Similar to thickened liquid foams, stabilized foams combine a stabilizer such as soy lecithin with the liquid. The resulting foam tends to be a little finer than thickened liquid foams. These can usually be made with most of the basic foaming equipment.
Using traditional stabilizing agents like egg white, cream, and sugar are also effective. Many of the things in those ingredients that stabilize the foam have been isolated and are sold as separate ingredients, such as soy lecithin.
You can find out more information about soy lecithin foam from my guide on how to make soy lecithin foam or from the soy lecithin foam articles below.
One of the most popular methods in molecular gastronomy is the creation of foams. While they are associated with modernist cuisine, foams have been used for centuries and range from meringues and whip cream to bread and quiche. Here we will look at how to make a foam with soy lecithin.
Within molecular gastronomy one of the easiest things to experiment with are foams. There are a lot of ingredients that can cause foams, and a lot of variety depending on what type of foam you are trying to make. For my preparation I wanted to make an "air", basically a really, really light foam, similar to the fizzy head you get when you pour soda or a light beer. For this type of foam soy lecithin is perfect.
Soy foams are an easy way to get started with molecular recipes and this soy sauce foam recipe is no exception. It's very easy to make and the only special tools are soy lecithin and an immersion blender.
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