- FoodBook - find out about new food taste and experiences

Foam: Revision history

Jump to navigation Jump to search

Diff selection: Mark the radio buttons of the revisions to compare and hit enter or the button at the bottom.
Legend: (cur) = difference with latest revision, (prev) = difference with preceding revision, m = minor edit.

24 November 2023

  • curprev 16:5316:53, 24 November 2023‎ FoodBookSysop talk contribs‎ 1,277 bytes +1,277‎ Created page with "A gelling or stabilizing agent in which air is suspended, creating a light, "fluffy" edible substance, e.g. whipped cream, meringue, and mousse. In cuisine, foam is a gelled or stabilized liquid in which air is suspended. Foams have been present in many forms over the history of cooking, such as whipped cream, meringue and mousse. In these cases, the incorporation of air, or another gas, creates a lighter texture and a different mouthfeel. Foams add flavor without signi..."
Retrieved from "https://www.foodbook.cam/Foam"