John

In the Modernist Techniques Forum
Tried Croisant foam. Did not work. No mention of weight of the six croisants. Was so thick gas did not penetrate.
Tried cheeze foam, again gas did not penetrate.
Used geleten for both.
Got semi-solid liquid . Gas escaped by itself, despite shaking and refrigerating pre-use.
By John on Saturday, March 23, 2013 at 08:26 PM


4 Replies So Far

Hi John, I'm sorry you here some things haven't been working. If you share what the recipes were or where you got them from maybe we can help you troubleshoot them some.

Thanks
Jason
Modernist Cooking Made Easy
By Jason Logsdon on Sunday, March 24, 2013 at 12:34 AM
Jason,
Both recipes came from MolecularRecicpes.com.
THX
Also, how long is shelf life of a reverse sphere? Refrigerated?
By John on Tuesday, March 26, 2013 at 06:05 PM
John, I haven't cooked those recipes of theirs before but I can reach out to them and see if they have any input.

I've found you can store a reverse sphere for several hours without a problem and refrigerated for at least a day or two, as long as it's stored in the liquid that is inside the sphere. The spheres can leak flavor so you don't want to store them in water for more than a few hours.
By Jason Logsdon on Wednesday, March 27, 2013 at 06:15 PM
Jason, Thank you. Great advise storing spheres.
One "trick" I found on the Internet was that once the fluid is put into the charger, turn it upside down and then add the NO. This would in theory force the gas to penetrate the liquid even if it was somewhat thick (needed for a more textured foam). Your thoughts?
John

By John on Wednesday, March 27, 2013 at 08:21 PM


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