I got a Gevalia "cappuccino/latte" kit for my Keurig that had this milk froth powder. I thought that was the coolest thing, but unfortunately, I can't find JUST the foam packets anywhere. So, I wondered if I could make my own out of like, lecithin powder and powdered milk. Something I can just add to my coffee and stir it up. No fancy CO2 canister, just a little electric whisk. Is that possible?
Working on a feta "air" for a greek salad martini. I want something soapy like the foam you get from the versawhip foam. my foam base is feta water, water, simple syrup, olive brine and vermouth. I also approached with soy lecithin but the foam dissolves into the cocktail. How would you approach a dairy / calcium based liquid foam ? Xantham and versawhip combo?
You can't really foam something with a lot of dairy and expect it to be lacy like a versawhip foam. Your best bet would be a mono & diglyceride flakes foam but the texture of that foam is dense. blog.modernistpantry.com/recipes/updated-nicoise-salad-with-black-olive-foam/
no if you put it in the fridge the air would contract and make the foam less, infact with the lower pressure in aircraft cabins your foam bubbles will be bigger. :)
You can't make foam by hand-mixing alone. If you're looking for a more affordable option - try a Magic Wand: modernistpantry.com/products/modernist-pantry-magic-wand.html
Do you have any tips for making lacey foam with the foam magic powder? when I mix the powder with water at a ratio of 100:1 or 100:1.5 (by weight) the liquid becomes a heavy mucus-like texture that won't hold "lacey" bubbles. I can get the liquid to form micro-foam if i blend it in a blender but it's not what i'm trying to do at all. Help??
Hi ! Your video is really interesting but can you recap a little bit what you said in the desciption ? Let's say name of products, dosages and usage, because when I cook I sometimes go back to youtube to find informations and here it is difficult, the video is long
If making a Jasmine Syrup foam, what ratio should i use? Does 1% ratio works? And also my goal is to get a bigger bubbles and not the soapy kind of bubbles
It is not pure xanthan gum. It is a proprietary blend of hydrocolloids that have also been specially processed to create an instant foam that is very stable.
You guys need to include how much magic foam to how much liquid, different liquids, are going to weigh differently depending on what the liquid is, but I’ve use this entire bag of magic foam, on many different types of liquid, I am using a hand aerator and cannot get the lacy foam… All it does is turned into basically, foam
Write in to service@modernistpantry.com with your recipe and Scott can give you a few tips. But Foam Magic won't make a super lacy foam if that's what you're looking for.
@@Modernist_Pantry Which product makes the lacy foam, and what type of tool? I thought according to the video that the hand aerator would make the Lacy form with the magic foam
I've been trying to make lacey olive brine foam to put on top of a martini to make it slightly dirty but using soy lecithin I can't get the foam to become lacey. Do I need to dilute it with water, am I adding too much lecithin? My foam just looks too thick and slightly liquid. Thank you for your help.
You guys are a great duo...BUT...I check in for the information too! I am looking to take New York State Maple Syrup to the 'next level' with one of your foaming agents. My family would love the mousse-like pressure foam approach you demonstrate here. That cranberry pressure foam looks like just the right thing for plating along side of the duck breasts or a roast of Turkey I regularly purchase from a premium purveyor. Imagine doing that with a merlot reduction! Well, imagination is the great thing about the 'Modernist Pantry.' Yes, I buy your products...but NO...without your guys, I would not know how to get the most out of them.
Mark, stop screaming into the mike. This is not a contest about who can command attention by speaking the loudest. You are just too tense. This is about food prep, which you obviously know something about as does Scott. It is also about creating a bond of friendship with your partner of this video, Scott, and making that bond visible. Support each other, creating a culinary team that everyone wants see.
Am loving this channel 🥰
Keep at it guys. I love all these videos. I have the Verawhip and totally dig it!
Thanks for the love!
I got a Gevalia "cappuccino/latte" kit for my Keurig that had this milk froth powder. I thought that was the coolest thing, but unfortunately, I can't find JUST the foam packets anywhere. So, I wondered if I could make my own out of like, lecithin powder and powdered milk. Something I can just add to my coffee and stir it up. No fancy CO2 canister, just a little electric whisk. Is that possible?
Yes that's what Foam Magic is good for.
Working on a feta "air" for a greek salad martini. I want something soapy like the foam you get from the versawhip foam. my foam base is feta water, water, simple syrup, olive brine and vermouth. I also approached with soy lecithin but the foam dissolves into the cocktail. How would you approach a dairy / calcium based liquid foam ? Xantham and versawhip combo?
You can't really foam something with a lot of dairy and expect it to be lacy like a versawhip foam. Your best bet would be a mono & diglyceride flakes foam but the texture of that foam is dense. blog.modernistpantry.com/recipes/updated-nicoise-salad-with-black-olive-foam/
Keeping the foam cool in the fridge does that keep it stable longer ? I cook for private aircrafts and would like to use this as a dish garnish.
Not really
If you want to garnish a dish it's best to keep your liquid inside the whipping siphon and dispense it as you need it.
no if you put it in the fridge the air would contract and make the foam less, infact with the lower pressure in aircraft cabins your foam bubbles will be bigger. :)
Can you simmer or cook your foams to solidify them and make "dumplings?"
no, all foams will break down if you try to cook them.
