#foam

Molecular gastronomy foam for plating. Equipment: immersion blender, lecithin or egg white. Base: any flavorful liquid (soup, juice, reduction). Method: 1. Add 0.5-1% lecithin to liquid. 2. Blend at surface to incorporate air. 3. Let rest 1 minute (large bubbles pop). 4. Scoop fine foam with spoon. Applications: parmesan foam on pasta, beet foam on fish, basil foam on caprese. Stability: serve immediately, soy lecithin for longer hold. Explain surface tension and foam structure. Practice ratios for different densities.