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CHRM 1030 Culinary Foundations Foams, Gelatin, Fats and Emulsions

CHRM 1030 Culinary Foundations Foams, Gelatin, Fats and Emulsions. How are foams, gels, fats and emulsions used in food preparation?. As Thickeners Stabilizers Leaving Agents Flavor Texture. Some examples of products that include foams are:. Meringues Soufflés Chiffons Bavarians Mousse

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CHRM 1030 Culinary Foundations Foams, Gelatin, Fats and Emulsions

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  1. CHRM 1030Culinary FoundationsFoams, Gelatin, Fats and Emulsions Session Seven: Foams, Fats, Gels, Emulsions

  2. How are foams, gels, fats and emulsions used in food preparation? • As Thickeners • Stabilizers • Leaving Agents • Flavor • Texture Session Seven: Foams, Fats, Gels, Emulsions

  3. Some examples of products that include foams are: • Meringues • Soufflés • Chiffons • Bavarians • Mousse • Sponge Cakes Session Seven: Foams, Fats, Gels, Emulsions

  4. Tips on successful foams: • Foams are: lightened substances. • This lightening is accomplished by incorporating air. • The walls of air cells formed by egg protein, butterfat or gelatin. Session Seven: Foams, Fats, Gels, Emulsions

  5. *Egg foams - • Use a foaming agent such as salt, lemon juice, cream of tartar, copper bowl • Warm eggs to 100-120f • Do not add anything till eggs reach foamy stage • Sugar stabilizes foams • Use egg foams immediately – they will not hold • Have clean equipment and clean whites Session Seven: Foams, Fats, Gels, Emulsions

  6. *Butterfat foams - • Use fresh heavy cream • Have everything cold – cream & utensils • Do not add anything till soupy stage • Gelatin can stabilize butterfat foams • Gelatin must be dispersed in part of liquid cream and added near completion • Do not over beat Session Seven: Foams, Fats, Gels, Emulsions

  7. *Gelatin foams - • Most stable of all • Liquid in syrupy stage/egg white consistency • Control temp over ice bath not in fridge • Mechanical convection to keep temp even (stir) • Re-warm if too stiff Session Seven: Foams, Fats, Gels, Emulsions

  8. Some examples of products that include gelatin are: • Chiffons • Bavarians • Mousse • Jell-O • Aspic Session Seven: Foams, Fats, Gels, Emulsions

  9. Tips on successful gelatins: • Bloom the gelatin in small amount of cold water or liquid • Use first quality, not old or stale product • Dissolve completely in hot liquid Session Seven: Foams, Fats, Gels, Emulsions

  10. *Sweet or savory - • Sugar and acids weaken gels • Use a larger amount of gelatin for acid or sugar products • Large pieces of product can also weaken the protein matrix • Incorporate foams at the syrup stage • Cool over ice bath – re-warm if necessary Session Seven: Foams, Fats, Gels, Emulsions

  11. Some examples of products that include fats are: • Fried foods of all kinds • Buttercream • Hollandaise sauce • Mayonnaise • Vinaigrette • Cakes • Almost everything has some fats Session Seven: Foams, Fats, Gels, Emulsions

  12. Hard fats- • Those that stay hard or semi-solid at room temp • Saturated fats • Usually from an animal source or hydrogenated by heat and chemical treatment • Tropical oils such as coconut and palm Session Seven: Foams, Fats, Gels, Emulsions

  13. Liquid fats- Lipids • Oils • Plant sources • Olive, corn, canola • Liquid at room temp • Semi-solid if refrigerated Session Seven: Foams, Fats, Gels, Emulsions

  14. Tips on fat use in culinary applications: • Do not use clarified butter for pastry crust making, mashed potatoes, or sauce thickeners • Keep solid fat chilled if using in crust etc • Store liquid in a cool, dry, place with limited light and rotate frequently to avoid rancidity. • Pay attention to rancid, flavor – combinations, smoke points Session Seven: Foams, Fats, Gels, Emulsions

  15. Some examples of products that include emulsions are: • Mayonnaise • Hollandaise • Buerre blanc • Vinaigrette Session Seven: Foams, Fats, Gels, Emulsions

  16. Tips on successful emulsions: • There needs to be an accurate oil to liquid ratio • Set with a few drops of hot water at the end of process • You can bring back together a “broken” emulsion Session Seven: Foams, Fats, Gels, Emulsions

  17. *Cold emulsions • Mayonnaise • have ingredients at 80f • Add oil slowly at first • Use a Balloon Wisk and Stainless Steel bowl Session Seven: Foams, Fats, Gels, Emulsions

  18. *Warm emulsions • Have clarified butter very warm at 120f - add butter slowly at first • Use a balloon whisk to get aeration • Buerre Blanc • Whole/Raw butter has natural emulsifiers - Session Seven: Foams, Fats, Gels, Emulsions

  19. Lab briefing: • Everyone makes: • Mayonnaise (Exercise Eight) • Group I – Exercise One and Foam Recipe • Group II – Exercise Two and Fat Recipe • Group III – Exercise Three and Gel Recipe • Group IV – Exercise Four and Emulsion Recipe • Group V – Exercise Five and Fat Recipe • Group VI – Exercises Six and Seven and Emulsion Recipe Session Seven: Foams, Fats, Gels, Emulsions

  20. Demonstration • Instructor will demonstrate: • Blooming Gelatin • Breaking Cream • Whisking Vinaigrette • Student Groups Will Demonstrate: • Their recipes on the buffet at _______time • Display exercises in the kitchen Session Seven: Foams, Fats, Gels, Emulsions

  21. Homework Seven • Read Egg Chapter • Prepare a ONE PAGE ingredient handout • Choose an ingredient or ingredient category from lab six • Copies for everyone • Three-hole punched • Can be front and back • Must include graphics Session Seven: Foams, Fats, Gels, Emulsions

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