What You Need to Know
Foams form when gas bubbles are trapped in a liquid or solid matrix, stabilized by proteins (like gelatin) or phospholipids (like lecithin). Common types include airs (large bubbles), espumas (denser foams), and froths (unstable bubbles).
Used to add ethereal textures to dishes, from savory foams on soups to dessert mousses. Modernist chefs use whipping siphons for stable foams, while traditional methods rely on whisking.
Key Parameters
Temperature
°C - °C
Time
2-5 minutes (siphon foams)
30 seconds (rapid whisking) - 24 hours (set foams)
Equipment
Whipping siphon (N2O/CO2)High-shear mixerFine mesh strainer
Steps
- 1.
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- 2.
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The Science
Primary Reaction
Gas dispersion in liquid phase with surfactant adsorption