I find the experimentalism of molecular gastronomy really fun and interesting. How could we ever come up with new recipes if we never played with food? That being said, this experiment clearly went onto my failure pile.
I saw this idea of mustard foam and thought it would make a nice dressing for my lunch salad featuring pear cubes and the remains of a seitan roast (the structure of which I like to make as dry and crumbly as I can). But the foam turned out way too faint and quickly vanishing for the mission so I had to substitute it with normal mustard instead. I can't really come up with any way to use this foam, save for the fact that fruit flies were happy to drown themselves in the liquid. Well, while I still have lecithin left I guess I'll have to make some other uses for it. Apparently it should make bread fluffier, and perhaps this type of foam would work better in hot drinks.
- 3 dl water
- 1 tablespoon mustard powder
- 1 tablespoon soy lecithin
(vinegar, salt, paprika)
First blend the mixture into a smooth liquid. Let it stand for at least fifteen minutes to let the mustard build up some burning sensation. Add some flavourings if you wish. Whip to get foam. Spoon the foam on whatever you wish to use it with.