[Caveat lector: I am not a scientist. The interwebs taught me everything I know. Or think I know.]
Culinary airs & foams, those frothy darlings of the molecular gastronomic world. Like a sauce, but much lighter, more controllable, and not prone to making things soggy on the plate. And remarkably simple to make: take a suitably dosed liquid, whip it until bubbles form, then sit back amazed as those bubbles *don’t pop*.
All this magic happens by dosing your liquid with an emulsifier. And even though we aren’t technically making an emulsion, the science at work is nearly the same.
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