EGGS ARE DONE! Super Foam Is Here!

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Super Syrup a while ago, which allowed you to create silky vegan sours that were also quicker to make and you could even batch! But today we’re listening to your request as many of you asked to make Syrup Syrup without it being a syrup, so you’re not tied to using the exact amount of sweetness that you need of the foaming agent! We’ll test out our Super Foam in a classic Whiskey Sour, but we’ll also flavor it by rehydrating our methylcellulose with tea, allowing for a unique version of a White Lady, so if you’re ready pull up a chair and get comfortable - it’s Cocktail Time!
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0:00 Today on Cocktail Time
0:42 Super Syrup
1:10 Super Foam & Methyl Cellulose
1:49 Making Super Foam
3:19 Flavored Super Foam
5:06 Batch it up!
5:33 Super Whiskey Sour
6:48 White Lemongrass Lady
8:06 Tasting Notes
8:39 Bottom of the glass - Sodium Benzoate
9:32 Final Verdict & Recipes
The team behind this video:
Robi Fišer
Sašo Veber
Phantom hand
#cocktailtime #superfoam #whiskeysour

Опубликовано:

28 июн 2024

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Комментарии : 244

@KevinKos 4 месяца назад

So will egg whites become a thing of the past now? Get a Magnetic Stirrer: geni.us/YOByg5 Get some Condiment Bottles: geni.us/NCrX9Z Get Pure Methyl Cellulose: geni.us/8BIo If you like what we do, you can also support the channel here: 🎩 Cocktail Time Patreon: www.patreon.com/cocktailtime 🍸 Buy me a Cocktail: www.buymeacoffee.com/kevinkos 👕 Merch: my-store-11171765.creator-spring.com 🛒 My Store: kit.co/KevinKos 🌍 Web Page: www.kevinkos.com/

@wesdotgord 4 месяца назад

Thanks for the videos!! Quick question: You didn't hydrate the gum arabic for 12 hours in the fridge this time unlike in the super syrup episode. Is this step no longer necessary?

@phantomhandofcocktailtime6911 4 месяца назад

I always love to learn about new cocktail techniques. They’re Super in-Foam-ative 😂

@PipoBones 4 месяца назад

You were waiting to use that huh?

@dawgvet7756 4 месяца назад

@@PipoBonesYeah, I bet he was super egg-cited to use that yolk.

@brandoneckert3479 4 месяца назад

As a chemist and a bartender, I love to see you using a stir plate 😍 🥚

@KevinKos 4 месяца назад

I love using it! Cheers!

@amilock 4 месяца назад

Fantastic recipe! Made a batch right after watching and froze it into 3/4 oz cubes. They work perfectly straight from the freezer using Dave Arnold's juice shake technique. Shake one cube alone with the cocktail ingredients until dissolved, then add ice and shake as normal. They will be a staple in my freezer from now on.

@KevinKos 4 месяца назад

fantastic!

@tigman9318 2 месяца назад

How do you reckon the cubes last in the freezer? I bought some miracle foamer and find it has an awful smell to it. I'm looking for a relatively long life option cause I don't make egg white/foamed drinks very often!

@hjewkes 4 месяца назад

That magnetic stirrer is a fun addition :D

@KevinKos 4 месяца назад

for sure! I love using it! 🤩

@001Piffi 4 месяца назад

It's actually really smart. We've used a blender and it's painful to clean afterwards and it has to sit 24h before you put it in bottles. Will definitely buy one!

@mazer1996 4 месяца назад

thank you for sharing new techniques, i will try this one!

@KevinKos 4 месяца назад

You’re welcome 😊

@rodneywhitfield5754 4 месяца назад

Thank you Kevin!

@007dahu 4 месяца назад

🥚 Thank you for this great alternative . Now let's try to find some methyl cellulose!

@drewdallas808 4 месяца назад

Great video 👏 would ♥️ to see a video on 🥚 alternatives.

@JSOS 4 месяца назад

As always so good and well explained. Cheers 👌

@KevinKos 4 месяца назад

Glad you enjoyed it. Thanks!

