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Foam
What is Foam?
Foam is a substance created by trapping air within a solid or liquid substance. Although culinary foams are most associated with Chef Ferran Adria, these are part of many culinary preparations that dates back even to earlier times.
Mousse, souffles, whipped cream and froth in cappuccino are just some examples of common foams. Some other common examples of "set" foams are bread, pancakes, and muffins.
A sub-type of foam is espuma, which depends on the production technique used. Espuma is created with a siphon while foam is made with any device like a whisk, mixer or a similar device.
Foam does not rely on pressure to encase air bubbles into a substance. Like espuma, foam may also be created with the help of a surfactant and gelling or thickening agents to help it hold shape.
The production of culinary foam starts with a liquid or a solid which has been pureed. A thickening or gelling agent is then diluted into this to form a solution. Once dissolved the solution is whipped to introduce air into it.
The process of whipping is done until the foam has reached the desired stiffness. It should be noted though that certain ingredients may breakdown if it is whipped for too long, especially without the presence of a stabilizing agent in it.
Related Foam Articles
This recipe for sous vide New York Steaks combines them with a fresh blueberry shrub foam and spicy apritcot gochujang preserves to round out the flavors.
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Lemon, parsley, and capers are a classic sauce used to flavor white fish. This recipe combines that sauce with heavy cream in a whipping siphon to create a light and airy mousse topping. The topping carries the flavors of the sauce while adding a delicate texture to the dish.
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Mango curries are sweet, fruity and spicy, and they pair wonderfully with roasted meats such as pork loin or chicken breasts. This curry recipe is one of my favorites and I use it on many week day meals, but if I'm having a party or nice dinner I like to fancy it up some by turning it into a hot foam that blows away my friends!
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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.
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This recipe turns a popular spinach-garlic dip into a foam for dipping. It can be served with roasted pita squares or even just vegetables and chips. This dip also works great as a sauce to perk up the flavors of steak or chicken.
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Like this chocolate whipped cream with berries dessert, sometimes the most impressive dishes to my guests are the easiest ones to make. In addition this combination is unforgettable when served warm on cake, brownies or ice cream!
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This recipe uses the pressure cooker to turn an inexpensive chuck roast into a moist,flavor-packed beef entree and the whipping siphon to prepare a spicy tangerine froth topping. It's a fun and simple meal that will impress your family and dinner guests alike.
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This yogurt recipe uses the sous vide machine to easily maintain a consistently desired temperatures during the incubation period. For a fun twist use the whipping siphon to make a carbonated yogurt foam!
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This sesame crusted tuna recipe uses sous vide low temperature cooking to make a delicate fish entree. I top it with a fresh avocado salad and a vinaigrette dressing to provide some enhancing flavor punch!
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Versawhip and xanthan gum combine to make light
foams that are a great way to add texture to dishes.
It's a great topping for desserts and ice creams or can
even be eaten as an amuse bouche between dishes.
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Roasting parsnips gives it an almost nutty taste, which holds up well to a topping of chipotle-carrot froth. The modernist ingredient of xanthan gum is used in the froth to help it retain the bubbles generated in the whipping siphon. This is a fun dish to serve as an appetizer or starter plate.
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Roasted red peppers are a classic Italian offering and this recipe uses the whipping siphon to aerate them into a light, smooth soup. The amount of agar can be adjusted to
easily control the thickness of the soup. In addition to serving it as a soup, this foam can be used in many
different ways to turn traditional dishes into modern masterpieces.
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This thicker blackcurrant foam recipe is full of flavor. It can be used on desserts to add some sweet and tart flavor or as a sauce to liven up a fish entree.
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This recipe produces a thick chocolate foam that is a tasty fun way to top ice cream or brownies. It makes a wonderful smooth dessert when served by itself with just a sprinkle of cinnamon and powdered sugar topping it off!
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This tasty sous vide turkey bite combines a light and airy soy lecithin cranberry air foam and a smooth modernist ultra-tex gravy which makes a fun party dish!
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Sea bass is a light and flavorful fish whose taste can be easily overpowered. This recipe pairs it with a pungent mustard oil that really shines on a micro-greens salad with basil, radish, and tomato.
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This recipe tops sous vided chicken with a modernist froth to make a favorite dish that even pickier eaters tend to gobble up! By using xanthan gum in the teriyaki sauce you can turn it into a flavorful froth in a whipping siphon. Even a "basic" food can be the talk of the party!
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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.
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For this recipe I make a foam instead of using the normally thin liquid associated with a dish of mussels. After removing the mussels from their shells, I serve them individually with the curry foam on top. This exceptional mussel bite turns a messy meal into an elegant and easy to eat party food.
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This crostini recipe infuses the heat, smokiness and flavor of dried chiles into canola oil, which is then thickened into a foam. It is also a good topping for grilled meats or as a spicy spread for fresh bread. The process of infusing oil with flavors before thickening it leads to countless variations you can adapt to any dish.
