Bubbles are exciting. Controlling bubbles is even more exciting because bubbles do not enjoy being controlled and manipulated. In our most recent foray into foam, we blended iota carrageenan (0.1%), a self-healing, gelling hydrocolloid, with xanthan gum (0.15%) to stabilize some bubbles. The result was light, rich, and worth taking further. For now, we have a deliciously sweet milk foam. The future holds possibilities from Brie de Meaux to shrimp scampi.
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