What You Need to Know
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.
Used to deliver intense fat flavors in an airy texture, bridging richness and lightness.
Key Parameters
Temperature
22°C
4°C - 60°C
Time
12 hours
2 hours - 48 hours
Equipment
Immersion circulator (for infusion)Chamber vacuum sealerHand blenderFine mesh strainer
Steps
- 1.
Bacon Bourbon Foam (Modernist cocktail bars): Delivers smokiness without oiliness
- 2.
Duck Fat Cappuccino (Avant-garde restaurants): Transforms consommé into edible 'air'
The Science
Primary Reaction
Emulsification (Lecithin-mediated)