Culinary Foams. The water protein and fat in heavy cream 35 milk fat or higher are emulsified so perfectly that they will capture air bubbles when mixed. 05042020 Foams are an example of a dispersion.
In a dispersion one material is mixed in another material but they stay distinctly separate. 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. But it is the proteins that are important in creating the foam.
27052006 A dish topped with culinary foam prepared from skyr.
In a dispersion one material is mixed in another material but they stay distinctly separate. 25092018 Stable foams alcohol dilute with 50 water creamy dense foams. 11052019 Foams can be made out of a number of different ingredients. Fit a tip onto the the cover of the charger and tighten it to the tank.