The Secret of Foam with Fats

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WTF – Foam with Fats: The Secret to Getting a Stable Emulsion

Foams that contain a high fat content are difficult to stabilize without special technique.  The synergy between the right combination of fat-loving and water-loving emulsifiers create a strong and stable emulsification that can hold its shape when foamed. We’ve used this to our advantage to create a balsamic/olive oil foam for an updated caprese salad. Watch Janie and Hannah demonstrate how simple it comes together on this week’s episode of WTF!

We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.

1 Comment.

  • William R. Tasker
    April 27, 2023 2:34 pm

    The video was excellent! Wouldn’t it be good to emulsify the olive oil, and butter with the vinegar and water. Then whip it on top of baked potatoes,

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