Aeration
The aeration technique is one of the most important innovations in molecular cuisine. Our range of tools, equipment and accessories allow chefs to create siphon foams, airs, clouds and edible, light and ethereal aerial textures that add both a striking visual and gustatory element to dishes.
What is aeration?
Aeration is a mechanical process that incorporates air into liquids, creating light and foamy textures. When different aerating ingredients (lecithin, sucroester, chilaia, albumin powder, etc.) are combined with liquids with a high concentration of flavour, edible clouds can be created which, depending on the air we work with, can even encapsulate part of this volatile air (heliumm) in their thin walls and float above the dishes, offering a unique visual and taste experience. These clouds can be flavoured or tinted, ideal for adding an element of surprise to dishes and cocktails. Foams are a chapter apart, all of them can be made in a siphon and require complements and a very precise technique to be able to take advantage of every last portion.
With 100%Chef's tools and equipment, chefs can master the different aeration techniques, creating presentations that are as delicious as they are spectacular.
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