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Soy Lecithin Foam

Similar to thickened liquid foams, stabilized foams combine a stabilizer such as soy lecithin with the liquid. The resulting foam tends to be a little finer than thickened liquid foams. These can usually be made with most of the basic foaming equipment.

Using traditional stabilizing agents like egg white, cream, and sugar are also effective. Many of the things in those ingredients that stabilize the foam have been isolated and are sold as separate ingredients, such as soy lecithin.

You can find out more information about soy lecithin foam from my guide on how to make soy lecithin foam or from the soy lecithin foam articles below.

Soy Lecithin Foam Recipes and Articles

Mustard Air

Mustard lecithin air This modernist mustard soy lecithin air is a great way to add unique flavors and textures to dishes like pork or hot dogs. Airs are easy and quick to make and can be done at the last minute.

Sous Vide Pork Tenderloin with Mustard Air and Fried Snow Peas

Sous vide pork tenderloin mustard air I love cooking sous vide pork tenderloin and this recipe combines it with fried snow peas, chanterelle mushrooms, and a light mustard-based lecithin air.

Turkey Bite with Gravy and Cranberry Air Recipe

Turkey with ultratex gravy This recipe makes a fun party dish that combines turkey with a foamed gravy and a cranberry air for a great small plate treat. The cranberry air will last for 5 to 10 minutes after plating, so the quicker you serve this dish the better.

Chicken Piccata with Lemon-Caper Air Recipe

Chicken piccata Chicken piccata is a light Italian dish that uses salty capers and acidic lemon to complement breaded and fried chicken. In this recipe I use sous vide to ensure the chicken is super moist and fully cooked. For a fun modernist take, I turn the lemon caper juice into a delicate air with an immersion blender.

Soy Lecithin

Soy sauce foam close2 Soy lecithin is a modernist ingredient used to stabilize emulsions and foams. It is commonly used to create "airs" and other light foams.

How to Make a Soy Lecithin Foam

Soy sauce foam close One of the most popular methods in molecular gastronomy is the creation of foams. While they are associated with modernist cuisine, foams have been used for centuries and range from meringues and whip cream to bread and quiche. Here we will look at how to make a foam with soy lecithin.

Soy Lecithin Citrus Air Recipe

Frothy tequila with lecithin citrus air Within molecular gastronomy one of the easiest things to experiment with are foams. There are a lot of ingredients that can cause foams, and a lot of variety depending on what type of foam you are trying to make. For my preparation I wanted to make an "air", basically a really, really light foam, similar to the fizzy head you get when you pour soda or a light beer. For this type of foam soy lecithin is perfect.

Frothy Tequila with Citrus Air Recipe

Frothy tequila with lecithin citrus air My wife loves tequila, especially straight or in a margarita. I wanted to do a fun twist for her so I decided to make a cocktail with tequila that would resemble a beer. This frothy tequila with citrus air recipe is a fun play on a margarita, tequila shot, and beer combination. If you like tequila you'll love this!

Soy Foam Recipe

Soy sauce foam thumbnail Soy foams are an easy way to get started with molecular recipes and this soy sauce foam recipe is no exception. It's very easy to make and the only special tools are soy lecithin and an immersion blender.

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