Small bubbles (airs) of fat or water, hot, cold or frozen. Large bubbles of stable liquids (bubbles, VOM,…) and effervescent bubbles (applied to liquids or solids by impregnation, pressure or siphon).

This section contains the most aerial ingredients in gastronomy, with them you can obtain stable micro bubbles -known as airs-, their bigger versions-the elastic bubbles or bubbles-, without forgetting the chapter on effervescents (applied to liquids or solids). The ingredients arranged here allow the creation and stabilization of these bubbles in different media (water, fat, acidity, alcohol) and serve each one at its perfect temperature. These ingredients are essential for both cocktails and restaurants, where the immediacy of the service can lead to magical and spectacular interactions with the diner.