Culinary Foam With Agar. Ability to foam oil and fats. 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.
With a stick blender just hold it at an angle so only half of the blade end is in the liquid then blitz away and youll have foam. The egg whites are more than capable of creating a protein-based foam on their own. Whether using lecithin or alternatives such as agar agar gellan gum and gelatine though it is important to note that for a liquid to translate into a foam it must contain elements of either lecithin monoglycerides emulsifying fats or protein.
You can easily make it at home expensive restaurant.
09092013 Most foams made with the iSi Gourmet Whip contain cream or gelatin but thanks to an ingredient used in modernist cuisine glycerin flakes you can make foam with any oil and an iSi Whip. Agar is basically just a gelatin. To create an air using lecithin we simply mix lecithin with. And youd have a hard time arguing that.