The Secret of Foam with Fats

Print Friendly, PDF & Email


Never Miss an Episode: Subscribe on YouTube

Subscribe on YouTube

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,

Comments are closed.