Cooking with culinary foam
 

Anybody have any experience making foam/air sauces? I am about to go get supplies and start experimenting and thought it may be best to get advice BEFORE I do anything...

I already have a couple unique ideas but would appreciate any additions.

This is the first I've heard of it.
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You take a liquid (fattier the better) and add lecithin then use a hand blender to whip into a foam consistency.

Really big in the fancy shmansy Spanish cuisine.

http://en.wikipedia.org/wiki/Foam_(culinary)

I just got done putting together a huge smoker that I got for fathers day and drinking beer so you'll excuse me if my overall manliness deters me from commenting.
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Some people (read: me) appreciate haute cuisine, huge smokers and beer, all.

Is it like Silly String?

Whatever man, chicks dig fancy cooking.

True, but chicks also dig comfort food.

A pot of beef stew does wonders.

Meatloaf. Mashed taters. Anything with cheese. Anything with cheese.

Don't let them fool you.

I'm from St Joe. I can cook midwestern with the best of them. Arteries be damned!

...but I like to branch out and right now I'm on a Spanish/Catalan kick.

Started with traditional stuff now moved into the modern era....

I hear ya. Tonight I poached some fish in white wine and made a Vera Cruz sauce to go over. I also made a pot of lentil soup to send to my MIL who isn't feeling well. Tomorrow I will grill some burgers. It's all good.

Oh, and tomorrow morning.......bacon, egg, cheese, potato and red chili breakfast burritos. With a fruit salad. Life is good.

Chicks are supposed be barefoot and pregnant in the kitchen... why are YOU in the kitchen?

lol

You're not going the Nitrous Oxide route?

Here's a related article:
http://thebellyrulesthemind.blogspot...7/08/foam.html

YUM! (but never mix the two together EDIT: unless ur a commie) :D

foam is passe.