How to Foam (cooking)

What You Need to Know

In cuisine, foam is a gelled or stabilized liquid in which air is suspended. Foams have been present in many forms over the history of cooking, such as whipped cream, meringue and mousse. In these cases, the incorporation of air, or another gas, creates a lighter texture and a different mouthfeel. Foams add flavor without significant substance, and thus allow cooks to integrate new flavors without changing the physical composition of a dish.

Key Parameters

Steps

1. 1.

   Espuma (Spain): Creates light texture for modernist cuisine

2. 2.

   Chawanmushi (Japan): Forms delicate custard foam

3. 3.

   Malabi foam (Middle East): Adds airy texture to traditional milk pudding

Common Mistakes