What You Need to Know
The process relies on the principle of emulsification, where two or more liquids that don't normally mix are combined, creating a stable foam. The ideal temperature for aerating foods is between 4°C and 10°C, and the time it takes to aerate foods can vary depending on the ingredient and the desired consistency, but generally, it takes around 10-30 seconds to create a stable foam.
Steps
- 1.
Espuma (Spain): Creates light foams from savory or sweet liquids
- 2.
Chawanmushi (Japan): Produces delicate steamed egg custard with airy texture
- 3.
Mousseline (France): Lightens sauces and creams with incorporated air
The Science
Primary Reaction
emulsification