Foams,Gelatin,FatsandEmulsionsFST109Kitchen：泡沫，明胶，脂肪乳剂FST109厨房.ppt

CHRM 1030 Culinary Foundations Foams, Gelatin, Fats and Emulsions Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, Session Seven: Foams, Fats, Gels, EmulsionsGels, Emulsions How are foams, gels, fats and emulsions used in food preparation? nAs Thickeners nStabilizers nLeaving Agents nFlavor nTexture Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, Session Seven: Foams, Fats, Gels, EmulsionsGels, Emulsions Some examples of products that include foams are: nMeringues nSouffls nChiffons nBavarians nMousse nSponge Cakes Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, Session Seven: Foams, Fats, Gels, EmulsionsGels, Emulsions Tips on successful foams: nFoams are: lightened substances. nThis lightening is accomplished by incorporating air. nThe walls of air cells formed by egg protein, butterfat or gelatin. Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, Session Seven: Foams, Fats, Gels, EmulsionsGels, Emulsions *Egg foams - nUse a foaming agent such as salt, lemon juice, cream of tartar, copper bowl nWarm eggs to 100-120f nDo not add anything till eggs reach foamy stage nSugar stabilizes foams nUse egg foams immediately they will not hold nHave clean equipment and clean whites Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, Session Seven: Foams, Fats, Gels, EmulsionsGels, Emulsions *Butterfat foams - nUse fresh heavy cream nHave everything cold cream & utensils nDo not add anything till soupy stage nGelatin can stabilize butterfat foams nGelatin must be dispersed in part of liquid cream and added near completion nDo not over beat Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, Session Seven: Foams, Fats, Gels, EmulsionsGels, Emulsions *Gelatin foams - nMost stable of all nLiquid in syrupy stage/egg white consistency nControl temp over ice bath not in fridge nMechanical convection to keep temp even (stir) nRe-warm if too stiff Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, Session Seven: Foams, Fats, Gels, EmulsionsGels, Emulsions Some examples of products that include gelatin are: nChiffons nBavarians nMousse nJell-O nAspic Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, Session Seven: Foams, Fats, Gels, EmulsionsGels, Emulsions Tips on successful gelatins: nBloom the gelatin in small amount of cold water or liquid nUse first quality, not old or stale product nDissolve completely in hot liquid Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, Session Seven: Foams, Fats, Gels, EmulsionsGels, Emulsions *Sweet or savory - nSugar and acids weaken gels nUse a larger amount of gelatin for acid or sugar products nLarge pieces of product can also weaken the protein matrix nIncorporate foams at the syrup stage nCool over ice bath re-warm if necessary Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, Session Seven: Foams, Fats, Gels, EmulsionsGels, Emulsions Some examples of products that include fats are: nFried foods of all kinds nButtercream nHollandaise sauce nMayonnaise nVinaigrette nCakes nAlmost everything has some fats Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, Session Seven: Foams, Fats, Gels, EmulsionsGels, Emulsions Hard fats- nThose that stay hard or semi-solid at room temp nSaturated fats nUsually from an animal source or hydrogenated by heat and chemical treatment nTropical oils such as coconut and palm Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, Session Seven: Foams, Fats, Gels, EmulsionsGels, Emulsions Liquid fats- Lipids nOils nPlant sources nOlive, corn, canola nLiquid at room temp nSemi-solid if refrigerated Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, Session Seven: Foams, Fats, Gels, EmulsionsGels, Emulsions Tips on fat use in culinary applications: nDo not use clarified butter for pastry crust making, mashed potatoes, or sauce thickeners nKeep solid fat chilled if using in crust etc nStore liquid in a cool, dry, place with limited light and rotate frequently to avoid rancidity. nPay attention to rancid, flavor combinations, smoke points Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, Session Seven: Foams, Fats, Gels, EmulsionsGels, Emulsions Some examples of products that include emulsions are: nMayonnaise nHollandaise nBuerre blanc nVinaigrette Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, Session Seven: Foams, Fats, Gels, EmulsionsGels, Emulsions Tips on successful emulsions: nThere needs to be an accurate oil to liquid ratio nSet with a few drops of hot water at the end of process nYou can bring back together a “broken” emulsion Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, Session Seven: Foams, Fats, Gels, EmulsionsGels, Emulsions *Cold emulsions nMayonnaise nhave ingredients at 80f nAdd oil slowly at first nUse a Balloon Wisk and Stainless Steel bowl Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, Session Seven: Foams, Fats, Gels, EmulsionsGels, Emulsions *Warm emulsions nHave clarified butter very warm at 120f - add butter slowly at first nUse a balloon whisk to get aeration nBuerre Blanc nWhole/Raw butter has natural emulsifiers - Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, Session Seven: Foams, Fats, Gels, EmulsionsGels, Emulsions Lab briefing: nEveryone makes: nMayonnaise (Exercise Eight) nGroup I Exercise One and Foam Recipe nGroup II Exercise Two and Fat Recipe nGroup III Exercise Three and Gel Recipe nGroup IV Exercise Four and Emulsion Recipe nGroup V Exercise Five and Fat Recipe nGroup VI Exercises Six and Seven and Emulsion Recipe Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, Session Seven: Foams, Fats, Gels, EmulsionsGels, Emulsions Demonstration nInstruct