Soy Sauce Foam

Another post! Yeay! Exams and assignments are finally over! I’m finally free like free-cage eggs hens! I’m so excited to cook and try new stuff again. Last month I bought Soy Lecithin and didn’t get a chance to try it out. Finally yesterday I made something very easy from Lecithin, which is soy sauce foams. If you want to try “molecular gastronomy” or also called “modernist cuisine”, this technique is perfect for you to begin with.

  

Basically, Lecithin is an emulsifying agent. It is commonly used in chocolate making to give a velvety smooth taste, as it brings together the cocoa and cocoa butter. However, it can also be used to create foams, mousses, airs, etc in modernist cuisine. It is very simple and easy to make. However, you don’t want to put too much lecithin in your liquid because it would change the taste of the liquid.

The basic comparison is 1:200 = 1g of lecithin for 200ml liquid. All you need to do is just combine these two ingredients together in a flat and wide bottom container and mix it using hand blender. After few seconds, you will see foams coming through. Once it stops foaming, take the layer of foam out of the container and continue mixing using blender until you get enough. You can store the mixture in fridge while preparing the dishes. However, it might be hard to be used for thicker liquid and oily solution.

As you can see from the picture, I served my sushi with soy sauce foam, ginger pickles and wasabi paste.  For soy sauce foam, I combine the soy sauce with water, sugar and salt. You can adjust the recipe to your liking. It tastes just like normal soy sauce but it increases the eating experience. So, try this out to impress the guests in your party.

Beside this, I have nutella powder post coming up and also few books about modernist cuisine that I recently purchased. So, stay tuned!