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Foam

Foams have been around traditional cooking for a very long time and include whipped cream, head on beers, and even bread dough. At the most basic level, foams are a structure that traps air in bubbles. Foams can be used to add taste, enhance the presentation, create unique mouth textures and increase the life of a culinary dish. They are easy to make, very versatile, and fun to use and eat.

Sweet potato foam siphon

Culinary foams are often created with usual flavors taken from stock, fruit juices, vegetable purees and even soups. These are combined with stabilizing agents to prevent breakdown later on.

Air is then introduced into these through a mechanical force in the form of whipping. Foams made with the use of a hand held immersion blender results in a delicate froth similar to that found in cappuccino. On the other hand those made with the use of a whipping siphon results in espuma or air, which is dense foam comparable to mousse.

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

Foam Recipes and Articles

Lemon-Parsley Mousse Recipe

Lemon-Parsley Mousse Recipe image 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.

Mango Red Curry Agar Whipping Siphon Foam Recipe

Mango Red Curry Agar Whipping Siphon Foam Recipe image 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!

Mustard Air

Mustard Air image 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.

Spinach-Garlic Dip Recipe

Spinach-Garlic Dip  Recipe image 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.

Chocolate Whipped Cream with Berries Recipe

Chocolate Whipped Cream with Berries  Recipe image 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!

Shredded Beef with Spicy Tangerine Froth Recipe

Shredded Beef with Spicy Tangerine Froth  Recipe image 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.

Sous Vide Yogurt

Sous Vide Yogurt image 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!

Sous Vide Sesame Crusted Tuna with Avocado Salad

Sous Vide Sesame Crusted Tuna with Avocado Salad image 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!

Mango Foam

Mango Foam image 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.

Roasted Parsnips with Carrot Froth Recipe

Roasted Parsnips with Carrot Froth  Recipe image 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.

Roasted Red Pepper Soup Recipe

Roasted Red Pepper Soup  Recipe image 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.

Chicken Recipe with Teriyaki Froth

Chicken Recipe with Teriyaki Froth  image This recipe takes a traditional teriyaki chicken dish and elevates it with a modernist twist. However, even pickier eaters enjoy this teriyaki froth entree!

Blackcurrant Foam

Blackcurrant Foam image 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.

Chocolate Foam

Chocolate Foam image 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!

Turkey Bite with Gravy and Cranberry Air Recipe

Turkey Bite with Gravy and Cranberry Air  Recipe image 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.

Sous Vide Sea Bass with Microgreens and Mustard Oil

Sous Vide Sea Bass with Microgreens and Mustard Oil image 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.

Chicken with Teriyaki Froth Recipe

Chicken with Teriyaki Froth Recipe image 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!

Chicken Piccata with Lemon-Caper Air Recipe

Chicken Piccata with Lemon-Caper Air  Recipe image 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.

Mussels with Curry Foam Recipe

Mussels with Curry Foam Recipe image 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.

Chile Foam Crostini Recipe

Chile Foam Crostini  Recipe image 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.

White Chocolate Clouds Gelatin Foam Recipe

White Chocolate Clouds Gelatin Foam Recipe image White chocolate foam dispensed over ripe berries, it does not get much better than that! This recipe will wow your guests.

Foamed Fruit Cosmos Recipe

Foamed Fruit Cosmos  Recipe image 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.

Sous Vide Creamsicle with Sous Vide Infused Orange-Vanilla Vodka Recipe

Sous Vide Creamsicle with Sous Vide Infused Orange-Vanilla Vodka Recipe image 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.

Sous Vide Filet Mignon Recipe with Blue Cheese Mousse

Sous Vide Filet Mignon Recipe with Blue Cheese Mousse image 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.

Honey Goat Cheese Recipe with Port-Infused Figs

Honey Goat Cheese Recipe with Port-Infused Figs image 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!

Whipping Siphon Collection

Whipping Siphon Collection image 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.

Candied Bacon with Chive Air Recipe

Candied Bacon with Chive Air  Recipe image 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.

Mom’s Sweet Potato Casserole Bites Recipe

Mom’s Sweet Potato Casserole Bites  Recipe image 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!

Paloma Recipe with Grapefruit Foam

Paloma Recipe with Grapefruit Foam image 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.

Ask Jason: Guide to Vegetable Foams

Ask Jason: Guide to Vegetable Foams image 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.

Roasted Sweet Potato Soup Foam

Roasted Sweet Potato Soup Foam image 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.

Lemonade Recipe with Blueberry Froth

Lemonade Recipe with Blueberry Froth  image 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.

Shortcakes with Agar Fruit Gels and Siphon Whipped Cream

Shortcakes with Agar Fruit Gels and Siphon Whipped Cream  image 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.

Aquarium Pump Grape Bubbles Recipe

Aquarium Pump Grape Bubbles Recipe image 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.

Versawhip

Versawhip image 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.

Soy Lecithin

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

Classic Gelatin Marshmallows

Classic Gelatin Marshmallows image 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.

Cherry Whipped Methocel Foam Recipe

Cherry Whipped Methocel Foam Recipe image 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.

Key Lime Siphon Whipped Cream Recipe

Key Lime Siphon Whipped Cream Recipe image 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.

How to Make Whipped Cream with a Whipping Siphon

How to Make Whipped Cream with a Whipping Siphon image 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!).

How to Make a Soy Lecithin Foam

How to Make a Soy Lecithin Foam image 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

Soy Lecithin Citrus Air Recipe image 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 Citrus Air Recipe image 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 Foam Recipe image 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.

Foams and Foaming

Foams and Foaming image 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.

Foam Forum Topics

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