[Skeleton]

Does anybody here use Adria's foam technique on a regular or semi-regular basis? I want to attempt a tomato foam. Can somebody reccomend a recipe, or a plan of attack at least so I can minimize the number of tries before I determine the proper recipe?

I was planning on adding agar to tomato water and putting that that mixture in the foamer. I read that 0.5% agar by volume was a good starting point, although acidity may require the use of more, can anybody confirm this? I will probably add it in very very small amounts, dissolve, chill in an ice bath, and then pressurize. It seems like such an involved process to work out a recipe, I would really love to have one to follow.

Also, will gelatin work instead?

[Mikeb]

Yes, gelatin works (last restaurant I was at didn't have agar so we used gelatin instead), although agar will probably work a bit better.

[ducdodger]

hot or cold? i think with the agar you have to heat it between 118 degrees and 180 degrees to set the agar. Check out the updated on food and cooking for exact temps. I sent for a sample of gellen gum to try hot foams in the isi canaster. Also try googling hydrocolloids for tec info on agar/gellatin/starch and the such. How do you think adria figured it out? guess.

[cinnamon]

the agar would be good if the sauce is cold but not if hot
is is hot u could use cornflour and if it get too thick use two gas canisters

[Montelago]

Or you could just not jump on the band wagon with the newest, least appealing fad in the culinary world. Fondue anyone?

[Psycho Chef]

MMMM I'd love some fondue! We could have a Jello terrine and some baked Alaska for dessert!

[Montelago]

Heck yes!!!