Hello all, I first posted this over in Food and Cooking, but it was suggested that I post here as well.
I'm new to the forum, but I've spent more than a few years in professional kitchens. I've joined specifically to ask for a few ideas on how to create an effect. I'm retired now, but I do the occasional odd job. I was recently asked to come up with a seafood recipe that captured the "essence" of our coastal Cape Breton region and that of our seafood.
I'm using snow crab. Its locally caught and processed. And, its really good! Oh, and its donated by the owner of a local seafood company.
For one preparation, I want to infuse a mayonnaise with "the ocean" so I'm testing out flavors and textures that accomplish that goal. Lately, I've been liking the idea of the mayo infused with a bit of ground dulse(or nori), a little lemon, and some other stuff. I'm getting close to the taste I want.
But, its the texture I'm having issues with.
I want to make a mayonnaise and aerate it, and give it the texture of sea foam... or, that of a foam done as a sauce/garnish on many dishes these days. I can make a darn fluffy mayo just fine, but I want it much more aerated than that.... bubbly, foamy, fog-like. Then I want to shroud a crispy pan-fired snow crab cake in a cloud of this "ocean fog".
This mayo-foam also has to have long pot life so I can plate and replenish as needed throughout a two hour service without have to make a new batch.
My first thought was to borrow my neighbor's C02 powered whipped cream canister, fill-'er up with Hellman's and,...... well......, let 'er rip. See what happens. Depending on the outcome, I might consider using my own canister for further testing.
Other than that. Well, I got nothing other than that.
So, I'm looking to aerate mayonnaise to the point where it has the fluff of whipped egg whites, and will hold for a fair bit of time. I would consider using a bechmel in place of the mayo, especially for a different portion/plating style.
If anyone has any brilliant(or even - good) ideas, please come forward. I'd greatly appreciate the assistance.
All the best,