Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, GelSession Seven: Foams, Fats, Gels, Emulsionss, Emulsions

CHRM 1030Culinary Foundations

Foams, Gelatin, Fats and Emulsions

Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, GelSession Seven: Foams, Fats, Gels, Emulsionss, Emulsions

How are foams, gels, fats How are foams, gels, fats and emulsions used in and emulsions used in

food preparation?food preparation? As ThickenersAs Thickeners StabilizersStabilizers Leaving AgentsLeaving Agents FlavorFlavor TextureTexture

Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, GelSession Seven: Foams, Fats, Gels, Emulsionss, Emulsions

Some examples of products Some examples of products that include foams are:that include foams are:

MeringuesMeringues SoufflésSoufflés ChiffonsChiffons BavariansBavarians MousseMousse Sponge CakesSponge Cakes

Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, GelSession Seven: Foams, Fats, Gels, Emulsionss, Emulsions

Tips on successful Tips on successful foams:foams:

Foams are: lightened substances.Foams are: lightened substances. This lightening is accomplished by This lightening is accomplished by

incorporating air.incorporating air. The walls of air cells formed by egg The walls of air cells formed by egg

protein, butterfat or gelatin.protein, butterfat or gelatin.

Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, GelSession Seven: Foams, Fats, Gels, Emulsionss, Emulsions

*Egg foams -*Egg foams -

Use a foaming agent such as salt, lemon Use a foaming agent such as salt, lemon juice, cream of tartar, copper bowljuice, cream of tartar, copper bowl

Warm eggs to 100-120fWarm eggs to 100-120f Do not add anything till eggs reach foamy Do not add anything till eggs reach foamy

stagestage Sugar stabilizes foamsSugar stabilizes foams Use egg foams immediately – they will not Use egg foams immediately – they will not

holdhold Have clean equipment and clean whitesHave clean equipment and clean whites

Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, GelSession Seven: Foams, Fats, Gels, Emulsionss, Emulsions

*Butterfat foams -*Butterfat foams -

Use fresh heavy creamUse fresh heavy cream Have everything cold – cream & utensilsHave everything cold – cream & utensils Do not add anything till soupy stageDo not add anything till soupy stage Gelatin can stabilize butterfat foamsGelatin can stabilize butterfat foams Gelatin must be dispersed in part of liquid Gelatin must be dispersed in part of liquid

cream and added near completioncream and added near completion Do not over beatDo not over beat

Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, GelSession Seven: Foams, Fats, Gels, Emulsionss, Emulsions

*Gelatin foams -*Gelatin foams -

Most stable of allMost stable of all Liquid in syrupy stage/egg white Liquid in syrupy stage/egg white

consistencyconsistency Control temp over ice bath not in Control temp over ice bath not in

fridgefridge Mechanical convection to keep temp Mechanical convection to keep temp

even (stir)even (stir) Re-warm if too stiffRe-warm if too stiff

Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, GelSession Seven: Foams, Fats, Gels, Emulsionss, Emulsions

Some examples of products Some examples of products that include gelatin are:that include gelatin are:

ChiffonsChiffons BavariansBavarians MousseMousse Jell-OJell-O AspicAspic

Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, GelSession Seven: Foams, Fats, Gels, Emulsionss, Emulsions

Tips on successful Tips on successful gelatins:gelatins:

Bloom the gelatin in small amount of Bloom the gelatin in small amount of cold water or liquidcold water or liquid

Use first quality, not old or stale Use first quality, not old or stale productproduct

Dissolve completely in hot liquidDissolve completely in hot liquid

Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, GelSession Seven: Foams, Fats, Gels, Emulsionss, Emulsions

*Sweet or savory -*Sweet or savory -

Sugar and acids weaken gelsSugar and acids weaken gels Use a larger amount of gelatin for acid or Use a larger amount of gelatin for acid or

sugar productssugar products Large pieces of product can also weaken Large pieces of product can also weaken

the protein matrixthe protein matrix Incorporate foams at the syrup stageIncorporate foams at the syrup stage Cool over ice bath – re-warm if necessaryCool over ice bath – re-warm if necessary

Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, GelSession Seven: Foams, Fats, Gels, Emulsionss, Emulsions

Some examples of products Some examples of products that include fats are:that include fats are:

Fried foods of all kindsFried foods of all kinds ButtercreamButtercream Hollandaise sauceHollandaise sauce MayonnaiseMayonnaise VinaigretteVinaigrette CakesCakes Almost everything has some fatsAlmost everything has some fats

Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, GelSession Seven: Foams, Fats, Gels, Emulsionss, Emulsions

Hard fats-Hard fats-

Those that stay hard or semi-solid at Those that stay hard or semi-solid at room temproom temp

