Aerators
Aeration and carbonation techniques, though relatively recent innovations, have become essential tools within the world of molecular gastronomy.
They allow chefs and bartenders to create siphon foams, stabilized airs, edible clouds, and light, ethereal textures that bring a surprising visual and flavor dimension to dishes and cocktails. Carbonation also opens the door to crafting sparkling drinks and snacks using traditional methods.
Discover our curated selection of products designed to explore the world of edible foams.
Experience an innovative way to present flavors with our air injectors, compressors, and the new line of carbonation accessories perfect for both kitchen and cocktail applications.
The Milk Foam Technique
It is possible to create a foam with good structure, intense flavor, and a silky texture without using any artificial foaming agents. By using cream with 35% fat content, you can achieve highly interesting foams that add richness and subtlety to your preparations.
To achieve this, it's essential to reduce the fat concentration to approximately 15–17%. This is done by mixing the cream with a liquid, which can be water or a more flavorful base such as an American sauce, broth, or aromatic infusion. This emulsion can then be aerated, resulting in a stable and airy texture thanks to the natural properties of the cream's fats and proteins.
The result is a clean, silky, and easily customizable foam, which can be infused with herbs, spices, juices, stocks, or other ingredients. The possibilities depend entirely on our creativity.
.png)
Featured news
Comparte
o copia el link
Copiar
Enlace copiado