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White chocolate foam dispensed over ripe berries, it does not get much better than that! This recipe will wow your guests.
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Cosmos are becoming a more and more popular drink and I mix it up by making different flavors of cosmo and by adding some flair in the form of a fruit gelatin foam from a whipping siphon.
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Using sous vide infused vanilla-orange vodka makes this modernist cocktail extra flavorful and the half and half adds a richness that cannot be beat.
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Sous vide filet mignon, or beef tenderloin, is a super tender, lean cut of beef that is often served as a fancy steak and works great with the low temperature precision cooking.
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Honey goat cheese is already light and airy but in this recipe it gets a modernist cooking twist by using a whipping siphon to turn it into creamy clouds. I serve it on small flatbreads with port-infused figs for a fun texture and taste combination!
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Perhaps the most versatile tool in the modernist cook's arsenal is the whipping siphon. It allows cooks to make hot or cold foams as well as carbonated beverages, spheres, or even fruits. It also makes preparing a batch of homemade whipped cream incredibly easy.
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Deviled eggs with bacon and chives are a common party food but this recipe takes it up a notch by using modernist cooking techniques to make it candied bacon and chive air! Your party guests will enjoy the crispy, sweet, spicy and smoky flavors of the candied bacon while the chive air adds a fresh onion flavor with a hint of sweetness. A fun treat for your family and friends.
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This modernist dessert is a take off of an old fashioned sweet potato, brown sugar and marshmallow casserole. Here I take crispy sweet potato chips, top them with a fresh orange and brown sugar marshmallow and finish it with a drizzle of molasses for extra flavor. This treat is a hit at every party!
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Tequila has a bad reputation as a party drink but you can tame it if you replace the shots with this sophisticated cocktail. The paloma is a traditional Mexican cocktail and is much more common than a margarita south of the border. It is usually made with tequila and a grapefruit soda, such as squirt, served over ice, and is both easy to make and delicious.
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There's a few different ways to make vegetable bubbles and foams but there are basically two components to master: extracting the flavor from the vegetables and creating the foam itself.
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My mother-in-law always cooks great meals for us when we come to visit. She recently cooked a wonderful sweet potato soup that I thought would be great in a modernist preparation. I've roasted the sweet potatoes and added some molasses, ginger, and thyme for extra depth of flavor.
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This modernist recipe is a refreshing take on blueberry lemonade that changes the ubiquitous summer drink into a modernist creation your friends will love. It is a light blueberry froth dispensed on top of a glass of lemonade. The blueberry foam slowly filters into the drink, changing the flavor of the lemonade the longer you drink it. It is a quick recipe to make and is a great way to elevate a common drink.
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One of my favorite spring dishes is shortcakes with fresh fruits or berries. The other day I decided to take advantage of some great looking berries and made a variety of shortcakes. To make them more modern, and to work on some recipes for my upcoming book, I used some
whipping siphon foams and
agar agar fruit gels.
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There are many different types of foams you can make using different modernist ingredients and foaming methods. This foam resembles bubbles and is made with xanthan gum and Versawhip that has been aerated with an aquarium pump. It's a pretty unique way to make bubbles and they are very interesting.
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Versawhip is a soy protein that is used similarly to egg whites or gelatin in the stabilization of foams, especially whipped ones. It has greater strength than egg whites and a greater temperature range than gelatin. However, Versawhip will not work with products containing fat.
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Soy lecithin is a modernist ingredient used to stabilize emulsions and foams. It is commonly used to create "airs" and other light foams.
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Marshmallows are a favorite food of children everywhere. These homemade ones are so much better than store bought that there is really no comparison. Whether you want to eat these on smores, in hot cocoa or just plain they will amaze you and your friends.
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Modernist foams come in many varieties. They can be made by blending, in a whipping siphon, or even using an aquarium bubbler. This recipe focuses on a different type: whipped foams, specifically whipped Methocel foams.
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For my father-in-law's birthday we were going to be having mud pie for dessert so I decided to make a key lime whipped cream to go on it. I decided to use my iSi whipping siphon so I could show it off. The process of making traditional whip cream with it is very easy.
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I recently purchased an
iSi whipping siphon for easier creation of foams and also to carbonate various liquids. One of the first things I used it for was to create whipped cream (how can you not start there!).
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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.
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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.
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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!
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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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Foams are one of the most popular modernist techniques. They are easy to make, very versatile, and fun to use and eat. Foams have been around traditional cooking for a very long time and include whipped cream, head on beers, and even bread dough.
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Foam is a substance created by trapping air within a solid or liquid substance. Although culinary foams are most associated with Chef Ferran Adria, these are part of many culinary preparations that dates back even to earlier times.
