Foam Culinary Technique. Potato and vegetable starch rice and wheat flour can be used for both cold and warm foams. 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.
But more people tend to identify foam with the wet kinds seen in latte froths milkshake froths and whipped cream. To make culinary foams you need natural ingredients air and a special siphon consisting of a specially adapted whipped cream canister to which compressed air cartridges are added. 03122014 The foam captures the flavor from the ingredients adding to the taste without contributing any heaviness or overwhelming the base flavors.
The foam created by soy lecithin will dissipate within a few minutes of adding it to a plate.
The process of emulsion can also be applied in cooking for thickening certain fluids. There are two main implements that are used to make a foam. 03122015 Foams are one of the techniques most associated with modernist cooking. Creating a culinary foam is easier than it looks and - unlike some other modernist techniques the appropriate equipment wont require you to break the bank.