How to Make Super-Classy Culinary Foam, Even if You Aren’t Classy | Science of Food
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- Опубліковано 12 вер 2024
- Nothing says fancy dining quite like a blob of foam. So soothing, such a great mouth feel. And get this: you can easily make it at home, expensive restaurants be damned!
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How to Make Super-Classy Culinary Foam, Even if You Aren’t Classy | Science of Food
Espuma isn't horrible. It sounds delicious. It's just Spanish for foam.
what's the problem with espuma?????? espuma is foam in portuguese and spanish...
As has been said 'espuma' is the Spanish word for foam. This is a technique created by Spanish chef Ferran Adriá at elBulli in 1994. I don't know what's horrible about that. Horrible words for me are ethnocentrism and ignorance, for example.
Very well said.
what a boomer
Eloquently said. It really threw me off when she said it.
love that comment , I tottally agree with you , I love how Espuma sounds and i prefer Espuma than a thik froam
Agreed
I'm loving the word espuma right now
Espuma is foam in spanish and portugeese. A term brought to the culinary world by the Great Ferran Adria
Whats wrong with espuma ?
Its just foam in Portuguese
Same thing in Spanish
I know right
+Daniel Robert Prieto spuma in Italian
0:18: Texture.
LOL.
Espuma is foam in spanish (and portuguese).
What a stupid thing to say.
Right?, maybe do your research what the word means in other languages.
Agreed. This was actually a little offensive.
Very nice
There's absolutely nothing wrong with the term espuma.
so you guys just took chefsteps video and remade it?
Foam WISH to have the cadence of Espuma.
3/4 of 1% gelatin... You mean 0.75% gelatin
Espuma is perfect, such a great sound to define it... I’m sorry but
LATIN 1 x ANGLO-SAXON 0
Can you do the same with Agar agar?
What's wrong with Espuma?!?!?
Loved the video and explanation tho, but come on! There's absolutely no need to call Espuma horrible!!!
Randy Mutz Mazariegos makes her think about how her last night out ended... in espuma
Hi, is it possible to freeze a batch of this and then just thaw some out when needed? or would it not keep same consistency after freezing maybe
You can keep it in a fridge (reach-in) for about a day …freezer ruins it ..ask a science person why but it’s the truth…reason: no clue
@@roxineus Ok thanks for reply
No way Chefsteps and no sous-vide? Incredible :) and also heplfull video, thanks
I made foam using xanthan gum and methyl cellulose and I added way too much and it came out like Nickelodeon Gak! Foam for DAYS! Back to the drawing board. I have used egg whites which do nicely but the foam has a shelf life. I am by no means an expert.
moist
see, that's an ugly word.
agreed
Who the fk hates the word espuma better than foam wtf
Is there a way to do it without the sifon thing? they are not so expensive but its more about saving kitchen space. Deepfryer, wok pan, icecream maker, juicer, mixer, pasta machine, a lot of space for someone who lives in a metropolitan area!
And you’re saving kitchen space by not buying a siphon? Hmm
Lol cool ice BATH, where's the medium for the cooling
Gelatin is nasty and nothing wrong with the word "espuma".
lets post one with agar or lecithen so um more animals arent tortured for a garnish!
I was just about to say. Whomever made this video should know a little bit of a background. Foam means espuma in Spanish lmao
What's your problem with the word "espuma"?
they just don’t like the way it sounds ig? don’t think it’s meant to be taken as an insult to spanish, but select words do have the capability to be bad (english has a ton of ugly words as well). i personally like espuma though
What’s wrong with espuma??
is it really ok just to take chef step's video not give credit?
ken wu right!!!!!
fancy foam not vegan
make it with agar agar and it will be 😊
Everyone is fighting over the word espuma, I am just here trying to figure out if anyone tried this and let us knownif it worked
You don't need an expensive gear to carbonate things for you. Ancient peeps did thick cream in clay pots. All you need is a good fouet and a ton of elbow grease.
That's because they didn't insult your language. Again, when one isn't affected, one doesn't care. You probably have no Spanish/Latin/Portuguese blood, or just don't care. :/
Science food :) diy more please
I
I can't see what's the problem with the word "espuma" wich is just spanish for Foam, you just ruined the whole thing with that stupid comment, I find your comment rude and offensive especially for us native spanish speakers, this includes Latinoamérican countries too.
can we whisk it and get that same result ? casually asking
We get it you do nangs
Cool stealing chef steps video
you totally took someone else's video and re-dubbed your voice over it. Plus, ESPUMA is the correct word. What's wrong with your channel? Try educating instead of plagiarism and racial insults.
Foams are more pretentious than functional.
Actually they are functional, having more air increases flavor perception. If you drink a juice and taste the same juice in foam it has more flavor.
Sorry, not trying to be dick but that's bullshit. Having a condensed sauce or what ever you're serving is going to be a lot more concentrated in flavor than foams. Go speak to a michelin star chef and ask him what he thinks about foams. I'm not saying they are all terrible, but 90% of the time foam is just a gimmick.
never been this early :)
Sup
Why exactly is espuma a horrible word????
What’s wrong with Spanish words... didn’t know a foreign language was so horrible. Dumbest comment ever. ... hahahahha epic fail... better yet let me laugh horribly jajajaj Jajajaja
Horrible voice trying to say ESPUMA.