RecipeMuncher

With the intro out of the way, we can crack on. Let’s begin with air. Or maybe foam. Anyone know when an air becomes a foam? Answers below please. For the uninitiated, and those without access to liquid nitrogen, vacuum packaging devices, Large Hydron Colliders and other assorted machinery, airs and foams seem to be an excellent point of entry into the seemingly murky (and achingly complex) world of molecular gastronomy. They are also relatively easy to create and apparently hard to fuck u (...)