Related Content

Most Popular Recipes

  • Balsamic-pearls-thumbnail
  • Seasame-powder
  • Frothy-tequila-with-lecithin-citrus-air
  • Bloody-mary-log-close
  • Gelatin-marshmallows-2
  • Red-pepper-crustini-top
  • Peanut-butter-carrageenan-custard
  • Carbonated-watermelon-salad
  • Orange-cinnamon-infused-bourbon
  • Roasted-sweet-potato-foam
  • Pressure-cooked-carrot-soup
  • Strawberry-daiquiri-agar-gel-close

Foam

Foams have been around traditional cooking for a very long time and include whipped cream, head on beers, and even bread dough. At the most basic level, foams are a structure that traps air in bubbles. Foams can be used to add taste, enhance the presentation, create unique mouth textures and increase the life of a culinary dish. They are easy to make, very versatile, and fun to use and eat.

Culinary foams are often created with usual flavors taken from stock, fruit juices, vegetable purees and even soups. These are combined with stabilizing agents to prevent breakdown later on.

Air is then introduced into these through a mechanical force in the form of whipping. Foams made with the use of a hand held immersion blender results in a delicate froth similar to that found in cappuccino. On the other hand those made with the use of a whipping siphon results in espuma or air, which is dense foam comparable to mousse.

You can find out more information about foam from my guide on how to make foam or from the foam articles below.

Foam Recipes and Articles

Whipping Siphon Collection

Whipping_siphon_combo_deal
Perhaps the most versatile tool in the modernist cook's arsenal is the whipping siphon. It allows cooks to make hot or cold foams as well as carbonated beverages, spheres, or even fruits. It also makes preparing a batch of homemade whipped cream incredibly easy.

Candied Bacon with Chive Air Recipe

Devilled-eggs-chive-foam-bacon
Deviled eggs with bacon and chives are a common party food but this recipe takes it up a notch by using modernist cooking techniques to make it candied bacon and chive air! Your party guests will enjoy the crispy, sweet, spicy and smoky flavors of the candied bacon while the chive air adds a fresh onion flavor with a hint of sweetness. A fun treat for your family and friends.

Paloma with Grapefruit Foam Recipe

Paloma-with-grapefruit-foam-front_lit
Tequila has a bad reputation as a party drink but you can tame it if you replace the shots with this sophisticated cocktail. The paloma is a traditional Mexican cocktail and is much more common than a margarita south of the border. It is usually made with tequila and a grapefruit soda, such as squirt, served over ice, and is both easy to make and delicious.

Ask Jason: Guide to Vegetable Foams

Sweet-potato-foam-siphon
There's a few different ways to make vegetable bubbles and foams but there are basically two components to master: extracting the flavor from the vegetables and creating the foam itself.

Roasted Sweet Potato Soup Foam

Roasted-sweet-potato-foam
My mother-in-law always cooks great meals for us when we come to visit. She recently cooked a wonderful sweet potato soup that I thought would be great in a modernist preparation. I've roasted the sweet potatoes and added some molasses, ginger, and thyme for extra depth of flavor.

Shortcakes with Agar Fruit Gels and Siphon Whipped Cream

Agar-fruit-gel-shortcake
One of my favorite spring dishes is shortcakes with fresh fruits or berries. The other day I decided to take advantage of some great looking berries and made a variety of shortcakes. To make them more modern, and to work on some recipes for my upcoming book, I used some whipping siphon foams and agar agar fruit gels.

Aquarium Pump Bubbles Recipe

Aquarium-pump-bubbles-2
There are many different types of foams you can make using different modernist ingredients and foaming methods. This foam resembles bubbles and is made with xanthan gum and Versawhip that has been aerated with an aquarium pump. It's a pretty unique way to make bubbles and they are very interesting.

Versawhip

Aquarium-pump-bubbles-2
Versawhip is a soy protein that is used similarly to egg whites or gelatin in the stabilization of foams, especially whipped ones. It has greater strength than egg whites and a greater temperature range than gelatin. However, Versawhip will not work with products containing fat.

Soy Lecithin

Soy-sauce-foam-close2
Soy lecithin is a modernist ingredient used to stabilize emulsions and foams. It is commonly used to create "airs" and other light foams.

Classic Gelatin Marshmallows

Gelatin-marshmallows-2
Marshmallows are a favorite food of children everywhere. These homemade ones are so much better than store bought that there is really no comparison. Whether you want to eat these on smores, in hot cocoa or just plain they will amaze you and your friends.

Cherry Whipped Methocel Foam Recipe

Cherry-whipped-methocel-foam-2
Modernist foams come in many varieties. They can be made by blending, in a whipping siphon, or even using an aquarium bubbler. This recipe focuses on a different type: whipped foams, specifically whipped Methocel foams.

Key Lime Siphon Whipped Cream Recipe

Whipped-cream
For my father-in-law's birthday we were going to be having mud pie for dessert so I decided to make a key lime whipped cream to go on it. I decided to use my iSi whipping siphon so I could show it off. The process of making traditional whip cream with it is very easy.

How to Make Whipped Cream with a Whipping Siphon

Siphon-whipped-cream
I recently purchased an iSi whipping siphon for easier creation of foams and also to carbonate various liquids. One of the first things I used it for was to create whipped cream (how can you not start there!).

How to Make a Soy Lecithin Foam

Soy-sauce-foam-close
One of the most popular methods in molecular gastronomy is the creation of foams. While they are associated with modernist cuisine, foams have been used for centuries and range from meringues and whip cream to bread and quiche. Here we will look at how to make a foam with soy lecithin.

Soy Lecithin Citrus Air Recipe

Frothy-tequila-with-lecithin-citrus-air
Within molecular gastronomy one of the easiest things to experiment with are foams. There are a lot of ingredients that can cause foams, and a lot of variety depending on what type of foam you are trying to make. For my preparation I wanted to make an "air", basically a really, really light foam, similar to the fizzy head you get when you pour soda or a light beer. For this type of foam soy lecithin is perfect.

Soy Foam Recipe

Soy-sauce-foam-thumbnail
Soy foams are an easy way to get started with molecular recipes and this soy sauce foam recipe is no exception. It's very easy to make and the only special tools are soy lecithin and an immersion blender.

Guide to Modernist Foams

Whipping-siphon-foam-2
Foams are one of the most popular modernist techniques. They are easy to make, very versatile, and fun to use and eat. Foams have been around traditional cooking for a very long time and include whipped cream, head on beers, and even bread dough.

Foam Forum Topics

Sorry, no forum topics found for this tag.

comments powered by Disqus