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Euangreenz (November 30, 1999 at 12:00 am)
Agreed! I also think the canister was charged with more than one bulb. 1 leaf of gelatin would be enough to get that effect but it looks like there may even be slightly more. Of course the cream would help stabilize it . Also, correct me if I'm wrong, but I also wouldn't class this as MG!
Hey folks, heat the mixture and add 2g of Agar Agar, and about 2 and a bit grams of Kappa Carageenan instead of gelatin - and you can have your espresso foam hot.
mrdrbubba (November 30, 1999 at 12:00 am)
pretty sure it's standing up mainly because of the N2O they added in the whipped cream charger ... the coffee cream looked pretty liquid when they poured it in.
anonymoosegoose (November 30, 1999 at 12:00 am)
video maker conveniently leaves out the part where gelatin is added, what an ass
anonymoosegoose (November 30, 1999 at 12:00 am)
yeah, well MG is really just a fancy shmancy term. all food production involves fiddling with molecules anyway
chefalc (November 30, 1999 at 12:00 am)
Did they use lecithin or gelatin for that foam
trwahsay (November 30, 1999 at 12:00 am)
I dun think Espesso has to add cream in it, if u add cream it does not taste like espresso anymore. the ingredient that Ferran used for the Espesso texture maybe some kind of gum, eg Xanthan gum
dahwugui (November 30, 1999 at 12:00 am)
its jus a basic base of espresso, plus cream and i think he did add in gelatin and chill the siphon canister b4 dispensing it. correct me if i am wrong. i am guessing he add in gelatin due to the stiff ness of the coffee cream.its not molecular gastronomy.
its jus a MG wannabe.
eastern06 (November 30, 1999 at 12:00 am)
is that not just a foam?
123123123x (November 30, 1999 at 12:00 am)
HOW IS THIS POSSIBLE?! please explain to me what Molecular gastronomy is and how you made that =( im so curious
gorgo333 (November 30, 1999 at 12:00 am)
you need to post recipes. |
