301108 Sun Nov 13 09:40:44 -0800 2005 9 27 General Chowhounding Topics 0 1677638 Please excuse an ignorant qustion, but what do foams do for the flavor? Why are foams such a rage? Sun Nov 13 09:40:44 -0800 2005 0 Phaedrus 1 1677643 I don't know why they're so very popular. Does anyone else find them just a bit...gross? Sun Nov 13 10:43:21 -0800 2005 1677638 0 jillp 1 1677644 I think foams first appeared in Ferran Adria's restaurant, El Bulli in the early '90s (maybe he experimented with them even earlier pre-El Bulli). The first I heard of was a 'sea foam'--a sort of essence of the sea. I think the technique emanated from his desire to analyze and separate flavor from texture. He's moved on to much more sophisticated techniques. The only foam that I can recall from my meal there last year was in a drink. Since the US pretty much ignored Spanish cooking until the last few years, chefs are now snapping up his sloppy seconds... Sun Nov 13 11:26:10 -0800 2005 1677638 0 butterfly 2 1677648 To me, the problem with foam is along the lines of what you said, that less skilled or thoughtful chefs than Ferran Adria use it as the trend of the moment and it becomes a sloppy second. I thought the whole concept was silly, but I've had some good versions where there can be the essence of the flavor. One of the most interesting things about foam IMO, was written by a San Francisco chef, Daniel Patterson "is foam the fifth horseman? because then we're all in trouble. think sabayon or zabaglione - those were new at one point as well, as was beurre blanc, hollandaise, etc. in foam's case, it fits the modern style of intense flavors combined with lightness of texture and less fat. it might be worth thinking about why it triggers such a vehement reaction, not just for you, but for many people". He was responding to an article he wrote about creativity, but it made me think there are some chefs do use it in thoughtful ways which Patterson went on to write " there are those who use new techniques like that in a way that fits nicely with their overall vision of food, and is not an artifical appendage" Unfortunaltey there are too many hacks out there where foam becomes that artificial appendage. Link: http://chowhound.safeshopper.com/21/cat21.htm?371 Sun Nov 13 12:23:56 -0800 2005 1677644 0 rworange 3 1677649 There was a discussion long ago about how cooking techiniques filter down to the masses. I wonder if Redi-whip will ever start selling foam. Sun Nov 13 12:33:23 -0800 2005 1677648 0 rworange 4 1677659 Redi-whip? Uh, they already do. Sun Nov 13 20:46:53 -0800 2005 1677649 0 babette feasts 5 1677660 Really? I can buy cilantro foam in a Redi-whip can? Sun Nov 13 21:25:26 -0800 2005 1677659 0 rworange 6 1677678 No, I was just being a smartass, as whipped cream is a foam. Aren't there several favors of EZ Cheeze (or however the pressurized cheese product in a can people spell it)? That's not really food, though. But seriously, cilantro foam in a can could be really handy, I rarely use a whole bunch of cilantro before it goes bad. A squirt on tacos, soups, scrambled eggs.... Mon Nov 14 12:42:25 -0800 2005 1677660 0 babette feasts 1 1677645 As far as I know foams were big a decade ago... They aren't used as extensively today as when they were first created, when they are used today it is to amp up a dish. They are now considered an accepted technique in high end cooking. Basically foams are a complementary or contrasting flavor to the dish... A small dab of foam of the right type on foods either contrasts or complements the flavors in such a way as to increase the other flavors. In other words they are accent flavors for the dish. They are made of reduced broths, juices, or essences, to be intense in strength to carry through the lightness of the foam. I have used them a few times. An example is reduced tomato water. A tomato essence. The juice from crushed tomatoes is lightly filtered and then reduced to around 25%. The tomato flavor stays light, but is also increased... hard to describe. I then used it as a flavor accent for roast pork. The tart / sweet tomato essence perks up the light meaty pork flavors by matching and contrasting them. You actually taste the meats savoryness more, without being overwhelmed with a stronger flavor you might get from a chutney or sauce. Sun Nov 13 11:28:33 -0800 2005 1677638 0 JMF 2 1677652 Thank you for your response. This is exactly what I was looking for. Sun Nov 13 15:08:19 -0800 2005 1677645 0 Phaedrus