posted by Nils Noren
“Foam is a culinary technique invented by Ferran Adria”. That is whatÂ comes upÂ if you look up foam (culinary) in Wikipedia. What about whipped cream (which I happen to like a lot)? Did Ferran invent that? Mousse? Meringue? Don’t think so. By the way don’t get me wrong, this has nothing to do with Ferran, I couldn’t have more respect for the man and what he does. But it’s a fact that foams have beenÂ used in the culinary world for A LONG TIME. Just wanted to set that straight first.
Now to the real reason for this post. Why do some people in English speaking countries insistÂ on callingÂ foams espumas? It sounds good on a Spanish menu, but on a menu written in English, not so much. In fact it sounds gross, like someone is spitting in my food.Â And why all of a sudden stop using a perfectly fine English word that has been around for a long time and replace it with a Spanish word?Â Or is espuma only related to foams that come out of an Isi bottle?Â If you put a product made in a kitchen in NewÂ York into a bottle made by an Austrian company that’sÂ manufactured in China (we checked on the bottle)Â and turn it in to aÂ foam, all of a sudden itÂ should haveÂ a Spanish name? Makes no sense to me.
Since we are on the subject of foams. I can’t help to finish with this. If you are going to put air into your food, make sure that you start with a flavor that reallyÂ needs to be diluted; because air has no flavor (if it does, probably not so good). I know this is obvious but it still happensÂ that I get foamsÂ where the flavorsÂ are too diluted.Â I think that is why foams get such a bad rap.