@bruceharlick3322 4 месяца назад

🥚 Great video, Kevin! Thanks so much; this looks like a great thing to try.

@KevinKos 4 месяца назад

you are welcome! 🥂

@MasterRabbitLP 4 месяца назад

Great video, I was waiting for something like this!

@KevinKos 4 месяца назад

Glad you liked it!

@LuisOrtega-jn4vd 4 месяца назад

Great recipe Kevin, thanks for sharing, Saludos from Costa Rica!!

@KevinKos 4 месяца назад

My pleasure! 🥂

@ijohanalex 4 месяца назад

Yes! A new version of the egg replacement video would be great!!

@KevinKos 4 месяца назад

thanks!

@simonelazzarini 4 месяца назад

Great video, as usual. Thank you! 🥚

@KevinKos 4 месяца назад

Thanks for watching!

@edwardpossi 4 месяца назад

I incorporated, made and sold so many cocktails as barmanager with super syrup, but also encountered this issue as well, as with low sugar sours, this is a really great video as always!

@KevinKos 4 месяца назад

Awesome! Thanks!

@miguelfaria5017 4 месяца назад

Same here

@yarinchen9481 4 месяца назад

I was waiting for so long for this! Kevin you are amazing!!!

@KevinKos 4 месяца назад

Glad you like it! Cheers!

@AngryCocktails 4 месяца назад

This is an amazing technique! 🥚

@KevinKos 4 месяца назад

Thank you! Cheers!

@TheSpiritoftheCocktail 4 месяца назад

KEVIN!!!! Great video!!! I bet this is great in a Pisco sour for sure!!! I'm not a big fan of foaming bitters, so any egg subs would be great!!! CHEERS to you and the crew!!!

@KevinKos 4 месяца назад

Amazing! Glad you like it! Cheers!

@mattruz9238 4 месяца назад

This is really helpful Kevin. Thank you. Being a home mixologist, I would still use egg whites for daily use. However, when we host cocktail parties it makes sense to use superfoam. I will learn this technique. Not a fan of sodium Benz. Preserve....all the best to you and the team. Well produced as always. Cheers!

@firasyoussef9236 4 месяца назад

🥚 bravo 👏🏼 Always very inspiring 🍸

@KevinKos 4 месяца назад

Thank you! 🤗

@MartinDoudoroffLLC 4 месяца назад

Very cool.

@KevinKos 4 месяца назад

Thanks!

@themightyowl 4 месяца назад

Really good stuff Kevin! I was using the wrong methocel last time and now I have the right stuff 😊 Something to consider is that eggwhites do more than add texture. The proteins bind to tannins and will round out the taste of some cocktails (like milk in tea) but this is mostly applicable to barrel aged spirits.

@KevinKos 4 месяца назад

Exactly. Maybe I will do another revision of this super foam in some time, to capture protein binding too. I already have something in my mind 😉🥂

@user-uv9zc3wh6z 4 месяца назад

🥚 great video!

@KevinKos 4 месяца назад

thanks!

@tarcobaba 4 месяца назад

You can also boil soapwort root and use its water. You can dry the same root, boil it and use it many times.

@KevinKos 4 месяца назад

nice! I will try that too!

@user-dk7up1kr4u 4 месяца назад

Hey Kevin, love this concept. Seems very cost effective and less wasteful than eggs or Fee Foam. I may have missed it in the video, but I didn’t hear a recommendation for shelf life if you add the preservative. Did I miss this in the comments about Sodium Benzoate? Curious how much longer than a week it would extend.

@bobaerbuddy 3 месяца назад

I was searching a long time for a good alternative to fresh egg white, and because pasteurized egg white is available to me only with very limited shelf life and quite expensive as well, Aquafaba not really available around, and commercial powders are so disappointing, I will go with your recipe now! Having most of he components at hand already because I use them in molecular cooking, it's also an obvious thing to do. Thank you so much for this excellent video! Great fan of your content! 😃👍🙏

@dawgvet7756 4 месяца назад

This is fantastic, specially for friends that are hesitant to have raw egg whites when I make Pisco Sours. I love the fact that it can be frozen also. This may too early in your “trials” , you mentioned this can be frozen but can this be frozen and thawed multiple times without affecting foam texture?

