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Foams Cooking
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Food foams however are not new with souffls first being seen at restaurants in France around the late 1700's. An example of a colloid foam (gas in liquid) used in cooking is egg white which is a gas dispersed or spread throughout a liquid.
In cuisine, foam is a gelling or stabilizing agent 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 mouth feel.
2 Aug 2016 - 2 min - Uploaded by WIREDNothing says fancy dining quite like a blob of foam. So soothing, such a great mouth feel. And .
This handy how to make a foam guide from Great British Chefs shows how to successfully make a culinary foam using either a blender or espuma gun.
2 Apr 2010 - 3 min - Uploaded by Small Screen Drinks Sign up for the Small Screen Email Newsletter: .
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