There's a post on the general topics board asking why foams are used.
At the risk of becoming one of the "too many hacks" ;) using foam, I'd like to give it a try. So, my question is how.
I took a shot at it the other day, trying to make a coconut foam to serve on raw tuna bathed in EVOO flavored with red curry paste (something I ate and loved at Farallon some years ago). I started with fresh coconut water and tried to foam it up with a handblender. No dice.
What's the secret?