CHRM 1030 Culinary Foundations Foams, Gelatin, Fats and Emulsions

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