Culinary Foam Without Lecithin. Pour into culinary whipper. Culinary Foams Why make a culinary Foam.
Foam with a stick blender but for it to hold you need a stabilizer such as agar gelatin or lecithin. 1232015 Culinary foams are often created with usual flavors taken from stock fruit juices vegetable purees and even soups. Use a whipping siphon with egg white alone or with your choice of flavorings to dispense foams a la minute.
Some people like to avoid soy because of its estrogenic effects or because its typically genetically modified unless organic or labeled non GMO.
An easy way to make foam and control its stability is to use gelatin as we do with Skinny Whip. An emulsifier acts to keep ingredients together that would separate if left alone such as oil and water. 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. In the 1990s paved the way for chefs to jush-up less-stable liquids stocks sauces juices etc.