Molecular Gastronomy: Foam Peaks by DocFGeek -- Fur Affinity [dot] net

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Molecular Gastronomy: Foam Peaks

By DocFGeek,
posted 15 years ago Crafter

It's a sturdy foam too. You can't get stiffer peaks from untreated egg whites like this!

All out of some apple juice.

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megafighter_x ~megafighterx

15 years ago

with a bit of xantham gum... very cool

DocFGeek ~docfgeek

Crafter

15 years ago

Even more cool; after this production we brainstorm with Chef Josh, the faculty adviser for the club, on how this can be used practically. I'd include a picture of said brainstorming, but it'd appear to "photo dump"-y for FA's AUP.

megafighter_x ~megafighterx

15 years ago

ahh... can you give me some insight anyways? I'm very curious...

I'm thinking a drink topping to start with...

DocFGeek ~docfgeek

Crafter

15 years ago

A short list of what all I can remember we thought up:

Brulee
"Creme" filling
Meringue substitute
Mayonnaise substitute
Using wine as the base, and pairing it with a main entry it works with

megafighter_x ~megafighterx

15 years ago

yum
interesting
yum and interesting
I have a grilled cheese recipe that calls for apples... That could be a neat topping.

megafighter_x ~megafighterx

15 years ago

And that last one, tunrning it into a "creamy" wine of sorts?

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