Molecular Gastronomy - Frozen Parmesan Foam Recipe
Вставка
- Опубліковано 25 лют 2014
- Create Amazing Frozen Parmesan Foams with our Cuisine R-Evolution Kit and Receive 5$ to discover it here by subscribing to our newsletter:
molecule-r.com/pages/about-mo...
Click here to receive our 40 Free Recipe E-book: www.molecule-r.com/free-e-book
More Molecule-R products here : molecule-r.com/collections/al... - Навчання та стиль
::facepalm: DONT THROW AWAY THE PARMESEAN PASTE! Spread it thinly on a silpat and BAKE in the oven until golden brown and bubbly. Let it cool and you have parmesan crisps!
Thanks for the tip! :-)
Hi, can I serve the foam right away with frozen ? Thanks
wow!
What is name music? It's perfect
Did
You add the scrapped cheese to the foloowing blending process before freezing? 😊
coooooooooooool...
how long can it be frozen for say at a house without going bad?
Thanks, I'm trying to understand the "foam" thing as I read a little about Adria at El Bulli in Spain. Was he doing the same as you here? I thought I might get my sister a foam instruction manual for Christmas.
+Greg Dahlen Hi there! We're so sorry we're only now responding to this. This is definitely a technique that's been featured in Ferran Adria's cooking.
MOLECULE-R Flavors Thanks, well, it is an interesting concept, although is there a sense in that it's really stretching to please people who have done everything else, tasted everything else, are somewhat jaded?
+Greg Dahlen I don't know about that! That's definitely not how we think of it at Molecule-R, in the sense that for us, molecular gastronomy is more about taking cuisine further down the roads of creativity and innovation. But everyone's approach is bound to be different! :-)
MOLECULE-R Flavors yes, thank you for your gentle answer, I was too harsh. I have not had foam and I imagine it could be interesting but there is a strange little gasp in my stomach when I drink say beer foam, it's like my stomach wants more but it's mostly air.
But then again other food is at least somewhat air, like I really like Cheetos cheese puffs.
One food I wish someone would improve is moss. Sometimes I'll scrape a little moss off a surface and eat it. The problem is that moss clings very tightly to dirt so I always get some dirt with the moss. But moss seems too delicate to scrub strongly..............
Is it ok to use milk
Nice ! Whats the serving suggestion in the vid ? Thanks
Martin Descalzi hey Martin six years later but I’m pretty sure that’s a cured egg yolk wrapped in prosciutto with balsamic (?).
@@simba-san1818 better late than never :-)
For those of us that buy the bulk canisters, it would really be nice to know how much is in each packet so I can measure and get the same results. I've been turned away from all the recipes on the DVD (that came with my kit) and the recipes from the youtube channel for that very reason.
I agree, but the info is available on the website (e.g. www.molecule-r.com/en/refills/16-soy-lecithin-sachets.html 2g per sachet for soy lecithin). Agar: 2g/sachet. Calcium lactage: 5g/sachet. Sodium alginate: 2g/sachet. Xanthum gum: 1g/sachet. Gelatin: 4g/sachet.
How many grams are in that sachet of lecethin?
Cuál es la medida de lecitina?
The yolk looks like elvis at the end.
So does this freezing technique work with just Parmesan or could I also do it with other foams such as strawberry foam etc
Yes, it would work with other foods but you need specific recipes to have the right amount of grams or ml, you can refer to our recipe books!
www.mmtumshop.com/collections/molecule-r/products/50-molecular-gastronomy-recipe-book
www.mmtumshop.com/collections/molecule-r/products/40-molecular-gastronomy-recipe-book
MOLECULE-R thanks so much for the quick reply, so any foam can be frozen but the best results depend on the ratio of soy lecithin
It can stand for how long? a day? few hour?
Hunter Ng The foam will definitely start drying after 30 minutes, and it will eventually collapse back into its liquid form. The good news is, you can always re-froth it to make it foamy again!
so it's parmesan flavored ice crystals?
Sure, you could call them that!
Is Liquid soy lecitin ok for this technique?
Powdered lecithin is just dried liquid lecithin, so no, it's not too important. Lecithin is a chemical that helps oils and water molecules bind. It technically doesn't need to be from soy, as lecithin is also found in eggs, as well as many other plants. The problem with using eggs in this recipe is that you will most certainly impart a scrambled egg flavor to your parmesan foam...
would this work with say any foam ? i mean freezing the foam to give it that texture
Alcoholic foams aside, yes!
can i make my own frozen parmesan foam at home? with these ingredients? only soy sauce, i need?
You can but you need soy lecithin not soy sauce. hope that helps.
SpiralOutElle right! soy lecitin is what i need. thank you.
lol soy sauce
***** do you think that is funny?
faksmakinesi it´s soy lecithin, not soy sauce. ;)
Can this be made without soy lecithin? I'm intolerant to soy, is there a soy-free alternative?
Hi there! A good soy-free substitute to soy lecithin would be methylcellulose.
MOLECULE-R Flavors Thank you :)
@@MOLECULERFlavorsInc have "sunflower" lecithin it wold work ??
thank you
How many grams of lecitine for this recepies? 2 grams?
+An Pe So sorry we're only now responding to this. Yes, the answer is two grams.
I like to use this technique.
1) Take a piece of aged Parmesan cheese.
2) Allow it to come to room temperature to open up its mature flavour.
3) Grate it finely over your food of choice.
4) Serve.
What a really like about this technique is you can serve as much, or as little as you like.
You can also get creative with this technique. Try placing it under a hot grill..or creating fabulous curls with the edge of your knife for greater amounts, or finely grate on a zester for delicate amounts.
Don't get me wrong, adding water to the cheese, simmering it, blending it and freezing it also sounds great and convenient.
I too like to go to videos about things I don’t care about, and leave silly comments for no reason.
Matt Pinaud 😂
😂😂😂
@@MattPinaud The difference between us, I do care immensely about food. Its only been my life for the better part of 30 years and how I make my income and met all my friends. Let me more biting. Nothing here made the original better. Thats not cooking. Its defacing. When you take something great and make it worse.
@@lefthandright01
You didn't try this before writing your comment . Spoken like a true bitter old chef 😂
Doesn't freezing dampen the flavour of the cheese? Also, I hope you used a good parmigiano and not an Italian sounding parmesan made God knows where...
+Francesco Sirotti Hey there! Thanks for the questions! We didn't think the cheese lost any flavor from the freezing, actually. As for the quality of the cheese itself, we definitely recommend using real Parmigiano-Reggiano if possible! :-)
+Francesco Sirotti What, something wrong with Kraft? ;)
+r h it aint cheese son
@@amal-ti2zz kinda everything if you ask anyone who've tasted the real parmigiano reggiano or grana padano
Hvy dont you talk?
Hey there! The main reason we use captions for instructions in our recipe videos is that they are much more versatile than a voiceover as far as languages go. That way, we can just quickly translate captions into whichever language we want, which makes the videos (and our products, since these videos are a part of the DIY kits we sell) accessible to a much wider customer base.