Could you suggest way to make potato foam without the siphon, don’t have it as yet. Any hacks
You can't make foam by hand-mixing alone. If you're looking for a more affordable option - try a Magic Wand: modernistpantry.com/products/modernist-pantry-magic-wand.html
Do you have any tips for making lacey foam with the foam magic powder? when I mix the powder with water at a ratio of 100:1 or 100:1.5 (by weight) the liquid becomes a heavy mucus-like texture that won't hold "lacey" bubbles. I can get the liquid to form micro-foam if i blend it in a blender but it's not what i'm trying to do at all. Help??
You mention using an aeration stone. What is that and how does it work? thank you!
@@courtneyignace549 its basically an air pump for aquarium, like you stones they put on the pumps for aquarium, even noma uses those pumps
How much of the foam magic do you put in the canister ? The whole packet?
it would be a few grams relative to the weight of your liquid.
Hi ! Your video is really interesting but can you recap a little bit what you said in the desciption ? Let's say name of products, dosages and usage, because when I cook I sometimes go back to youtube to find informations and here it is difficult, the video is long
Good idea, we may put a reference chart up on the blog.
If making a Jasmine Syrup foam, what ratio should i use? Does 1% ratio works? And also my goal is to get a bigger bubbles and not the soapy kind of bubbles
You can try Foam Magic and Polysorbate but your syrup might be too thick to be foamed. Foaming is not intended to make big bubbles
What's in that foam magic, I wonder? The way it spreads makes it look almost like xanthan gum.
It is not pure xanthan gum. It is a proprietary blend of hydrocolloids that have also been specially processed to create an instant foam that is very stable.
I thought I oh xanthan too haha
How can i creat whip top for cakes frosting
That would be a separate WTF request. 🤓
You guys need to include how much magic foam to how much liquid, different liquids, are going to weigh differently depending on what the liquid is, but I’ve use this entire bag of magic foam, on many different types of liquid, I am using a hand aerator and cannot get the lacy foam… All it does is turned into basically, foam
Write in to service@modernistpantry.com with your recipe and Scott can give you a few tips. But Foam Magic won't make a super lacy foam if that's what you're looking for.
@@Modernist_Pantry Which product makes the lacy foam, and what type of tool? I thought according to the video that the hand aerator would make the Lacy form with the magic foam
Would the Foam Magic work to create a lacey foam with cocnut milk?
The fat in the coconut milk will most likely make this not work. Coconut water would work.
Is it possible to do this with cashew milk? I make wonderful sauces and gravies from my own homemade cashew milk. It might be fun to foam them.
Yes you can!
Want a recipe using coconut milk with powder matcha green tea can you help me it's for Japanese shave ice
Simply add 1 to 2g of Foam Magic™ per 100ml to your matcha green tea coconut milk and foam it up in a whipping siphon or with a Magic Air Maker
I've been trying to make lacey olive brine foam to put on top of a martini to make it slightly dirty but using soy lecithin I can't get the foam to become lacey. Do I need to dilute it with water, am I adding too much lecithin? My foam just looks too thick and slightly liquid. Thank you for your help.
Hey Gregory. the olive brine has small amounts of fat from the olives. That makes it difficult to foam. We would suggest diluting it as a first step.
@@Modernist_Pantry Great thank you, will try
You guys are a great duo...BUT...I check in for the information too! I am looking to take New York State Maple Syrup to the 'next level' with one of your foaming agents. My family would love the mousse-like pressure foam approach you demonstrate here. That cranberry pressure foam looks like just the right thing for plating along side of the duck breasts or a roast of Turkey I regularly purchase from a premium purveyor. Imagine doing that with a merlot reduction! Well, imagination is the great thing about the 'Modernist Pantry.' Yes, I buy your products...but NO...without your guys, I would not know how to get the most out of them.
Would this work with cashew milk? I make creams and wonderful sauces out of my own homemade cashew milk. It might be fun to foam them. (I am vegan)
Yes it would
Three cameras, not one of them can do a closeup on what they're talking about.
Vegan meringue without the hassle of Aquafaba or Flaxseed cooking 🤔😋
Here I come!
Absolutely!
@@Modernist_Pantry thank you 😉
Yessssss My goodness so glad I found this channel. 🤩🤩🤩🤩
Want a thick foam of matcha green tea recipe
Mark, stop screaming into the mike. This is not a contest about who can command attention by speaking the loudest. You are just too tense. This is about food prep, which you obviously know something about as does Scott. It is also about creating a bond of friendship with your partner of this video, Scott, and making that bond visible. Support each other, creating a culinary team that everyone wants see.
We get it you do nangs
Interesting channel. Guy in the blue shirt is beyond annoying.
Short stop in the blue is annoying AF!
Help recipes
check out our blog - blog.modernistpantry.com and search Foam Magic for recipes
What is the point of blue guy in this video?? All he does is shout 'YAA' and interrupt the other guy
Too much drama from the fellow in blue!
stop adding one word oh yeah....my god.....
Dear god, please never include the guy in the blue in a video again.
He actually doesn't work here anymore.
get rid of the annoying short guy....