The Secret of Culinary Foams

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WTF Culinary Foams? A ‘Magic’ Ingredient for Lacey or Creamy Foams

Light and lacy, or dense and creamy? There’s no wrong way to foam if you start with the right tools. Meet the menagerie of foaming agents and tools from Modernist Pantry, including the foaming powerhouse that stayed stable the entire length of this episode!

Product Links:
Foam Magic
Sucrose Esters
Versawhip 600K
Soy Lecithin Powder
Polysorbate 80
Magic Wand
Magic Air Maker
Cream Whipper
N2O Cream Chargers

Recipe Link:
Deconstructed Harvey Wallbanger

Reference Chart:

Usage Ratio
Liquid
Hydration
PH
Stability After Foaming
 Best Method of Use
Best Esage
Hand Blender Whipping Siphon Stand Mixer Magic Air Maker
Foam Magic 1-2% Water based Cold Tolerates Very Stable ✔️ ✔️ ✖️ ✔️ Stable foams, alcohol (dilute with 50% water), creamy dense foams.
Polysorbate 80 0.50% Water based Cold Tolerates Very Stable ✔️ ✔️ ✖️ ✔️ Use very flavorful liquids, Multipurose foaming agent.
Soy Lecithin Powder 0.60% Water based Cold Tolerates Disipates within Minutes ✔️ ✖️ ✖️ ✔️ For light foams on cold or hot preparations.
Sucrose Esters 1% Water based Cold Tolerates Disipates within Minutes ✔️ ✖️ ✖️ ✔️ Use with dairy, use for light foams, cold preparations.
Versawhip 600k 0.50% Water based Cold Tolerates Stable ✖️ ✖️ ✔️ ✖️ Creates meringues from any liquid.
Mono & Diglycerides 6-8% Fat based 140°F Not Applicable Very Stable ✖️ ✔️ ✖️ ✖️ Ability to foam oil and fats.

About ‘We Transform Food’
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.

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