Description
A modernist culinary technique using emulsifiers to create a stable foam in a mixture of water and air.
Technical
The combination of soy lecithin and xanthan gum can create a stable foam at room temperature, with an optimal ratio of 0.1% to 1% by weight. The mixture should be agitated or whipped to incorporate air and create the foam, which can be stabilized for a short period of time.
Gear for Foamification using Soy Lecithin and Xanthan Gum
As an Amazon Associate, Foodgeist earns from qualifying purchases.