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Surely you have noticed that in recent years foam is all the rage in the restaurant world. Except perhaps on a traditional Italian menu or at a burger joint, foam seems ubiquitous on today’s modern menu. And it’s no wonder why…foam has an ethereal taste profile that one simply cannot achieve with a heavier sauce. The incorporation of air makes it feather light on the palate. Want a hint of brine on that lobster dish? – try a foam. Want to give a the briefest hit of the essence of lemon on that dessert? – foam again.

But did you ever wonder how to make foam? I did. So I asked and was told by a chef friend, “well with an Espuma, of course!” I felt a “duh” was implied at the end, as if all advanced home cooks or foodies should know. Since I didn’t know and was curious, I thought you might benefit from my inquiry.

An Espuma device (as seen at left) incorporates the necessary air into a liquid to make a foam. You see, any foam is simply a liquid transformed by the addition of air – think of meringues as the pioneers of foam.

Typically what gives foam body is the inclusion of a protein. So that lemon foam I mentioned above….you couldn’t simply put lemon juice into an Espuma and get foam, you would have to add a protein element so the Espuma can give the liquid body – in this case, for a dessert, egg whites might do nicely.

Now, you know….Espuma!


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