How To Make Culinary Foam

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Culinary foams can add wonderful layers of flavor and texture to fine cuisine and cocktails. Distributed by Tubemogul.

[geneburnham]

summersunset17 I know your comment is like a year old. But, a reach-in is a term used for a refrigerator. Usually one that is under the prep line of a commercial kitchen. In the kitchen I work in there is a walk-in (big fridge) and several reach-ins (little fridges) on the line. Again, I know your comment is super old, but I hope this helps.

[JohnnySomaliIsGay]

you can use soy lecithin instead of the egg whites correct?

[SmallScreenNetwork]

Reach in. It is a refrigerator.

Thank you for watching!

[SAMR]

Chef~ i have a question~ adding raw egg white can help to build the structure of the foam, but will it be too risky to eat? i mean raw egg white? and will it affect the taste of the sauce? since egg have its own taste even egg white~

[paullimvideos]

shizzy. how do you make it when you don't have one of these? honestly, how many people have this in their kitchen

[toussi]

@SAMR33 there is nothing risky about eating egg whites. it is relatively flavourless when not cooked....and no it wont really effect the final taste of the product ....egg white is used in many popular things such as meringue, margaritas and others .

[Wafflepirates]

Hi there, do you know what's the equivalent of 3 egg whites into soy lecithin ?

[МамаВолф]

Allow it to chill in the what? Rechin? Is that a refrigerator?

[Lycoosa]

Another way of making it, just add the egg-whites and blend, that way your foam won't be so dence

[dimitrygornomelikov]

But then, when Americans could cook. Miss those days.