@KevinKos 4 месяца назад

You can freeze it, but instead of thawing and freezing it many times, store it in smaller bottles and take out small portions.

@MrZane777 4 месяца назад

Could you possibly use red wine for flavoring instead of water?

@JessicaMorgani 4 месяца назад

I really want to know if this can do the trick of pouring club soda around the spiny part of the bar spoon to get a tube of foam to form. It's one of my favorite party tricks and soft drink to make to children or just people who don't want to drink.

@kawonewilliams1949 4 месяца назад

I'm not sure how you don't have a degree in chemistry because this stuff is out of this world. The trial the error stages you go through must be lengthy. Awesome stuff.🥚

@liquidartzone8566 4 месяца назад

What a great idea and technique, thank you Kevin for the inspirations. May I please know how long this super foam last for?

@KevinKos 4 месяца назад

use it in a week

@tzor 4 месяца назад

I definitely would like to see other egg white alternatives. 🥚 I have nothing against egg whites, but I hate wasting good egg yolk.

@OpeyemiAdelusi Месяц назад

Okay! Hydroxypropyl methylcellulose really does work! In fact, i can personally say it works *so much better* than egg white. So long, egg white!! Everyone needs to switch to this, immediately! Thanks Kevin!

@KevinKos 26 дней назад

Cheers!

@nilsroesel 4 месяца назад

@KevinKos probably guar gum could help stabilizing I started using that in my orgeat and got a light foam which is actually pretty stable

@KevinKos 4 месяца назад

Thank you for sharing! I will try this one out. Cheers!

@nilsroesel 4 месяца назад

@@KevinKos but don’t put too much. On 50ml 1g should be fine 😌 but Iam actually not sure how it reacts without sugar. Iam gonna experiment there a bit

@lazyeyecomedy Месяц назад

Thank you so much for this @KevinKos ! Really appreciate you taking the time to work on our niche little questions and requests!! Super Foam just replaced egg whites at the bar I manage! I adjusted the recipe to have 25% less gum arabic (15g) as i found that with the full 20g the solution would come out a bit too thick and with a less than surgical measurement the cocktail would start to feel like it was thickened... also with 15g of gum arabic the super foam never actually separates which is a nice plus!! My only question is what would you say the shelf life of this solution is? And what would be the main indicators to look out for in order to diagnose that? Thank you for everything you do! Love from Berlin!

@KevinKos Месяц назад

Thank you for sharing this! I would say to use it in a week, but it should be good for 10 days. Be aware of any mold clouds or particles. Also, you can freeze it for later use.

@lazyeyecomedy Месяц назад

@@KevinKos Thank youuuu

@JamesCook-4830 4 месяца назад

🥚 the waste is also an issue for me. All these egg yolks end up sitting in the fridge, and while I tell myself I'm going to make hollandaise, it never happens. Having an ingredient that can be measured out as needed is perfect!

@Lasciatemi_Guidare 4 месяца назад

Carbonara is also a good way to use up egg yolks!

@Default78334 4 месяца назад

@@Lasciatemi_Guidare Or crème brûlée

@KevinKos 4 месяца назад

Glad you like it!

@maghteridon5555 4 месяца назад

Is there any way, to make a batch of foamy cocktails without double shaking each serving? Is iSi the best option?

@Fhwqhgads 4 месяца назад

egg white replacement breakdown please!

@KevinKos 4 месяца назад

noted! Cheers!

@volcamei6175 4 месяца назад

How many Times you can keep this in fridge ?

@pierre-andredurand844 3 месяца назад

I'm curious what are the pros and cons compared to miraculous foamer Ms bitters ? Price/longevity/labor cost/efficiency

@IMCRAZii95 3 месяца назад

How long can it last in the fridge?

@notahotshot 4 месяца назад

I will definitely give this a try. I've been just skipping foam in my sour cocktails. Have you ever tried Fee Brothers Fee Foam? I have been thinking of giving it a try, it just calls for two drops in a standard cocktail, so i have doubts it affects mouthfeel very much. 🥚

@KevinKos 4 месяца назад

I have tried some foam drops but I find some smell weird (not all of them though).

