Originally Posted by GotGarlic
Thanks for those images
Maybe next time you could just express the appreciation.
I still say that sucking the foam off of a good ice cream float is a great summertime activity. And don't forget that baked foam - marangue. And if you want to stretch the idea just a bit, think of the nougat inside Mars candy bars.
I have seen the insides of fish and game that I have had to clean. It doesn't turn me away from eating the meat. I could go on, but don't want to upset anyone's sensitivities. That's not my goal here.
I believe that one should be able to seperate reality from suggestive experiences. Foam is just a bunch of bubles, usually found floating atop liquids. They come from many sources, anything that can create enough surface tension on the liquid to trap air. A buttery roux foams as it cooks, before the liquid is added to make a sauce. I've seen foam on top of hot cooking oil as well. And an orange julius just wouldn't seem right without a bit of foam floating on top. Whipped cream is a kind of foam as well.
IC, I still would like a technique for making a good foam to use as an enhancement to savory or sweet foods.
Seeeeeya; Goodweed of the North