patreon.com/cocktailtime 🍸 Buy me a Cocktail: www.buymeacoffee.com/kevinkos 👕 Merch: my-store-11171765.creator-spring.com 🛒 My Store: kit.co/KevinKos 🌍 Web Page: www.kevinkos.com/
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 love your videos! Did you ever try just using albumin powder as an egg white substitute? I tried using 2.5gr albumin powder instead of egg white in a sour cocktail, and it produced a stable and thick layer of foam, i didn't feel like it added any taste of aroma to the cocktail.
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.
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!
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!
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!
I think I come up with a decent tweak for this technique. Texture, foaming and shelf stability is perfect, but it felt like something is missing in the taste, similar to eating a desert with no salt. And it actually is salt and msg. Egg whites contain 150 mg sodium (which translates to ~0.5 g of table salt) and 0.05 g (pretty annoying to measure) per 100 g. So I tried it and it taste exactly like egg whites and these minuscule additions of salt and msg makes the taste a bit more round and complete.
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.
Hmmm, this led me down a rabbithole, but I think I might have found a vegan substitute: Chitosan from Aspergillus Niger. An area of study where the ability of egg white to in effect remove tannins is the process of fining (adding one thing to remove another) in wine making. There are different types of fining compound that have different purposes. Minerals for example are used to make wine more visually clear while proteins are used to remove tannins. The problem is that all proteins mentioned are animal based (gelatin, egg white, etc) there is however chitosan which normally is derived from shellfish but can be derived from the fungus Aspergillus Niger. I did not find anything regarding it's effect on tannins since the commercial offerings rather it toward other aspects of fining but it is the most promising I have found. It also is not water soluable but seems to be soluable in acidic water based solutions. I have no previous expertise in any of the above subject so my understanding is at best limited but more probably wrong, use it as a jumping of point for your won research and nothing more.
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!
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
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.
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!
I've made two batches of this and am not getting any foaming. The cocktails I make have a great mouth feel, but I can't manage to get the foam to happen. Any recommendations? Looking through other comments, I only see a mention or two of foam not working as expected, so I'm thinking it's me...
Me tto I bought the wrong metilcellulose the first time now I tried again with the right one and now it's slightly foamy it got a little more xantan by mistake and actually the solution it got little solid maybe that's the problem
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?
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! 😃👍🙏
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 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.
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.
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? 🤔
🥚 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!
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
"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."
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.
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👏
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. 🥚
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?
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 🥚🐣🐓🍸
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 ?
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 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.
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?
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?
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?
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?
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).
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)
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.
Hey, I am having the same situation. My bubbles are big, not as small as egg whites would create and also they are going by really quickly, after a few seconds I have a layer smaller than 1cm, it is behaving nothing like egg whites. Also I am using pure methylcellulose, the same as Kevin but not the type found at the modernist pantry. Did you find any workarounds?
It works fantastic in drinks but when I try to use it to substitute egg whites in siphon foams it doesn’t work. For a second it looks perfect but then it deflates instantly. Any guess why? Thx
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
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.
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.
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
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!!!
@@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.
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.
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.
@@djblsky6784 that's interesting. this one works with me everytime. So you don't get any foam at all? Brown color is because of the gum arabic so no worries about that.
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
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?
@@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.
So will egg whites become a thing of the past now?
Get a Magnetic Stirrer: geni.us/YOByg5
Get some Condiment Bottles: geni.us/NCrX9Z
Get Pure Methyl Cellulose: geni.us/8BIo
If you like what we do, you can also support the channel here:
🎩 Cocktail Time Patreon: www.patreon.com/cocktailtime
🍸 Buy me a Cocktail: www.buymeacoffee.com/kevinkos
👕 Merch: my-store-11171765.creator-spring.com
🛒 My Store: kit.co/KevinKos
🌍 Web Page: www.kevinkos.com/
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 love your videos! Did you ever try just using albumin powder as an egg white substitute? I tried using 2.5gr albumin powder instead of egg white in a sour cocktail, and it produced a stable and thick layer of foam, i didn't feel like it added any taste of aroma to the cocktail.
Kevin, I've tried this recipe, and no matter that I do I keep getting a slimy, non foamy substance. Any help?
@@redpilledninja4634 what kind of methylcellulose you used?
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!
As a chemist and a bartender, I love to see you using a stir plate 😍 🥚
I love using it! Cheers!
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.
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
Yes! A new version of the egg replacement video would be great!!
thanks!
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!
thank you for sharing new techniques, i will try this one!
You’re welcome 😊
🥚
Thank you for this great alternative .
Now let's try to find some methyl cellulose!
Could you possibly use red wine for flavoring instead of water?
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!
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
Great video 👏 would ♥️ to see a video on 🥚 alternatives.
I think I come up with a decent tweak for this technique. Texture, foaming and shelf stability is perfect, but it felt like something is missing in the taste, similar to eating a desert with no salt. And it actually is salt and msg. Egg whites contain 150 mg sodium (which translates to ~0.5 g of table salt) and 0.05 g (pretty annoying to measure) per 100 g. So I tried it and it taste exactly like egg whites and these minuscule additions of salt and msg makes the taste a bit more round and complete.
How would it work on a Syphon, with a couple cream chargers? Would it create the same style of foam just slightly faster?
