Culinary foams have become a little naff, but actually, a well-made and flavoured foam can add an interesting element and texture to a dish. They’ve been around in the kitchen for a long time in versions such as whipped cream or mousse, but have recently been swept up in the molecular gastronomy trend and are often found in savoury versions to decorate dishes or add an extra layer of flavour.
They’re pretty easy to make at home too if you have the right ingredients and equipment: the first thing you need to buy is a siphon.
The six great video recipes below will guide you step by step to how to make culinary foam at home, while ahead of that the first video explains a little about the science behind culinary foams.
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