Please excuse an ignorant qustion, but what do foams do for the flavor? Why are foams such a rage? (9 replies, last updated by babette feasts November 14, 2005)

Im just wondering what sone of you think of using "foams" on food? I personally dont find the look very appealing abd just cant bring myself to try them, Maybe i will though if anyone here knows a place that does them well, (6 replies, last updated by babette feasts May 3, 2009)

What’s the best way to get the best foam? I have a machine and I think it’s 15 pumps/minute (or second...can’t remember now) and I usually use fat free milk. Am I doing it right? I have a thermometer, and it... (4 replies, last updated by thursday July 29, 2006)

Does anyone know how to make mushroom foam? I have a recipe for a dish I had in Paris that was topped with the foam, but the recipe omits that final step. sigh Thanks... (7 replies, last updated by babette feasts December 31, 2006)

I just returned from Paris and London and will give a full report after recovery from bad jet lag. However, I returned to L’Atelier de Joel Robuchon on this trip as well as some other places and foam was rampant. It is... (5 replies, last updated by The Chowhound Team January 2, 2006)

I recently returned from Europe and the foam is everywhere. It is taking over the world—worse than kiwi in the eighties. It was fun, but now it is just boring and even the greatest chefs like robuchon and ducasse have... (2 replies, last updated by Morgan January 22, 2006)

Last night on The F Word, Gordon Ramsay made a dessert by melting sugar, glucose syrup, honey, and a drop of lavender essence until it turned tan, added baking soda to make it foam, poured it on a baking sheet and refrigerated it... (2 replies, last updated by Joebob August 14, 2009)

I was making veal stock the other day and the Exec Chef wanted me to skim the foam. I said “yes Chef” and did it. I thought it was unnecessary as the bones, aromatics and tomato paste were properly roasted off.... (1 reply, last updated by alanbarnes March 11, 2008)

. I bought the gadget, which has a plastic handle connected to a wire which ends in a spiral loop. I’ve been heating the milk then using the foamer, but my results are disappointing – I just get a thin layer of foam,... (3 replies, last updated by jackie de April 13, 2008)

I’m trying to track down a source for foam food containers (you know, the type used for takeout or delivery food). So far I’ve managed to find a couple of places online but they only sell by the carton (which contain... (7 replies, last updated by tiffanylove June 2, 2008)

I am looking in this area to buy "Sea Foam." I am from Michigan and could always get it in bulk at Meijer and really miss it. For those of you who do not know what it is, it is cubes/chunks of hard, airy nougat covered by... (2 replies, last updated by MobyRichard August 5, 2007)

Ok... So a friend of mine ate at a very well regarded restaurant in NYC (Jean Georges) and was served lobster with 'foam'on top... as opposed to a traditional sauce. I assume it was intentional (!) Is foam a trend where you are?... (6 replies, last updated by Shiro Miso April 20, 2005)

I read about the technique of melting parmesan in a bain marie or double boiler and whipping in stiffened egg whites, but...that’s where the piece stopped and never referred to it again. So the questions are, is there any... (1 reply, last updated by babette feasts December 17, 2003)

or oil, just pink foam. What is it, and should I skim it off? (3 replies, last updated by scubadoo97 September 19, 2009)

, to the point where I refuse on principle to go into a restaurant that has a "foam" anywhere on its menu. But this article helped me to understand a bit more about it. And, if the writer is to be believed, it’s not going... (12 replies, last updated by Chew on That April 2, 2008)