Siphon preparations: cold (based on water, fat, egg whites, gelatin, thickeners), hot (based on proteins, fats, heat-resistant gelling agents), cooked (steamed, grilled, in sandwich maker, in salamander,…)

The siphon foams section deserves a prominent section, in addition to ingredients that stabilize the foams (fat base, egg whites or gelatin), there are two essential mixtures to make foams without limits. If you are looking for a long-lasting, creamy foam, stable in the face of temperature changes and with infinite possibilities (steam cooking, grilling, etc.), the ingredients in this section will be your great allies in the preparation of this “texture” that is so necessary and used in restaurants and so interesting now in cocktail bars.