kinds of water-based liquids and semisolids
that contain dissolved or suspended or
structure-stabilizing molecules of some kind.
The Catalan chef Ferran Adrià pioneered this
development, with foams of — among other
ingredients — cod, shellfish, foie gras,
asparagus, potatoes, raspberries, and cheese.
Cooking broths and their reductions, protein-
and starch-thickened sauces, juices, purees,
and emulsified sauces can all be lightened by
incorporating bubbles into them. And it’s a
quick last-minute preparation: just agitate
some of the liquid until it froths, then scoop
off the bubble-rich portion, add it to the food,
and serve.
Making and Stabilizing Foams
There are several different ways of getting
bubbles into a liquid and stabilizing them.
Whipping with a whisk or hand-heldblender
introduces air by agitating the liquid surface;