Learn how to make your your own culinary foam at home with these great video recipes, tricks & ideas from Fine Dining Lovers.

Culinary foam is a popular technique used by chefs to add unique textures and flavors to their dishes. This airy and light foam is captivating both visually and to the taste buds, making it an excellent addition to any gourmet creation.

2015年5月20日 · This handy how to make a foam guide from Great British Chefs shows how to successfully make a culinary foam using either a blender or espuma gun.

2017年12月13日 · Culinary foam (from the Spanish “espuma”) is one of the most known techniques of modern cuisine. Culinary foam has been invented by the chef of “El Bulli” Ferran Adrià in the Nineties. Nowadays, culinary foam has become an indispensable element in the elaboration of the menus of gastronomic restaurants. The origin of the culinary foam.

Our guide to modernist foams will teach you all about making foams using the new techniques, ingredients, and tools that molecular gastronomy has ushered in.

In cuisine, foam is a gelled or stabilized liquid in which air is suspended. Foams have been present in many forms over the history of cooking, such as whipped cream, meringue and mousse. In these cases, the incorporation of air, or another gas, creates a lighter texture and a different mouthfeel.

Food foam is a culinary creation where liquid ingredients are infused with air to create a foamy, light, and airy texture. This technique is often used in molecular gastronomy and avant-garde cooking to add visual appeal and novel textures to dishes.

A foam is a substance that is formed by trapping many gas bubbles in a liquid or solid. It can be considered a type of colloid. Culinary foams are best associated with the Chef Ferran Adria from El Bulli Restaurant in Spain who began experimenting with foams consisting of natural flavors mixed with a gelling agent such as agar (see below).

2015年4月2日 · A culinary foam consists of natural flavours such as fruit juices or vegetable purees, soup and stock bases mixed with gelling or stabilising agents such as lecithin, gelatine or natural fats in cream and other dairy produce.

We are getting serious today with haute cuisine techniques to prepare air or foams. Foams are part of molecular gastronomy and saying those words loud is enough to make the cutlery shake and see how the apron runs away from the kitchen. But keep calm: it is not as tough as it sounds. Let’s go step by step. What is “air” or foam?