Apr 15, 2021 · Chef José Andrés uses Sucro, a powdered emulsifier beloved by avant-garde chefs, to make the salty foam topping.

May 4, 2020 · My understanding is that Sucrose Esters are compatible with alcohol (tequila) and therefore a good choice to combine with water/lime juice/salt to create a foam, but here are my questions... 1. How much of the sucrose esters should I use?

Apr 30, 2015 · Salt Air Foam. These drinks are different from a standard margarita because—just like the name suggests—they’re airy and decadent, topped with a light salty foam. This recipe is also perfect for entertaining, as you won’t have to worry about melting ice or …

Nov 3, 2022 · Sucrose esters act as a surfactant, which lowers the surface tension between two liquids, or a liquid and a solid. This makes for a stable foaming agent. Unfortunately, a la minute timings will probably prevent us from using the technique. …

Mar 22, 2023 · The Salt Air Margarita is a unique twist on the classic Margarita, topped with a light and airy foam made using an emulsifier called Sucro. The foam adds a touch of decadence to the drink, making it visually stunning and delicious.

Combine water and Sucro in a small saucepan. Heat the mixture on low until it reaches at least 158°, whisking constantly to activate the Sucro (if you don’t have a thermometer, you can cook until the mixture just starts to bubble).

May 4, 2020 · My understanding is that Sucrose Esters are compatible with alcohol (tequila) and therefore a good choice to combine with water/lime juice/salt to create a foam, but here are my questions... 1. How much of the sucrose esters should I use?

Apr 10, 2023 · This salt air margarita is topped with a later of salty foam that provides just the right amount of saltiness with each tangy grapefruit margarita sip.

Instead of a chunky salt rim, the bartenders at Calavera, in Oakland, use a delicate salt-lime foam to season these orange-infused margaritas. One sip, and you’ll feel as though a wave just splashed you in the face.

May 3, 2023 · Recipe for Margarita served with salt foam called "aire." a molecular cuisine technique that uses Sucro to whip a salty solution into a foam on top.