Foam sauce

[boychef]

Hi,


i had read countless recipes that includes both milk n cream in a foam sauce and to blend it a high speed.

I would like to know is it the cream or milk that whips up the foam in a foamy sauce? Is the foam more stable wen hot or cold?

[Entropy]

Originally Posted by boychef

Hi,


i had read countless recipes that includes both milk n cream in a foam sauce and to blend it a high speed.

I would like to know is it the cream or milk that whips up the foam in a foamy sauce? Is the foam more stable wen hot or cold?

If you aerate any liquid you will get bubbles. The question is: how long will the bubble hold?? But I think fat keeps a stronger bubble, like soap.
(that's my theory anyway....) People also add gelatin to liquids to make bubbles last longer as well.

In regards to temperature, I don't know....

[cookwithlove]

Known as Culinary foam created by the affable chef Ferran Aeral. Anyone know precisely how to do it and the recipe?