Comments on: Sautéed Wild Salmon with Macerated Beetroot https://www.britishlarder.co.uk/sauteed-wild-salmon-with-macerated-beetroot/ Culinary Inspiration Fri, 23 Aug 2013 19:06:58 +0000 hourly 1 https://wordpress.org/?v=3.4.2 By: Dermot Seberry https://www.britishlarder.co.uk/sauteed-wild-salmon-with-macerated-beetroot/comment-page-1/#comment-1936 Dermot Seberry Thu, 29 Apr 2010 14:55:24 +0000 https://www.britishlarder.co.uk/?p=1254#comment-1936 Fab recipes for espumas and thank you for your inspiration. Im a teacher and constantly striving to inspire chefs both in college and industry. A question which baffles me to date!! Is there a specific ingredient/recipe which requires uses Co2 gas chargers and others which need Nitrous Oxide?? Regards Dermot Fab recipes for espumas and thank you for your inspiration. Im a teacher and constantly striving to inspire chefs both in college and industry. A question which baffles me to date!!
Is there a specific ingredient/recipe which requires uses Co2 gas chargers and others which need Nitrous Oxide??

Regards
Dermot

]]> By: Madalene https://www.britishlarder.co.uk/sauteed-wild-salmon-with-macerated-beetroot/comment-page-1/#comment-1937 Madalene Thu, 29 Apr 2010 14:54:40 +0000 https://www.britishlarder.co.uk/?p=1254#comment-1937 Dear Dermot, Thank you for your comment on the British Larder. I wrote a small paragraph about Espuma Facts which hopefully answer your question: Espuma facts: * The liquid or puree must be thick to hold its shape. For the foam to hold its shape for a period of time there must be some form of thickening or gelling agent present in the liquid. * For hot foam the best thickeners are fat or starch; this could be found in butter, cream or milk. It’s also important to make sure that the liquid is not too hot the perfect temperature is no higher than 65°C and no lower than 50°C. Place the cream whipper in a bain-marie filled with hot water; keep for no longer than 2 hours. * Cold foams also require fat to stabilise the shape but if you make dairy free foams you can use gelatine alongside a thick liquid, to stabilise the foam. All depends on what it is that you are making but I normally use 1 leaf of gelatine to 250ml of thick liquid. If your choice is dairy you can add fat by adding yoghurt, crème fraîche or cream. * There are two different gasses available to charge the cream whipper . Standard gas bulbs that will give you the foaming characteristics are Nitrous oxide (N2o) used in standard Cream Whippers. * Carbon Dioxide (Co2) is also available and will give the liquid a fizzy texture commonly found in fizzy drinks. Select your gas carefully to give you the desired end result. If you would like to experiment with making fizzy soda drinks I recommend that you should investigate the Soda Syphons bottles. Happy Cooking Madalene Dear Dermot,
Thank you for your comment on the British Larder.
I wrote a small paragraph about Espuma Facts which hopefully answer your question:
Espuma facts:
* The liquid or puree must be thick to hold its shape. For the foam to hold its shape for a period of time there must be some form of thickening or gelling agent present in the liquid.
* For hot foam the best thickeners are fat or starch; this could be found in butter, cream or milk. It’s also important to make sure that the liquid is not too hot the perfect temperature is no higher than 65°C and no lower than 50°C. Place the cream whipper in a bain-marie filled with hot water; keep for no longer than 2 hours.
* Cold foams also require fat to stabilise the shape but if you make dairy free foams you can use gelatine alongside a thick liquid, to stabilise the foam. All depends on what it is that you are making but I normally use 1 leaf of gelatine to 250ml of thick liquid. If your choice is dairy you can add fat by adding yoghurt, crème fraîche or cream.
* There are two different gasses available to charge the cream whipper . Standard gas bulbs that will give you the foaming characteristics are Nitrous oxide (N2o) used in standard Cream Whippers.
* Carbon Dioxide (Co2) is also available and will give the liquid a fizzy texture commonly found in fizzy drinks. Select your gas carefully to give you the desired end result. If you would like to experiment with making fizzy soda drinks I recommend that you should investigate the Soda Syphons bottles.

Happy Cooking
Madalene

]]> By: pos monitoring https://www.britishlarder.co.uk/sauteed-wild-salmon-with-macerated-beetroot/comment-page-1/#comment-1279 pos monitoring Sat, 13 Feb 2010 01:54:59 +0000 https://www.britishlarder.co.uk/?p=1254#comment-1279 nice recipe, tried this one last night, went very well. highly recommended nice recipe, tried this one last night, went very well. highly recommended

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