@CoffeinCowboy 4 месяца назад

Have you done any experiments with adding the superfoam into prebatched cocktails? Like how about the shelflife and foam when already mixed with alcohol and sugar and so? 🤔

@KevinKos 4 месяца назад

Yes. Check out my batched cocktail episode. Cheers!

@nicolahohler3578 Месяц назад

Hi Kevin. I am trying to make foams with a syphon using this Methylcellulose mixture. It comes out nice and foamy but turns into liquid pretty fast. I've tryed to stabilize it adding Agar-Agar but it din't work. Any suggestion for making syphon foams without eggs? Thank you👏

@jakubpawowski9540 4 дня назад

Is it necessary to have this magnetic stirrer?

@MYork10 Месяц назад

How long can it remain usable?

@robertbartkowski-wp7pf 4 месяца назад

Kevin, what do you think about using albumin egg white powder?

@KevinKos 4 месяца назад

I made a whole video comparing different egg white options (including powdered), check it out here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-dFSPc0q7luk.htmlsi=0pSMUNWXe01jKa3F

@pavelalexandrov4540 4 месяца назад

Hi Kevin! Why are you saying that super foam will flake off due to the addition of gum arabic? Isn't it equipped with an emulsifier, which on the contrary allows the liquid to be homogeneous?

@ambulancier Месяц назад

Hi Kevin, I am pre batching and freezing a lot of my cocktails these days. Would this super foam keep its stability within a pre batched cocktail as well? Especially when i want to keep them frozen in my sous-vide bags?

@YH-cb2lr 2 месяца назад

Made and tried this a while ago for a ramos gin fizz. Turns out you can't get the pillar of foam using super foam as the foam collapses due to the soda water. Also depending on your gum arabic the color of the super foam may be different from the video (mine was orange-brownish after dissolving the gum arabic)

@leonperler9619 8 дней назад

Amazing recipe! How much sodium benzoate would you add to this? How much would that prolong shelf life? Best regards

@georgekaiho2534 4 месяца назад

Thank you for the video! I played around with it for a week or so and this is my thoughts. It won't 100% replace egg white's texture. For example, you can't really do the Angostura dots and such. So instead, Im making different flavored foam. combine 1/2oz each of the Super foam, water, and flavor (I'v been using stronger flavor stuff like Campari, Cynar, etc) then use a latte whisker and froth it until it becomes a foam. Let it sit on top of your cocktail. This way, you can easily whip up different flavored foams as you like and don't have to batch is it like the Gelatine and iSi canister method. Thank you.

@fabr1out959 4 месяца назад

Unfortunately I'm run out of the Arabic gum powdered, at the moment in my hands I've some soy lecithin powder, I read that could be a substitute for arabic gum. Can I use it or I made just a big messy😅 with the same quantities ?

@manjeetmeister 4 месяца назад

From the looks it might have a better foaming effect than aquafaba. Well done. Would really like to see the comparison before stocking up on Methyl cellulose 🥚🐣🐓🍸

@KevinKos 4 месяца назад

glad you like it! Cheers!

@frankinho4127 4 месяца назад

Hi Kevin! Can I use methylcellulose (E461) for food use?

@KevinKos 4 месяца назад

Yes, that's what I use as well. Make sure it doesn't say that it's not food-safe. specialingredientseurope.com/products/methyl-cellulose-e461

@pietromessina1480 4 месяца назад

Tomas con gusto hombre, se ve que le das duro!❤💪💪💪

@FinalRedemption 4 месяца назад

Can we use this in baking aswell??

@KevinKos 4 месяца назад

"Methocell can be used in cooking, but I am not sure about the super foam. I believe that it has some uses in the kitchen, but I am unsure about the specifics. Perhaps there is a chef who could provide some ideas."

@nicolahohler3578 4 месяца назад

When I made the super syrup I combined that with Lemon Juice to make a sweet&sour. My confession is that I used store-bought lemon juice with a High shelf-life. I think that that, together with the sugar, gave the syrup a long shelf life, without having to add other preservatives. I might be wrong though

@KevinKos 4 месяца назад

Also great idea!

