Quote:
Originally Posted by spoonbread  Your turn....how complex do you use foams for? |
Not sure I fully understand the question... But I use foams as a sauce, as a layer in a dish (ex. black truffle risotto w/ a generous heap of foie gras foam, a layered soup, a 'millefeuille', etc...). I also enjoy making 'chantilly' type foams - ie. ones with the same texture as whipped cream.
My cooking style - based on Ukrainian cuisine, with modern techniques.