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kman
kman

Foams

message posted 02-Jan-07 12:18:39
Foams are becoming increasingly popular with chefs and recipes are now popping up everywhere.

The problem is some people are calling them foams when they are not.
I recently found a book Amuse - bouche by Rick Tramonto. the book is fantastic, but some items he terms foams are just not, he uses a siphon but they could just as easily be piped on, ergo I believe they are not foams.

So when is a foam a foam? and when is a foam not a foam?
Are we in danger of exploiting this technique and making a hash of it?
bear
bear
message posted 11-Jan-07 04:40:59
Don't know about foams but I've seen an awful lot of things given the wrong name in my time and when confronted they just shrug and say "it looks good on the menu though",what happens when a customer actualy knows what they are ordering and something different comes out,I know what I do, I don't go back, another customer lost and the jumped up little ***** in the kitchen feels put out cos he's misunderstood , ok half the customers probably don,t know but you can't treat them all as if they will just hand over large amounts of money and a huge tip for any old rubbish.
The Mackemcrewe
The Mackemcrewe
message posted 03-Feb-07 02:54:37
'scuse my ignorance guys but.........

Foams ????
kman
kman
message posted 05-Feb-07 21:38:30
Think of a capuccino and the foam ontop.

The basic foam started a couple of years back. You take your sauce / jus / reduction when ready, add a splash of skimmed milk (depending on quantity) add the airrator attachment to you hand blender (bamix) and wizz asif doing a cappucino. This creates a foam and is spooned onto the plate.

This has now evolved from having to make a sauce, because a siphon is used, the pressure creates the wizz effect hence all manner of flavoured foams.

Check out recipe section under sauces i think there are some there.

Have fun, but use wisely and not on every dish.

robert
robert
message posted 19-Nov-07 01:37:21
as far as i am conserned a foam is any HOT liquid that is fothed at the moment that you send out the plate any thing that is ready to go at any time is "air" .
Amuse~bouche
Amuse~bouche
message posted 21-Nov-07 13:52:26
Hey Robert, now im confused "air" ????

example please
mr_kipling
mr_kipling
message posted 08-Jul-08 13:04:02
noooooooo, anything with air in it is goin to be a foam, you use a cream charger or syphon, which is effectively a chamber where it puts high pressure gas into something making a foam or mousse, else you coul use an attachment opn ur "whizzer to froth up a liquid and then spoon off the froth this tends to work only with fattier liquids like a milky liquid etc unless u use a stabling agent, foams are gash and overrated anyway with the exception of a select few born from a cream charger, its one of those supposedly trendy things that have got out of hand and only pompous mitchelin star seekers use which is a joke anyway because mitchelin is run so politically and unjustly its unbelieveable, i've gone back to rustic screw terrines of foi gras and sauterns jelly and espumas and all that jumped up crap any chef even a 14 year old commis could learn and do that stuff and go on and get a star but who cares! stars are awarded on such bias terms
Amuse~bouche
Amuse~bouche
message posted 29-Jul-08 14:16:52
And dont forget the f**kers sell car tyres too !!!
jtrentchef
jtrentchef
message posted 10-May-12 16:42:15
well a foams achieved by adding air to the liquid...like making a meringue you trap air within the liquid (lecithin i believe helps this out no end)
siphons have now made the job off airating a liquid mid service 100 times faster and more consistent,
so i guess a foams always a foam if its a liquid with a air trapped within it.
so you are now left with either - the lazy foam (siphon)
or the old school foam.

whats the craziest foams people have seen or tried???
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