Culinary Term Foam. 04062014 The term espuma. Italian for coffee with milk.
French term for froth or foam. Germ In culinary terms the term refers to a grain kernels nucleus. Foams are colloids that when stabilized by proteins in the liquid create a web-like structure of bubbles.
Nut or hazelnut sized pieces of beef filet from the tail or butt end of the beef tenderloin.
To create airs such as the Wasabi air over seared Tuna below chefs use only pure soy lecithin an emulsifier that has no thickening or gelling properties. Traditionally made with potato flour. French term for froth or foam. The Spanish term for froth or foam and one that is created specifically with the use of a siphon bottle.