Learn how to make pea foam in a siphon

Find out how to make a pea foam in siphon and improve your cooking. This technique, created by Ferran Adrià almost 30 years ago, has changed modern cooking. At Chefbusiness Gastronomic Consulting, we will teach you how to do it step by step.

The foam of green peas It is delicious and healthy. It has only 55.4 kcal per 100 g, it is rich in protein and low in fat. It is perfect for your recipes. Learn how to make a foam and surprise your guests.

We will teach you how to make this wonder step by step, from choosing the ingredients to using the siphon. Get ready to improve your kitchen with this technique that combines science and art.

Key points

• The foam of green peas It is an innovative technique in modern cooking.
• Low in calories and high in protein, ideal for healthy dishes
• Using the siphon is crucial to achieve the perfect texture
• Preparation takes approximately 30 minutes for four servings.
• It is necessary to master the use of texturizers such as xanthan gum
• Temperature and siphon charging method are key factors for success

Introduction to molecular foams and their evolution in the kitchen

Molecular cuisine has changed the world of food. It focuses on how food reacts during its preparation. This technique, known as culinary technique, has grown a lot. Now, 60% of high-end restaurants use it.

History of foams in modern gastronomy

Molecular foams appeared in modern cuisine. They joined Nouvelle Cuisine and fusion cuisine. Chefs such as Ferran Adrià and Heston Blumenthal were pioneers. They experimented with techniques such as gelation and spherification.

The use of siphons became key. This allowed for the creation of light and airy textures.

Benefits of vegetable foams in creative cooking

Vegetable foams, such as those from green peas, have changed cooking. They make vegan recipes more interesting. They improve flavors and textures.

A study shows that 75% of chefs say they improve flavor with foams.

Equipment needed to create professional foams

The siphon is key to making professional foams. Its price varies between 50 and 200 euros. Texturizing agents such as agar-agar and xanthan gum are needed.

With these tools, chefs can explore new ideas in the kitchen.

"Molecular cuisine is not just science, it is art. It transforms simple ingredients into extraordinary experiences," says a renowned Spanish chef.

For more information on molecular techniques and healthy food, call Chefbusiness on +34 744 717 942. Or write to john@chefbusiness.co.

Learn how to make pea foam

La creative food invites us to explore new flavors and textures. Pea foam is an example of how natural ingredients can be transformed. Let's learn how to do this vegetable cream aired step by step.

Essential ingredients for foam

To make our foam we need:

• 300 grams of fresh or frozen peas
• 1 medium leek
• 1 shallot
• 1,5 liters of vegetable broth
• 250 ml of milk
• Salt and pepper to taste

Preparation of the pea puree base

Cook the vegetables for 15 minutes. Then add the peas and cook for another 10 minutes. Finally, blend until smooth. This step is crucial for a perfect foam.

Correct use of texturizers: agar agar and xanthan gum

We will use agar agar and xanthan gum to give stability. These natural ingredients are fundamental in the creative food. Add 2 grams of agar agar and 1 gram of xanthan gum for every 500 ml of puree, mixing well.

Casting and refining technique

The last step is to strain the mixture. We use a fine strainer to remove chunks and get a smooth texture. Now, our vegetable cream It is ready to become a light and delicious foam.

«The key to a good foam is in the texture of the base mash. It must be silky smooth to achieve the best result in the siphon.»

Assembly process and safety with the siphon

Safe assembly and use of the siphon are key to making a pea foam in siphon. This vegetarian plate It is highly appreciated. If done well, it provides professional results and prevents accidents.

Optimal temperature for foam

The ideal temperature for pea foam is between 4°C and 10°C. This range gives the stability and texture we want. It is vital not to exceed 65°C to prevent the siphon from exploding.

Bain-marie technique for siphoning

Heat the mixture with water bath It's safe. Immerse the uncapped siphon in warm water. Use a thermometer to monitor the temperature. This ensures even heating and prevents hazards.

Important precautions during the process

Safety is paramount when using siphons. Do not heat the closed siphon or expose it to temperatures above 65°C. Keep the equipment clean and check the seals and valves frequently.

Correct method of loading and dispensing

To charge the siphon, fill it with cold mixture and screw on the gas capsule. Shake well and refrigerate. When dispensing, the siphon should be inverted and the trigger should be gently depressed. Precision in temperature and technique is key to a perfect foam.

Conclusion

La vegetable foam pea soup is key in vegan cooking. It has changed the way we enjoy traditional flavours. Chefs, such as Ferran Adrià, have popularised this technique.

Creating pea foam is exciting. It allows you to explore the versatility of plant-based ingredients. With siphoning and stabilizers, a pea puree becomes a light texture.

Molecular cuisine has grown a lot. Now, the siphon is as common as the microwave. This allows cooking enthusiasts to experiment with advanced techniques. We invite you to create your own vegetable foams and take your cooking to another level.