I did the story on Friday about reforming oysters, but I don’t think I went into the combination of Oysters and cucumber or the natural foaming of cucumber in depth enough.

So to start from the beginning, we all know that there is a very particular flavor of Iodine within shellfish, and oysters are definitely the most obvious. When you juice a cucumber the flavors are much stronger due to the absorption into your sensors and if you juice it at a low enough temperature you do not loose any of the volatile molecules so you get the full aroma as well. When you taste this juice there is an unmistakable taste of Iodine, so with the presence of iodine in the 2 components they are a perfect fit (although this is not always the case).

So to strengthen the link between the 2 I wanted to make a foam of Cucumber so it is more the aroma you are getting from the cucumber and the taste from the oyster. This way it can be balanced perfectly without loosing one of the flavors. So something that I discovered (and later realized when I searched the Internet that it has been done before) is that cucumber will naturally foam and hold the air for a very significant period of time. But the thing is you cannot foam it too many times and it has to be very cold to work best. I use food additives in my cooking all the time but when I discover a way to do something naturally it is always so much more rewarding as it is something already within the product waiting to be discovered.

This entry was posted on Wednesday, July 1st, 2009 at 12:35 and is filed under Food, Products, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.