Modernist Cooking Made Easy: The Whipping Siphon by Logsdon Jason

Author:Logsdon, Jason [Logsdon, Jason]
Language: eng
Format: epub
Tags: Modernist Cuisine, Foaming, Infusing, Siphon, iSi, Carbonating, Molecular Gastronomy, Whipping siphon, Modernist Cooking
Publisher: Primolicious LLC
Published: 2013-11-14T23:00:00+00:00

Blend the hot sauce, chicken stock, vinegar, Worcestershire sauce, and agar together. Pour into a pot and bring to a boil. Let simmer for 3 to 5 minutes then pour into a container and let it set completely.

Once it is set, cube the gel and puree with a blender until smooth.

Melt the butter in a pot on medium heat. Add the glycerin flakes and stir until they have melted and are mixed evenly into the butter.

While blending, slowly pour the butter mixture into the hot sauce mixture. Blend until combined.

Pour the mixture into the whipping siphon, seal it, and charge. When you are ready to serve it, dispense the foam into a bowl for dipping. The colder the foam becomes the thicker it gets. The foam is also great as a garnish for chicken or fish.

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