Sushi ginger preserving liquid foam
The preserving liquid of sushi ginger, whether home-made or store-bought, has too much flavour to just throw away. Below is a Waste to Taste component in which the liquid is used as a basic ingredient for a foam.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,200 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
200 |
ml |
sushi ginger preserving liquid |
|
1.5 |
g |
soy lecithin |
Preparation method
- Using a hand-held blender, mix the liquid with the soy lecithin.
- Create a foam by holding the hand-held blender at the surface to beat air into the mixture.
Serving suggestions
- As a component in a tuna or salmon composition.
- As a component in a langoustine composition.