Techniques – Foams and Airs

Foams first became popular during the 1960s – the technique allowed chefs to create light alternatives to sauces with few calories at little cost (thanks to air being the main constituent).

Their ability to transfer flavour without adding a significantly heavy component to a dish has ensured the continued appeal of foams and even lighter creations called ‘airs’.

One of the easiest methods in the experimental kitchen, these techniques are easily replicated in the home. Simple dairy based foams can be obtained by flavouring milk by heating with strong herbs or spices, frothing as above and spooning off the bubbles.

How about a horseradish flavoured foam to accompany a beef dish?

A fennel foam with a fish dish?

Or a vanilla foam for as a lighter alternative to ice cream?

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