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
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.