Description
A modernist culinary technique using soy lecithin to create stable foams in sauces and desserts.
Technical
Foamification using soy lecithin involves using a natural emulsifier to create stable foams, requiring precise temperature and ratio control to achieve the desired consistency. The optimal temperature for foamification is between 15°C and 25°C, and the ideal ratio of soy lecithin to liquid is between 0.5% and 1.5%. This technique is a key component of modernist cuisine, allowing for the creation of unique and innovative dishes.
Science
Primary Reaction
Emulsification
Sensory Profile
Aroma ()
NeutralSlightly nuttyEarthyMildly sweetSubtle umami
Wine Analogy
Like the fine bubbles in Champagne, but with more textural versatility
Coffee Analogy
Similar to the crema on espresso but more stable and customizable