aeration
Aeration is a molecular gastronomy technique that incorporates air into a liquid or semi-liquid base to create light, airy textures.
This process is achieved using tools like vacuum chambers, allowing chefs to transform dense ingredients into delicate foams or mousses, enhancing both texture and presentation.
similar dishes
Aerated Foie Gras, Chocolate Aero, Nitro-Meringue, Aerated Parmesan Cheese, Aerated Beet Juice.
