Home Cooking 3

Foams--not why, but how?

eel | Nov 13, 200508:41 PM

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?

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended From CH