Description
Foodstuff whipped with air
Technical
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.
Sensory Profile
Aroma ()
Taste
Texture
Wine Analogy
Like the effervescence in sparkling wines
Coffee Analogy
Similar to the crema on espresso
Perfume Analogy
Resembles the top notes in citrus-based perfumes
Origin & History
Civilization
Ancient Greeks
Era
5th century BCE
Region
Mediterranean
Spread Path
Trade and cultural exchange along the Silk Road and Mediterranean routes
Culinary Applications
Dietary
Molecular Pairing
Key Compounds Produced