@grzechu63beta Месяц назад

Hi Kevin, is it possible to substitute xanthan gum? In PL the smallest pack of xanthan gum is 50 g. The similar case is with methyl celulose, but I would rather buy methyl celulose

@KevinKos Месяц назад

You don't need to use xanthan and gum Arabic. The essential ingredient here is methocell.

@dennisthurner3662 4 месяца назад

If I use Methocel® F50 in your recipe instead of methyl cellulose can I use the same recipe or do I need to adjust it?

@KevinKos 4 месяца назад

You can use the same recipe.

@flamedk22 3 дня назад

I've made two batches of this and am not getting any foaming. The cocktails I make have a great mouth feel, but I can't manage to get the foam to happen. Any recommendations? Looking through other comments, I only see a mention or two of foam not working as expected, so I'm thinking it's me...

@crazyfilms101 4 месяца назад

I read on imbibe that you can more quickly hydrate gum arabic via sous vide (@145F, 2 hours). Do you think we’d be able skip the whisking / stirring entirely by doing the same with your mixture?

@KevinKos 4 месяца назад

That might work too! Let me know if you'll try it out.

@wesdotgord 4 месяца назад

Thanks for the videos!! Quick question: You didn't hydrate the gum arabic for 12 hours in the fridge this time unlike in the super syrup episode. Is this step no longer necessary?

@le4rningcurve380 4 месяца назад

I've got the exact same question. Could maybe be using pre-hydrated gum arabic?

@KevinKos 4 месяца назад

I chose to skip this step and take a faster and easier approach because the shelf life of super foam is shorter than that of super syrup. The super syrup technique involves mixing sugar with xanthan and water, which needs time to settle down. During this time, I took the opportunity to hydrate gum arabic even better.

@robertbartkowski-wp7pf 4 месяца назад

Kevin, I have a question, we don't have to pre-soak the gum arabic?

@KevinKos 4 месяца назад

@jowoh 4 месяца назад

In my experience. Everything dissolves better if you use warm/hot water (80°) and then use a stick blender in a pot (leave the blending part on the ground of the pot and be careful not to mix in any air) Then leave it for 24 hours. I feel you can prepare a higher quantity with the stick blender in one pot then with the mixing plate

@KevinKos 4 месяца назад

Thank you for sharing!

@Adamscommabrett Месяц назад

Is the foam issue with the white lady abv based? I always struggled using egg whites to get good foam on a white lady since it has more booze in it than a whisky sour. My solution has been to simply do a quick shake sans egg white to get some dilution into the drink, then add egg, shake, strain, dry shake. It's annoying but it works. Since you're dry shaking all these anyway, is there really a reason to add the super foam to the cocktail during the first shake? Seems like you could just omit that, then eliminate the contact with the alcohol at a higher concentration (assuming the alcohol is the issue).

@user-km2jw7sc1j 4 месяца назад

Could you please tell me the name of the Magnetic Stirrer? Thanks a lot.😊

@KevinKos 4 месяца назад

check out the link in the description.

@ElixirsEerieEscapades 4 месяца назад

I have enjoy my isi whipper alot I use egg white alot I was thinking would this mix be a good replacement for the eggs for the whipper for other ppl I make drinks for that are not egg ppl for one reason or another?

@KevinKos 4 месяца назад

you can use it with a nitro charger for a texture simmilar when shaking.

@addisonbean 4 месяца назад

I already have cellulose gum (sodium carboxymethyl cellulose). Is there any reason that wouldn't work instead of the methyl cellulose? Would I want to use the same amount?

@KevinKos 4 месяца назад

Carboxymethyl cellulose doensn't work the same way.

@serotoninzero 4 месяца назад

Definitely going to give this a shot and test it against some egg whites. That being said, even if its great, can't get rid of eggs totally. Flips are too damn good.

@KevinKos 4 месяца назад

For sure! Nogs and flips has te be made with egg. Cheers!

@captainfyeah 4 месяца назад

how do we make saline solution?

