If it weren't for foam, what fun would espresso with milk be? (Not very.) Today, we honor the magic of foam by sharing a few facts about its creation, its deliciousness, and why not all of it is created equal.
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The head on a pour of Guinness, the crema of a perfectly pulled espresso shot, the froth from a malted milkshake. Creamy, bubbly, and aromatic, each of these naturally-occurring foams adds an extra dimension of texture to drinks. Today, we'll look at some traditional and not-so-traditional techniques for making and perfecting foams for cocktails.
In this autumnal cocktail from Brian Block of Aldea in NYC, calvados pairs wonderfully with chai-infused sweet vermouth and apple cider foam.
The Chicago Tribune ran a piece this week about the supposed "ten worst dining trends" of the last decade. We all know top-ten lists are a great way to get people's attention, and a negative list like this really sets people off. But are these trends really all bad? I don't think so. Let's take them one at a time. 10. Fried Onion Blossoms This monster is from Dallas BBQ in Manhattan. Read more here » [Photograph: Erin Zimmer] That's all you got? C'mon, a fried onion blossom is basically just a great big pile of onion rings. Granted, they usually run a little greasy. But who doesn't like onion rings? I'm not recommending you have one of these for...
Sick of molecular gastronomy? Tired of your dishes coming out with foam? blog.khymos.org has the perfect t-shirt for you:...