Science in the Kitchen-February 2023 : Kitchen Bubbles

dc.authorid	0000-0001-6391-4887
dc.contributor.author	Doğan, Murat
dc.date.accessioned	2025-02-10T10:05:54Z
dc.date.available	2025-02-10T10:05:54Z
dc.date.issued	2023
dc.department	Güzel Sanatlar Fakültesi
dc.description.abstract	When we think of foam, soap bubbles often come to mind first. However, we can create many foods and drinks with foam in our kitchens. We use numerous techniques with scientific bases in cooking, sometimes without even realizing it. Foam is one of them. What is foam? It's a state where numerous gas bubbles are trapped within a liquid or solid substance. Throughout history, foams have played a role in kitchens in various forms, like meringue and whipped cream. Other common kitchen foams include whipped cream, mousse, soufflé, and cappuccino. Modern chefs use whisks and siphons to aerate liquids, creating light sauces or purées with unusual textures and flavors. These "foams" are more prevalent in professional kitchens, and while we might not use the same techniques at home, we can still make excellent and appealing foams. Let's explore how.
dc.identifier.issue	2
dc.identifier.uri	https://hdl.handle.net/11363/9462
dc.identifier.volume	25
dc.language.iso	en
dc.publisher	İstmag Magazin Gazetecilik
dc.relation.ispartof	Yemek Zevki Magazine
dc.relation.publicationcategory	Diğer
dc.rights	info:eu-repo/semantics/openAccess
dc.subject	Tips for Making Foam
dc.subject	Egg White Foam
dc.title	Science in the Kitchen-February 2023 : Kitchen Bubbles
dc.type	Contribution To Periodical