@biwo.cocktails 4 месяца назад

10g salt to 40g water

@1212asddsa 4 месяца назад

One thing that this technique is missing, is how albumin in egg white bindes with the tannins, I'd love to see a solution to that

@KevinKos 4 месяца назад

Noted!

@cezarychmura1842 4 месяца назад

Thanks for including my comment I guess? :D I make mine without gum arabic, because of the yellowish tint it gives. Also gum arabic I bought brings a weird tingling sensation, perhaps something's wrong with it. Anyway, using enough xantan produces similar results, I didn't see much benefits of using gum arabic

@KevinKos 4 месяца назад

Make sure to use food grade gum arabic. I used it for the texture and color. It looks almost the same as eg whites. Thank you for your feedback!

@Niaaal 4 месяца назад

Thank you on behalf of vegans and people sensitive to raw egg smell in cocktails! Can't wait to make it

@KevinKos 4 месяца назад

You're so welcome! Cheers!

@Tlong1954 4 месяца назад

What is an accurate way to measure .3g my digital scale only does whole numbers

@KevinKos 4 месяца назад

round it to the point your scale can messure. Although precision scale is super handy and cheap. Check out the link in the description to get yours on Amazon.

@user-rm6hj4rl8e 4 месяца назад

soap root, try this

@KevinKos 4 месяца назад

thanks!

@user-lf6xn8ns6p 4 месяца назад

Hi Kevin, I would appreciate some guidance. I followed your steps and also found that the super foam used in gin cocktails deteriorates rapidly, in my case within 90 seconds. Whiskey performed similarly when served in a coupe. The foam held up better in both cases in a cubed rocks glass, with whiskey outperforming gin by ~2 minutes. Upon pouring cocktails with super foam, I can hear the foam aggressively fizz to the point that it sounds like static, as all the micro bubbles are rapidly deteriorating. Is this something you also experienced, and if so, was it to a similar extent? Ideally in order to compete with the stability of egg white, the foam should at least 5 minutes undisturbed, if not more. Would love to hear your thoughts on this, thank you. Edit: Also, I am using the correct Methocel F50 from modernist pantry.

@rokiolo25 15 дней назад

Hey, I am having the same situation. My bubbles are big, not as small as egg whites would create and also they are going by really quickly, after a few seconds I have a layer smaller than 1cm, it is behaving nothing like egg whites. Also I am using pure methylcellulose, the same as Kevin but not the type found at the modernist pantry. Did you find any workarounds?

@pravex_ 4 месяца назад

Since i cant find methocel in my country, is cosmetic grade hpmc safe to use?

@KevinKos 4 месяца назад

no! Only food grade methocell

@pravex_ 4 месяца назад

@@KevinKosits good that i asked 😅

@noachav 4 месяца назад

🥚. I was also wondering whether the methylcellulose from Modernist Pantry would work in your recipe.

@KevinKos 4 месяца назад

I think so!

@studiohanson 4 месяца назад

Modernist Pantry makes several different versions. Get their Methocel F50.

@degaulledai 4 месяца назад

Sodium Benzoate is only an effective preservative at acidic pH! I would revise that section of the video with a different preservative.

@KevinKos 4 месяца назад

thank you for the info!

@TheCat48488 4 месяца назад

Is it good for ramoz gin fizz?

@Mitzja94 4 месяца назад

would love to know aswell!

@KevinKos 4 месяца назад

the foam won't rise over the rim. It's not as firm as with the egg whites.

@Mitzja94 4 месяца назад

@@KevinKos tysm!

4 месяца назад

I totally forgot to add 🥚 emoji in the edit. 😅 awesome presentation!

@KevinKos 4 месяца назад

No worries! Cheers!

@abdullahalibrahim204 4 месяца назад

👍🏽

@user-yv3cs1pt6l 4 месяца назад

My guess for the foam dissipating fast on the second cocktail is that the oils from the lemon peel broke the surface tension. But I am not scientist.

@KevinKos 4 месяца назад

We tried another one without the spraying oils on top and the result was the same.

@eDunaway07 4 месяца назад

What's the shelf life?

