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Discussion Starter · #1 ·
I know that a few years ago a trend began that had chefs incorporating the use of foamed or frothed sauces into dishes. I read about it first and then experienced it at a couple of high-end meals. I recently experienced the bubbly sauce again at a mid-range restaurant.

I have not read much about the use of froths in any of the cooking magazines for a while. I want to know if this technique has now just become a commonplace fixture on menus or if it is a trend that has fizzled out.

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