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foamy food

post #1 of 8
Thread Starter 

hi chefs

new modern way to decorate the plate its also nice foam like garnish on the plate

the chefs use foam for meat, fish and also sweet plates

can you guys tells me some easy reciepes to make nice foam

thanks to all for reply

post #2 of 8
I hope you're kidding..
post #3 of 8
Thread Starter 

why? I never did

post #4 of 8
I'm saying that because foam was a rage a few years ago but always reminded me of regurgitate. Sorry if I offended
post #5 of 8
Thread Starter 

you are right but I would like  to learn it , its something I never did I am young chef so I try to learn everithing look for me interesting,

I am not super chef

post #6 of 8
Quote:
Originally Posted by laurenlulu View Post

I'm saying that because foam was a rage a few years ago but always reminded me of regurgitate. Sorry if I offended


Learning new techniques no matter if people think they're outdated is how you learn.

Here is a link for you to start with, @qwerten200https://www.youtube.com/watch?v=s04ZJNNYj2I

Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
Reply
Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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post #7 of 8
I understand that learning is how you learn smile.gif If he/she wants to, he/she can have at it.. What vote do I get? Was merely saying that it was a trend that I hoped had died. Nothing more.
post #8 of 8

Definately worth knowing how to do, more important to know when to use!  There are a bunch of ways to foam liquids, each have there own qualities.  The trend Lauren brought up was a dark time...lots of people just using foams for the sake of it.  Mind you, lots of things go that way, coloured oils, fried herbs, tuilles, all have been used a little too much when they were hot.  

 

My advice is not to think of opprotunities to use foams, but keep the technique in your back pocket for those times that a plate needs a little hint of something but you don't want to bulk up the dish with something else that needs to be eaten.  

 

Also, dont discount Lauren's reaction to their appearance either.  Many people associate the look of espumas with, well, something other than sea foam, lets say.  Fair or not, its a thing to keep in mind. 

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