ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Olive Oil Foam?? help
New Posts  All Forums:Forum Nav:

Olive Oil Foam?? help

post #1 of 12
Thread Starter 

trying to make a olive oil foam, to be pumped through an isi gun, tried agar but it does not absorb, i tried gelatin sheets but the gelatin does not disinagrate in the oil even when brought up to 180F... i was wondering if anyone had any ideas to going about this foam

 

 

post #2 of 12

Won't work with the ingredients you are using because you don't have an aqueous phase.

 

You could also try an 8% solution of mono/di- glycerides in your oil.

 

post #3 of 12

Agree with Tin, you need glycerin flakes, you can get them from Texturas, I think they call them Glice.

post #4 of 12

I think lecithin might also work.

post #5 of 12

GMS, glycerol mono-stearate, will foam up most oils, melt in at around 90Celcuis and whip up

 

Sounds quite chemical but GMS is used as a milk substitute in cheaper ice cream or in sorbets as I thickener

 

 

post #6 of 12
Thread Starter 

i have not tried lecithin, but i will give it a shot. when i get some GMS ill give it a shot and play around with the textures.

Question: Will it be able to pass through a isi gun or is this tequnique used with a hand blender?

post #7 of 12

Not to derail but why would you create an olive oil foam? I could see infusing the oil with spices/herbs then creating a foam, but just straight up olive oil kind of leaves me scratching my head. Is it  just to alter the mouth-feel?

post #8 of 12

Why? Why is but the form following the function of who, and who I am is a chef mad with hydrocolloids.

post #9 of 12
Thread Starter 

tincook, you sound like a mad scientist i like it...and to create the foam it broadens the senses of the actual oil itself, initially you would only use the sense of taste with the oil, but in retro spec if it is in foam or even heated up a little, you add the sense of smell and touch with the texture you add to it..making cooking fun...i play with food its what i like to do....i passed on the foam by the way and went with straight olives, turned out really nice but thatnks for the insight

post #10 of 12

Olive oil foam is mayonnaise, pretty much. 

 

BDL

post #11 of 12

You can buy olive oil mayonaise, which is darn close to this and without all the guess work and problems.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #12 of 12

you can use egg for an olive oil foam as well

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Olive Oil Foam?? help