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 😉🥂
Hmmm, this led me down a rabbithole, but I think I might have found a vegan substitute: Chitosan from Aspergillus Niger.
An area of study where the ability of egg white to in effect remove tannins is the process of fining (adding one thing to remove another) in wine making. There are different types of fining compound that have different purposes. Minerals for example are used to make wine more visually clear while proteins are used to remove tannins. The problem is that all proteins mentioned are animal based (gelatin, egg white, etc) there is however chitosan which normally is derived from shellfish but can be derived from the fungus Aspergillus Niger. I did not find anything regarding it's effect on tannins since the commercial offerings rather it toward other aspects of fining but it is the most promising I have found. It also is not water soluable but seems to be soluable in acidic water based solutions.
I have no previous expertise in any of the above subject so my understanding is at best limited but more probably wrong, use it as a jumping of point for your won research and nothing more.
How long can it last in the fridge?
Would this recipe work if i put it into a cream whipper to make foam?
🥚 Great video, Kevin! Thanks so much; this looks like a great thing to try.
you are welcome! 🥂
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!
Thank you Kevin!
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
@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
Great video, I was waiting for something like this!
Glad you liked it!
Is it necessary to have this magnetic stirrer?
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.
Did you manage to find any shops that offers xanthan gum and methocell in reasonable amounts in PL or EU?
I definitely would like to see other egg white alternatives. 🥚 I have nothing against egg whites, but I hate wasting good egg yolk.
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 waiting for so long for this!
Kevin you are amazing!!!
Glad you like it! Cheers!
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!
As always so good and well explained. Cheers 👌
Glad you enjoyed it. Thanks!
Amazing recipe! How much sodium benzoate would you add to this? How much would that prolong shelf life?
Best regards
Can i prebatch with superfoam?
egg white replacement breakdown please!
noted! Cheers!
I've made two batches of this and am not getting any foaming. The cocktails I make have a great mouth feel, but I can't manage to get the foam to happen. Any recommendations?
Looking through other comments, I only see a mention or two of foam not working as expected, so I'm thinking it's me...
Me tto I bought the wrong metilcellulose the first time now I tried again with the right one and now it's slightly foamy it got a little more xantan by mistake and actually the solution it got little solid maybe that's the problem
How long can it remain usable?
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.
@KevinKos How can I make it last longer without putting it in the fridge? What I should use? Thanks in advance!
You wold need to lower the PH and ad sodium benzoate, but I guess it's easier to put it in the fridge.
Great video, as usual. Thank you! 🥚
Thanks for watching!
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! 😃👍🙏
they dont sell chickpeas cans in your country?
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.
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!
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
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!
🥚 bravo 👏🏼
Always very inspiring
🍸
Thank you! 🤗
HI kevin
can we make using carboxy methycellulose
and how the rattio
thanks kevin
Carboxy Methocell doesn't work
🥚 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!
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
How many Times you can keep this in fridge ?
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."
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.
Could you please tell me the name of the Magnetic Stirrer? Thanks a lot.😊
check out the link in the description.
Very cool.
Thanks!
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?
I'm curious what are the pros and cons compared to miraculous foamer Ms bitters ? Price/longevity/labor cost/efficiency
🥚 great video!
thanks!
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.
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).
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?
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!
What's the shelf life?
use it in a week
@@KevinKos Thanks!
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 ?
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.🥚
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.
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?
how do we make saline solution?
10g salt to 40g water
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.
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.
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.
My super foam ended up being brown. Is this a problem?
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).
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)
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.
Hey, I am having the same situation. My bubbles are big, not as small as egg whites would create and also they are going by really quickly, after a few seconds I have a layer smaller than 1cm, it is behaving nothing like egg whites. Also I am using pure methylcellulose, the same as Kevin but not the type found at the modernist pantry. Did you find any workarounds?
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!
It works fantastic in drinks but when I try to use it to substitute egg whites in siphon foams it doesn’t work. For a second it looks perfect but then it deflates instantly. Any guess why? Thx
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!
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.
Tomas con gusto hombre, se ve que le das duro!❤💪💪💪
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!
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!
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!
The man's got style!
Thanks!
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.
Im having the same problem with pure Methy and the same recipe, on try two right now.
🥚. 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.
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.
I tried this and got a brown, gooey and slimy result that don't foam at all.
Any suggestions??
Yeah, got the same.
Brown slimy fluid, barely any foam after shake wirh ice.
Not sure why as well :/
What kind of methocell have you use?
@@KevinKos
The same one from Special Ingredients :p
@@djblsky6784 that's interesting. this one works with me everytime. So you don't get any foam at all? Brown color is because of the gum arabic so no worries about that.
@@KevinKos
Very little, but that was my first time with super foam.
Next time I will just add a bit more methocell.
Tkank you for the response :)
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!
Great recipe Kevin, thanks for sharing, Saludos from Costa Rica!!
My pleasure! 🥂
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.
kevin can we use only xantana
No, but you can use only Methocell.
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 totally forgot to add 🥚 emoji in the edit. 😅 awesome presentation!
No worries! 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.
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?
@@KevinKos stir until fully dissolved, is there anything more to it. Im having same problem
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! 😉😉🥂🥂
👍🏽