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Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, GelSession Seven: Foams, Fats, Gels, Emulsionss, Emulsions
CHRM 1030Culinary Foundations
Foams, Gelatin, Fats and Emulsions
Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, GelSession Seven: Foams, Fats, Gels, Emulsionss, Emulsions
How are foams, gels, fats How are foams, gels, fats and emulsions used in and emulsions used in
food preparation?food preparation? As ThickenersAs Thickeners StabilizersStabilizers Leaving AgentsLeaving Agents FlavorFlavor TextureTexture
Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, GelSession Seven: Foams, Fats, Gels, Emulsionss, Emulsions
Some examples of products Some examples of products that include foams are:that include foams are:
MeringuesMeringues SoufflésSoufflés ChiffonsChiffons BavariansBavarians MousseMousse Sponge CakesSponge Cakes
Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, GelSession Seven: Foams, Fats, Gels, Emulsionss, Emulsions
Tips on successful Tips on successful foams:foams:
Foams are: lightened substances.Foams are: lightened substances. This lightening is accomplished by This lightening is accomplished by
incorporating air.incorporating air. The walls of air cells formed by egg The walls of air cells formed by egg
protein, butterfat or gelatin.protein, butterfat or gelatin.
Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, GelSession Seven: Foams, Fats, Gels, Emulsionss, Emulsions
*Egg foams -*Egg foams -
Use a foaming agent such as salt, lemon Use a foaming agent such as salt, lemon juice, cream of tartar, copper bowljuice, cream of tartar, copper bowl
Warm eggs to 100-120fWarm eggs to 100-120f Do not add anything till eggs reach foamy Do not add anything till eggs reach foamy
stagestage Sugar stabilizes foamsSugar stabilizes foams Use egg foams immediately – they will not Use egg foams immediately – they will not
holdhold Have clean equipment and clean whitesHave clean equipment and clean whites
Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, GelSession Seven: Foams, Fats, Gels, Emulsionss, Emulsions
*Butterfat foams -*Butterfat foams -
Use fresh heavy creamUse fresh heavy cream Have everything cold – cream & utensilsHave everything cold – cream & utensils Do not add anything till soupy stageDo not add anything till soupy stage Gelatin can stabilize butterfat foamsGelatin can stabilize butterfat foams Gelatin must be dispersed in part of liquid Gelatin must be dispersed in part of liquid
cream and added near completioncream and added near completion Do not over beatDo not over beat
Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, GelSession Seven: Foams, Fats, Gels, Emulsionss, Emulsions
*Gelatin foams -*Gelatin foams -
Most stable of allMost stable of all Liquid in syrupy stage/egg white Liquid in syrupy stage/egg white
consistencyconsistency Control temp over ice bath not in Control temp over ice bath not in
fridgefridge Mechanical convection to keep temp Mechanical convection to keep temp
even (stir)even (stir) Re-warm if too stiffRe-warm if too stiff
Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, GelSession Seven: Foams, Fats, Gels, Emulsionss, Emulsions
Some examples of products Some examples of products that include gelatin are:that include gelatin are:
ChiffonsChiffons BavariansBavarians MousseMousse Jell-OJell-O AspicAspic
Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, GelSession Seven: Foams, Fats, Gels, Emulsionss, Emulsions
Tips on successful Tips on successful gelatins:gelatins:
Bloom the gelatin in small amount of Bloom the gelatin in small amount of cold water or liquidcold water or liquid
Use first quality, not old or stale Use first quality, not old or stale productproduct
Dissolve completely in hot liquidDissolve completely in hot liquid
Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, GelSession Seven: Foams, Fats, Gels, Emulsionss, Emulsions
*Sweet or savory -*Sweet or savory -
Sugar and acids weaken gelsSugar and acids weaken gels Use a larger amount of gelatin for acid or Use a larger amount of gelatin for acid or
sugar productssugar products Large pieces of product can also weaken Large pieces of product can also weaken
the protein matrixthe protein matrix Incorporate foams at the syrup stageIncorporate foams at the syrup stage Cool over ice bath – re-warm if necessaryCool over ice bath – re-warm if necessary
Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, GelSession Seven: Foams, Fats, Gels, Emulsionss, Emulsions
Some examples of products Some examples of products that include fats are:that include fats are:
Fried foods of all kindsFried foods of all kinds ButtercreamButtercream Hollandaise sauceHollandaise sauce MayonnaiseMayonnaise VinaigretteVinaigrette CakesCakes Almost everything has some fatsAlmost everything has some fats
Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, GelSession Seven: Foams, Fats, Gels, Emulsionss, Emulsions
Hard fats-Hard fats-
Those that stay hard or semi-solid at Those that stay hard or semi-solid at room temproom temp
Saturated fatsSaturated fats Usually from an animal source or Usually from an animal source or
hydrogenated by heat and chemical hydrogenated by heat and chemical treatmenttreatment
Tropical oils such as coconut and Tropical oils such as coconut and palmpalm
Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, GelSession Seven: Foams, Fats, Gels, Emulsionss, Emulsions
Liquid fats- LipidsLiquid fats- Lipids
OilsOils Plant sourcesPlant sources Olive, corn, canolaOlive, corn, canola Liquid at room tempLiquid at room temp Semi-solid if refrigeratedSemi-solid if refrigerated
Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, GelSession Seven: Foams, Fats, Gels, Emulsionss, Emulsions
Tips on fat use in Tips on fat use in culinary applications:culinary applications:
Do not use clarified butter for pastry crust Do not use clarified butter for pastry crust making, mashed potatoes, or sauce making, mashed potatoes, or sauce thickenersthickeners
Keep solid fat chilled if using in crust etcKeep solid fat chilled if using in crust etc Store liquid in a cool, dry, place with Store liquid in a cool, dry, place with
limited light and rotate frequently to avoid limited light and rotate frequently to avoid rancidity.rancidity.
