Foam : A foam is a mousse very light formed from certain ingredients by injection of carbon dioxide in a siphon. In recent years, foam has been very popular on restaurant menus. We can skim them all, a bit like sea foam, we will always find new ones.
Today we speak of foam to designate any preparation made using a siphon, even if it contains other ingredients such as Egg whites, starch, crème fraîche, etc.
The foams currently offered are: foams of sardine,Oyster, sea water, vinaigre, bacon, forgotten vegetables, Jerusalem artichoke, foie gras, porcini, morille, scams, chestnut, dill, badiane, celeri green, balsamic, coco (beans), artichoke, carambar, milk jamgrains of raisin.
It is expected that other foams will emerge in the coming years, helped by the “ foams » Iberian and elsewhere.
Check Foam.
See also Molecular gastronomy et Unstructured kitchen.
See as well Foam et Skimmer under Mouth slang.
Some foam preparations: