Description
Fat-washed foam combines fat-infused liquids with lecithin to create stable, flavorful foams.
Technical
Fat-soluble compounds are extracted into alcohol or water via infusion, then clarified and emulsified with soy lecithin to form a stable foam through mechanical agitation.
Culinary Significance
Used to deliver intense fat flavors in an airy texture, bridging richness and lightness.
Science
Primary Reaction
Emulsification (Lecithin-mediated)
Parameters
Temperature
22°C optimal
4°C to 60°C range
Time
12 hours
2 hours – 48 hours
Equipment
Immersion circulator (for infusion)Chamber vacuum sealerHand blenderFine mesh strainer