Foam, what madness takes me! Maybe the lightness, the small “frischt” on the spoon and based on the tongue… The foam, a true vegan problem when you know that the only foam known by now is from egg white!
Of course, an emulsion can be used to achieve this end, but there’s no miracle, and much fat ! –No, not for me. So I learned from molecular cuisine! Why? Hey! Well, to learn about foam, and quickly explain my approach:
Foam, from a technical point of view, is two things: a discontinuous phase (molecules do not touch) formed gas bubbles, and a continuous phase (molecules touching) formed with protein pellets. In fact, when beating protein liquid, they are held and cling together, forming these balls.
There are natural ones, for example on the beer! But the best known is that of eggs, because it is stable! 🙂 And besides, why some foams are more stable than others? Hey! Well, that is related to their viscosity: the more viscous they are, the more stable they are.
One another small technical point: a foam is not an emulsion (whipped cream or salad dressing). An emulsion, is also the mixture of a continuous phase and a discontinuous phase, but this time, the two phases are liquids. Then using a surfactant to stabilize the emulsion (a molecule that attaches to two phases and holds them together, such as lecithin, which binds to the water on one side, and the fat of the other) .dropoff window Then we can introduce air bubbles, which are stabilized by proteins (read above), but only cold.
Depending on the use, add various ingredients:
- Thickener: guar gum. It produces a denser foam
- Texturing: starch. It will dry foam and lighten the texture
- Cream of tartar, lemon juice, vinegar
For substrates: see Uncooked foams