110,618
edits
Versawhip: Difference between revisions
Had to remove trhe Versawhip image tag (it was crashing the server :-(
mNo edit summary |
(Had to remove trhe Versawhip image tag (it was crashing the server :-() |
||
| Line 1: | Line 1: | ||
<GoogleBanner></GoogleBanner> | <GoogleBanner></GoogleBanner> | ||
Versawhip is pure, enzymatically treated, soya protein which can be hydrated with water and whipped to make a foam. It can replace [[egg]]-albumin or [[gelatine]], and exhibit a synergistic effect in combination with [[egg]]-albumin or [[gelatine]]. It uses less powder than with [[egg]] white powder, foams are more stable, and has a better flavour release. It can be used for cold or hot foams. Advantages include consistent foam quality without risk of over-beating, greater heat and acid tolerance, and reduced microbial risk. It is often used in [[Molecular gastronomy|molecular gastronomy]]. | Versawhip is pure, enzymatically treated, soya protein which can be hydrated with water and whipped to make a foam. It can replace [[egg]]-albumin or [[gelatine]], and exhibit a synergistic effect in combination with [[egg]]-albumin or [[gelatine]]. It uses less powder than with [[egg]] white powder, foams are more stable, and has a better flavour release. It can be used for cold or hot foams. Advantages include consistent foam quality without risk of over-beating, greater heat and acid tolerance, and reduced microbial risk. It is often used in [[Molecular gastronomy|molecular gastronomy]]. | ||