Last update 23/03/15 : Tips and tricks
What exactly is a vegetal foam?
A foam is not an emulsion, and you’ll understand this here!
Premises and skill
Foams can be started with cans. This discovery, I made it looking for a viscous liquid that I presumed was looking like egg white. Don’t show disgusted faces : eating whites, egg or chickpeas whites, is not done by numerous people ! :p
You’ll see, try it is adopting it ! Tasty and convenient, you can easily get some anywhere ! For me, as I’m eating many chickpeas, chickpeas’ white is the best (and it is not very tasty).
One another advantage is that all those whites are easy to preserve : some days in the fridge, and many more (don’t exactly know how many) in the freezer !
How-to : get a vegetal foam’s white
First of all, what is a white ? A white, is a whitish liquid containing proteins, and that can go whipped ! (please note that if the color is pink, I’ll call it a “pink”, as red beans gives ^^)
Do you know which vegetals gives foams ? Here is a little list approved by my own: (not exhausted)
Palm’s heart (hope I got the good translation…) : taste is a little sharpUnknown composition, so I do not recommend its use as I do not know more!
- Chickpeas : taste is not strong, very easy to use
Beans (red or whites), Flageolets : taste is strong, usable in salted cooking (for me)
Be careful, they may contain lectins and are currently not recommended for consumption (see Article composition)
- Split peas : taste is not strong, easy to use
- Tofu “Whey”
- Gluten !
- (see protein’s isolat’s foams)
So, now you’ve chosen your own vegetal, we’ve got two possibilities :
- Get white from cans
- Home made white
Get white from cans
This is the most difficult part : by your can. Then, if you’ve a can-opener, just draw ! 🙂
Here, for example, a little can shows 150ml of chikpea’s white. Incredible, isn’t it !
Home made white
Here are all different manner of getting your own white (pink) :
- You own fresh vegetal (not dried)
I recommend whiten and throw this water, then:
- Keep it in a jar you’ll can close
- Cover with water, add a little vinegar ou lemon juice
- Let in the fridge for some days (I don’t know how long…)
Note : I have to do it again, I had fresh pean just one time in my life…
- You own dry food
- Soak it for one night (fridge or not)
- Get the soaked liquid
- Cook it
CAUTION: Do not hesitate to boil (not less hot) 10 minutes (minimum 30 for beans). This destroys the lectins, which are toxic elements (I do not recommand beans and soybeans untill I’ve found new informations).
Cooked foam is quite impressive for me!
After a long time, a sediment shows itselft, so just toggle the jar !
- You own the dry vegetable but don’t want to use the soaked liquid (recommanded)
- When the vegetable has been soaked and is fully regrown, go to step 1!
Note : waiting my own validation on 12/13/14
- You own the vegetable and ask for yourself is cooked liquid is usable ?
- It is ! 🙂
Note : because knowing the quantity of vegetable/water/heating/cooking time… I’m afraid each one of you have to learn by himself ! (my first time was the good, I tried to have as few liquid as I can… that is my recommandation !)
Note : for Palms’ hearts, I never had fresh ones, so… I don’t know how to do 🙂
Beat your white (pink) until stiff
So, to get a good foam, you’ll need :
- 50g (50ml) of white (pink) from… :
- Chickpeas OR from
Beans (red, white) OR from
Flageolets OR from
Palm’s heart OR from
- 1 teaspoon packed-shaved guar or xantham gum
=> This is a thickener: for a raw foam, it is sometimes unnecessary, you be the judge!
- A few drops of lemon juice, vinegar or tartar cream
=> This is a stabilizer!
- Options :
- Starch (attention, corn one may be a little bitter)
=> This is a texturing: serves in particular to dry the foam during cooking!
=> This is a stabilizer!
- A beater or a whisk/strong arms
- Mix white (pink) to guar gum
- Beat, when it becomes white, add lemon juice (option, but it stabilizes foams).
One another option is to add starch, but you’ll have to want this texture ! Here, it’s nonsense.
Note : Adding sugar will be very easier to get foam going stiff. But first, it’s just an option, and secondly, the foam can go too stiff (as dense as marshmallow – rarely tasty…)
- Beat until foam gets a shaving cream texture! You can obtain a foam as stiff as marshmallow, so be carefull! (same as the “note” from step 2: no, I’m not contradictory)
*Oh, as I’m with it, I choose guar gum because it endures acidity. If you’ve good results with one another, please, let me know ! 🙂
Tips and Tricks
After some wonderful players return, I will share tips at this location (editable article):
- Raw foam: the gum is not essential
- Cooked foam: the gum should be essential (depends on the expected texture) and increases its density, it gives a “melting–soft” cake (dry density makes much more complicated)
If you want to dry the foam, several solutions:
- baking powder (lowers density during cooking)
- Get cooking!
Vegetal foam (“Neige” is the word in french, witch means “snow” ^^) is so possible : let’s bewitch your kitchen ! But as I’m not Merlin, I presume it will take me months/years to answer how many water for this or that vegetable… I invite/beg you to help me creating a table for each vegetal !
So, let’s bubble ! 🙂