Search results
Results from the WOW.Com Content Network
In cuisine, foam is a gelled or stabilized liquid in which air is suspended. Foams have been present in many forms over the history of cooking, such as whipped cream , meringue and mousse . In these cases, the incorporation of air, or another gas, creates a lighter texture and a different mouthfeel .
A mousse (/ ˈ m uː s /, French:; lit. ' foam ') is a soft prepared food that incorporates air bubbles to give it a light and airy texture.Depending on preparation techniques, it can range from light and fluffy to creamy and thick.
Adrià is well known for creating "culinary foam". Adrià explored foams created without the addition of cream or egg white; foams are made of a flavoured liquid and an additive (such as lecithin), then aerated through a variety of methods, including whipping with an immersion blender or extrusion from a siphon bottle equipped with N 2 O ...
For premium support please call: 800-290-4726 more ways to reach us
Vauquelin – using orange juice or cranberry juice with added sugar when whipping eggs to increase the viscosity and to stabilize the foam, and then microwave cooking. Named after Nicolas Vauquelin (1763–1829), one of Lavoisier's teachers. Baumé – soaking a whole egg for a month in alcohol to create a coagulated egg.
Foam cakes are typically airy, light and spongy. [1] After it is cooked, the cake and the pan are flipped down on a sheet pan with parchment paper in order for them to cool down at the same rate. [2] Examples of foam cakes are angel food cake, [3] meringue, genoise, and chiffon cake.
At the time of his appearance on Top Chef, he was a Master Cook at Joël Robuchon in Las Vegas, Nevada. On the show, he became known for his molecular gastronomy techniques, especially his use of foams . [ 4 ]
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!