@KevinKos 4 месяца назад

use it in a week

@eDunaway07 4 месяца назад

@@KevinKos Thanks!

@danjennings5068 4 месяца назад

I'm curious if methylcellulose or one of the gums would help the chickpea based foamers with their mouthfeel. I've tried them multiple times against eggs and the foam is good, but it separates into a dense head much faster than the egg based foam, and the mouthfeel is much thinner, doesn't have that silkyness that the eggs impart. To the chemistry set!!!

@KevinKos 4 месяца назад

Let me know what you'll find out! Cheers!

@danjennings5068 4 месяца назад

@@KevinKos I made some but realized I don't have any eggs! Testing is delayed

@KevinKos 4 месяца назад

@@danjennings5068 no worries! Let m eknow when is in the full swing again.

@danjennings5068 4 месяца назад

@@KevinKos Took forever but finally did the comparison. The 7.5% gum added to the faba foamer did improve its texture greatly but it still doesn't stand up to the egg or superfoam in texture. Also the faba foam does bring a touch of its own flavor, and at least the stuff I have is pretty dark so it affects the color of the resulting cocktail as well. I like the ease of the faba foamer being able to whip up a foamer without planning ahead but I'll probably use up what I have and switch to superfoam.

@KevinKos 4 месяца назад

@@danjennings5068 thank you for such valuable update! Cheers!

@SUMBULLSHIT 4 месяца назад

I love Kevin kos. All my homies love Kevin kos

@user-nr7zl7zl8z 4 месяца назад

In Liquid Intelligence, Dave Arnold mentions how the polyphenols in eggs strip astringency and color from whiskey in a whiskey sour, resulting in a lighter and smoother taste. In a side by side comparison, do you think egg whites would make for a substantial taste difference?

@KevinKos 4 месяца назад

There would be a slight difference, for sure, but not that substantial.

@stefankirst3234 4 месяца назад

Can`t wait to try this! Not a vegan but I alway found raw eggs in food rather unappealing...

@KevinKos 4 месяца назад

cheers!

@stefankirst3234 4 месяца назад

@@KevinKos I actually made a batch on sunday and tried it in a London Frog and a Pisco Sour. It worked beautifully! Neutral taste. Easy to make and use. Great foam! I think this will be the new standard.

@KevinKos 4 месяца назад

@@stefankirst3234 foamtastic! 😉😉🥂🥂

@ogikpermana2249 4 месяца назад

Someone can help me, I made this super syrup and super foam with exactly sam ingrendiets but the foam doesn't thick as kevin got . Why ?

@KevinKos 4 месяца назад

Do you use the right methocell? Some used CMC, and this doesn't work.

@bellng2752 3 месяца назад

@@KevinKos Hi! Love your content. I used HPMC as you said but it still doesn't foam up. Can u help me out there?

@KevinKos 3 месяца назад

@@bellng2752 Sorry to hear this method didn't work for you. Did you use precision scale? Did you hydrate Methocell properly?

@rokiolo25 15 дней назад

@@KevinKos stir until fully dissolved, is there anything more to it. Im having same problem

@erestadiantara7089 4 месяца назад

kevin can we use only xantana

@KevinKos 4 месяца назад

No, but you can use only Methocell.

@markitossei 4 месяца назад

How about using a blender instead mixing and let it rest in a bottle?

@markitossei 4 месяца назад

By the way awesome as always 👍

@KevinKos 4 месяца назад

it will make it too foamy so it's best to mix it gently.

@schilling3003 4 месяца назад

If you are using Sodium Benzoate as a preservative you would first need to acidify the liquid. I doubt the pH is low enough for Sodium Benzoate to be effective.

@KevinKos 4 месяца назад

thank you for letting me know! Cheers!

@curiouskittykay 4 месяца назад

Help please! I tried three times at this point and it just will not foam :(

@bellng2752 3 месяца назад

Having the same issue. It foams up on my part but the layer is very thin, close to none. I used 30ml~1oz. Both Dry shaken and Reverse Dry shaken, comes out the same.

@rokiolo25 15 дней назад

Im having the same problem with pure Methy and the same recipe, on try two right now.