Pay attention to rancid, flavor – Pay attention to rancid, flavor – combinations, smoke pointscombinations, smoke points
Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, GelSession Seven: Foams, Fats, Gels, Emulsionss, Emulsions
Some examples of products Some examples of products that include emulsions are:that include emulsions are:
MayonnaiseMayonnaise HollandaiseHollandaise Buerre blancBuerre blanc VinaigretteVinaigrette
Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, GelSession Seven: Foams, Fats, Gels, Emulsionss, Emulsions
Tips on successful Tips on successful emulsions:emulsions:
There needs to be an accurate oil to There needs to be an accurate oil to liquid ratioliquid ratio
Set with a few drops of hot water at Set with a few drops of hot water at the end of processthe end of process
You can bring back together a You can bring back together a “broken” emulsion“broken” emulsion
Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, GelSession Seven: Foams, Fats, Gels, Emulsionss, Emulsions
*Cold emulsions*Cold emulsions
MayonnaiseMayonnaise have ingredients at 80fhave ingredients at 80f Add oil slowly at firstAdd oil slowly at first Use a Balloon Wisk and Stainless Use a Balloon Wisk and Stainless
Steel bowlSteel bowl
Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, GelSession Seven: Foams, Fats, Gels, Emulsionss, Emulsions
*Warm emulsions*Warm emulsions
Have clarified butter very warm at Have clarified butter very warm at 120f - add butter slowly at first120f - add butter slowly at first
Use a balloon whisk to get aerationUse a balloon whisk to get aeration
Buerre BlancBuerre Blanc Whole/Raw butter has natural Whole/Raw butter has natural
emulsifiers - emulsifiers -
Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, GelSession Seven: Foams, Fats, Gels, Emulsionss, Emulsions
Lab briefing:Lab briefing:
Everyone makes:Everyone makes: Mayonnaise (Exercise Eight)Mayonnaise (Exercise Eight)
Group I – Exercise One and Foam RecipeGroup I – Exercise One and Foam Recipe Group II – Exercise Two and Fat RecipeGroup II – Exercise Two and Fat Recipe Group III – Exercise Three and Gel RecipeGroup III – Exercise Three and Gel Recipe Group IV – Exercise Four and Emulsion RecipeGroup IV – Exercise Four and Emulsion Recipe Group V – Exercise Five and Fat RecipeGroup V – Exercise Five and Fat Recipe Group VI – Exercises Six and Seven and Group VI – Exercises Six and Seven and
Emulsion RecipeEmulsion Recipe
Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, GelSession Seven: Foams, Fats, Gels, Emulsionss, Emulsions
DemonstrationDemonstration
Instructor will demonstrate:Instructor will demonstrate: Blooming GelatinBlooming Gelatin Breaking CreamBreaking Cream Whisking VinaigretteWhisking Vinaigrette
Student Groups Will Demonstrate:Student Groups Will Demonstrate: Their recipes on the buffet at Their recipes on the buffet at
_______time_______time Display exercises in the kitchenDisplay exercises in the kitchen
Culinary FoundationsCulinary Foundations Session Seven: Foams, Fats, GelSession Seven: Foams, Fats, Gels, Emulsionss, Emulsions
Homework SevenHomework Seven
Read Egg ChapterRead Egg Chapter Prepare a ONE PAGE ingredient Prepare a ONE PAGE ingredient
handout handout Choose an ingredient or ingredient Choose an ingredient or ingredient
category from lab sixcategory from lab six Copies for everyoneCopies for everyone Three-hole punchedThree-hole punched Can be front and backCan be front and back Must include graphicsMust include graphics