Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A modernist culinary technique using soy lecithin to create stable foams in sauces and desserts.
Origin: modernist cuisine and molecular gastronomy practitioners (late 20th century to present) — global
See full technique reference →Soy lecithin reduces the surface tension of the liquid, allowing air to be incorporated and creating a stable foam. This process is typically facilitated by heating the mixture to around 40-50°C (104-122°F).
Carrot Air (Spain): Creates light foam to intensify vegetable flavors
Miso Foam (Japan): Adds umami-rich topping to seafood dishes
Passionfruit Cloud (Brazil): Forms tropical-flavored dessert topping
Primary Reaction
emulsification
Gastronome opens the rest
The Gastronome plan is $7/month (or $70/year). Permanent memory, Verified answers, full library access.
Gastronome opens the rest
The Gastronome plan is $7/month (or $70/year). Permanent memory, Verified answers, full library access.