Describe The Difference Between Egg White And Whipping Cream Foams
1. Both egg white and whipping cream foams are air in liquid however, whipped cream foam is milk and sugar whipped together to incorporate air and an egg foam is an egg white whipped to incorporate air. The protein within the egg white surrounds the air bubbles in the liquid helping to stabilize the foam. The milk contains casein that also stabilizes the air bubbles within foam. The sugar in the milk helps to create stable foam by being part liquid phase and interacting at the interface layer. The whipping cream contains fat and fat can interfere with the stabilizing and emulsifying properties, therefore egg white foam is more stable. Egg white foams can be stabilized at colder temperature because the proteins remain rigid, where room temperature
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Spherification is the process of a mixture with sodium alginate dropped into a liquid bath containing calcium ions. The calcium ions migrate into the sodium alginate mixture, creating a solid gel texture as the calcium ions form junction zones with the sodium alginate. Reverse spherification is when calcium is added to the mixture and the mixture is dropped into a bath containing sodium alginate. Reverse spherification produces a gel outer coating with a liquid middle because the alginate does not migrate into the sphere because of its size, therefore it only reacts with the outside exposed calcium ions. I don’t remember the grape juice spheres working in class, but the pea ravioli was a forward spherification method that worked well. The texture was uniform throughout the entire ravioli (only the flavor was not yummy!). I did experiment making orange juice spheres with reverse spherification and those worked as well. They had a popping boa-like texture when you broke the outer layer of gel in your mouth and the flavor of the orange juice was released. I was successful in creating a molecular gastronomy egg. The yolk was difficult to shape correctly and had a tail and the white was an interesting texture as well, being foam instead of a solid. I didn’t work of the courage to taste the makeshift egg because it was not the most appetizing looking egg in the
Spherification is the process of a mixture with sodium alginate dropped into a liquid bath containing calcium ions. The calcium ions migrate into the sodium alginate mixture, creating a solid gel texture as the calcium ions form junction zones with the sodium alginate. Reverse spherification is when calcium is added to the mixture and the mixture is dropped into a bath containing sodium alginate. Reverse spherification produces a gel outer coating with a liquid middle because the alginate does not migrate into the sphere because of its size, therefore it only reacts with the outside exposed calcium ions. I don’t remember the grape juice spheres working in class, but the pea ravioli was a forward spherification method that worked well. The texture was uniform throughout the entire ravioli (only the flavor was not yummy!). I did experiment making orange juice spheres with reverse spherification and those worked as well. They had a popping boa-like texture when you broke the outer layer of gel in your mouth and the flavor of the orange juice was released. I was successful in creating a molecular gastronomy egg. The yolk was difficult to shape correctly and had a tail and the white was an interesting texture as well, being foam instead of a solid. I didn’t work of the courage to taste the makeshift egg because it was not the most appetizing looking egg in the