Saturated fatsSaturated fats Usually from an animal source or Usually from an animal source or

hydrogenated by heat and chemical hydrogenated by heat and chemical treatmenttreatment

Tropical oils such as coconut and Tropical oils such as coconut and palmpalm

Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, GelSession Seven: Foams, Fats, Gels, Emulsionss, Emulsions

Liquid fats- LipidsLiquid fats- Lipids

OilsOils Plant sourcesPlant sources Olive, corn, canolaOlive, corn, canola Liquid at room tempLiquid at room temp Semi-solid if refrigeratedSemi-solid if refrigerated

Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, GelSession Seven: Foams, Fats, Gels, Emulsionss, Emulsions

Tips on fat use in Tips on fat use in culinary applications:culinary applications:

Do not use clarified butter for pastry crust Do not use clarified butter for pastry crust making, mashed potatoes, or sauce making, mashed potatoes, or sauce thickenersthickeners

Keep solid fat chilled if using in crust etcKeep solid fat chilled if using in crust etc Store liquid in a cool, dry, place with Store liquid in a cool, dry, place with

limited light and rotate frequently to avoid limited light and rotate frequently to avoid rancidity.rancidity.

Pay attention to rancid, flavor – Pay attention to rancid, flavor – combinations, smoke pointscombinations, smoke points

Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, GelSession Seven: Foams, Fats, Gels, Emulsionss, Emulsions

Some examples of products Some examples of products that include emulsions are:that include emulsions are:

MayonnaiseMayonnaise HollandaiseHollandaise Buerre blancBuerre blanc VinaigretteVinaigrette

Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, GelSession Seven: Foams, Fats, Gels, Emulsionss, Emulsions

Tips on successful Tips on successful emulsions:emulsions:

There needs to be an accurate oil to There needs to be an accurate oil to liquid ratioliquid ratio

Set with a few drops of hot water at Set with a few drops of hot water at the end of processthe end of process

You can bring back together a You can bring back together a “broken” emulsion“broken” emulsion

Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, GelSession Seven: Foams, Fats, Gels, Emulsionss, Emulsions

*Cold emulsions*Cold emulsions

MayonnaiseMayonnaise have ingredients at 80fhave ingredients at 80f Add oil slowly at firstAdd oil slowly at first Use a Balloon Wisk and Stainless Use a Balloon Wisk and Stainless

Steel bowlSteel bowl

Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, GelSession Seven: Foams, Fats, Gels, Emulsionss, Emulsions

*Warm emulsions*Warm emulsions

Have clarified butter very warm at Have clarified butter very warm at 120f - add butter slowly at first120f - add butter slowly at first

Use a balloon whisk to get aerationUse a balloon whisk to get aeration

Buerre BlancBuerre Blanc Whole/Raw butter has natural Whole/Raw butter has natural

emulsifiers - emulsifiers -

Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, GelSession Seven: Foams, Fats, Gels, Emulsionss, Emulsions

Lab briefing:Lab briefing:

Everyone makes:Everyone makes: Mayonnaise (Exercise Eight)Mayonnaise (Exercise Eight)

Group I – Exercise One and Foam RecipeGroup I – Exercise One and Foam Recipe Group II – Exercise Two and Fat RecipeGroup II – Exercise Two and Fat Recipe Group III – Exercise Three and Gel RecipeGroup III – Exercise Three and Gel Recipe Group IV – Exercise Four and Emulsion RecipeGroup IV – Exercise Four and Emulsion Recipe Group V – Exercise Five and Fat RecipeGroup V – Exercise Five and Fat Recipe Group VI – Exercises Six and Seven and Group VI – Exercises Six and Seven and

Emulsion RecipeEmulsion Recipe

Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, GelSession Seven: Foams, Fats, Gels, Emulsionss, Emulsions

DemonstrationDemonstration

Instructor will demonstrate:Instructor will demonstrate: Blooming GelatinBlooming Gelatin Breaking CreamBreaking Cream Whisking VinaigretteWhisking Vinaigrette

Student Groups Will Demonstrate:Student Groups Will Demonstrate: Their recipes on the buffet at Their recipes on the buffet at

_______time_______time Display exercises in the kitchenDisplay exercises in the kitchen

Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, GelSession Seven: Foams, Fats, Gels, Emulsionss, Emulsions

Homework SevenHomework Seven

Read Egg ChapterRead Egg Chapter Prepare a ONE PAGE ingredient Prepare a ONE PAGE ingredient

handout handout Choose an ingredient or ingredient Choose an ingredient or ingredient

category from lab sixcategory from lab six Copies for everyoneCopies for everyone Three-hole punchedThree-hole punched Can be front and backCan be front and back Must include graphicsMust include graphics