By My Store Admin

Foam or espuma

What is the difference between foam and espuma?

  1. Language and Cultural Differences:

    • "Espuma" is the Spanish and Portuguese word for "foam." The term can have different meanings depending on the context and is not always referring to culinary foams.

  2. Culinary Characteristics:

    • In cooking, "espuma" typically refers to a thicker foam or mousse that can be served warm or at room temperature and is often savory. It is usually made with N2O (nitrous oxide) cartridges.
    • "Espuma" is generally not high in sugar, traditional (like whipped cream or meringue), hand-whipped, extremely light or airy, or large-bubbling.

  3. Preparation Methods:

    • "Espuma" is often prepared by placing ingredients in a siphon and then using N2O cartridges to aerate the mixture, creating a foam.
    • In contrast, "foam" in cooking can refer to any foam made by mechanical means (such as a hand blender) or chemical means (using stabilizers). These foams can be sweet or savory, hot or cold, depending on the emulsifiers or stabilizers and other base ingredients used.

  4. Texture and Appearance:

    • "Espuma" often gives a sense of mystery because their appearance can be deceptive; for example, a foam that looks like a cappuccino might actually taste like lobster bisque.
    • The density of "foam" depends on its composition and the rest and cooling times. Different preparation methods can yield foams of varying densities, from as firm as mousse to as liquid as a foam soup.

 

Reference

  1.  Robert Love (April 7, 2009). "Salad of Shaved Fennel, Aged Pecorino, Yuzu Froth". Food & Love (blog). Archived from the original on July 9, 2012. Retrieved April 17, 2009. (This recipe utilizes a froth of yuzu juice.)
  2. ^ The Phantom Chef (11 August 2007). "How To Make Culinary Foam". The Belly Rules The Mind (blog). Archived from the original on 8 February 2008. Retrieved 5 April 2008.
  3. ^ Owen R. Fennema (2008). Fennema's Food Chemistry. Boca Raton, Florida.

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