We explore the secrets behind the most innovative gastronomic techniques. Let’s dive into the fascinating world of aeration and how this technique can transform the textures of our dishes, creating unique culinary experiences. Join us as we discover how aeration can make our dishes more or less light, challenging our senses and awakening new sensations in every bite.
What is aeration? Aeration is the action and/or physical process of introducing air into a liquid or solid by means of movements that allow the air to be trapped inside it in order to increase the volume of the preparation and obtain a lighter texture.
In 2003, the restaurant El Bulli introduced the concept of airs into the kitchen: liquids that, with aerating products – present or introduced – and with the help of a crushing arm, are transformed into very airy, stable foams.
Chef Ferrán Adrià introduced this concept into haute cuisine and also extended the usefulness of the siphon, which was previously only used for whipping cream.
The basic examples of the introduction of air in solids are bread and sponge cakes by means of natural yeasts or by chemical reaction such as bicarbonate; and in liquids, the whipping of egg whites and cream.
Aeration and its wonderful possibilities
We already know that aeration is a culinary technique that consists of incorporating air bubbles into a preparation, either through the mixing of ingredients or by using specific tools such as siphons or hand blenders. Therefore, this technique allows us to play with textures, creating surprising and delicious dishes.
Making denser textures
Let’s start by exploring how aeration can improve textures with different levels of aeration. We order the preparations from most to least in relation to the incorporation of air.
Emulsions
Emulsions: Emulsions are a stable mixture of two immiscible liquids, such as oil and water. Through the incorporation of an ingredient with emulsifying capacity and a suitable incorporation of air, we can create aerated and stable emulsions, such as mayonnaises or creamy sauces, which add a smooth and creamy texture to our dishes.
In this case, the key is the controlled incorporation of air to generate a more stable structure. For this we recommend the use of Flaxfiber or Natur Emul with a combination of proteins provided by Sojawhip or Potatowhip.
Meringues
Meringues: Meringues are a classic example of how aeration can transform a preparation. By beating egg whites and adding sugar, we create a light, fluffy structure that can be folded into mousses or soufflés or baked for a crisp outside and soft inside.
Mousses
Mousses: Mousses are silky smooth preparations that are made by incorporating air through the mixing of ingredients such as chocolate, fruit or whipped cream. These delicious creations add a light and delicate texture to desserts, melting in the mouth with each spoonful.
For this, we can use albumen powder – Albuwhip or Potatowhip for preparations where we want to replace eggs in vegan preparations.
Making airier textures
Now, let’s get into the creation of highly aerated textures.
In this case, we are looking to generate a light feel to our dishes, which can be especially pleasing in desserts or appetizers. Some techniques that help us to achieve these textures are:
Foams
Foams: Foams are light and airy preparations that are achieved by combining liquid ingredients with the help of emulsifying and aerating ingredients, by introducing air in siphons or blenders. You can experiment with different flavours, such as fruit foams or foaming creams, to add a fluffy texture to your culinary creations. They are usually delicate, so it is essential to learn how to stabilise them.
If you need to stabilise and aerate aqueous and greasy preparations, our range of aerators is adapted to your needs for both hot and cold preparations. Our aerators are specifically designed for use in both hot and cold preparations.
Proespuma cold: Powdered aerator for preparing foams. For optimal use, mix the product with a cold liquid. It is suitable for use with all types of liquids. It can be used to prepare cold foams with siphon, obtaining very airy and stable textures. A dosage of 50-100g/kg is recommended.
Proespuma hot: Powdered aerating agent for preparing hot foams. For optimal use, mix the product with a liquid and heat to 60ºC before introducing it into the siphon. Suitable for use with all types of liquids. It can be used to prepare hot foams with siphon to obtain very airy textures. A dosage of 50g/kg is recommended.
You may be interested in the following recipe: Shrimp Bisque Foam
Soufflés
Prosoufflé: Egg white powder and xanthan gum to make a stable soufflé base. For optimal use, mix cold, stir and whisk until whipped. Can be used with any fat-free liquid. This texturiser has a 25% higher whipping effect and is five times more stable than egg. A dosage of 100g/kg is recommended.
Airs
Soy lecithin powder: Extracted from soybeans this product is an emulsifier and is very useful for generating air with liquids and fats. Its dosage is 1%. For its application it is mixed with the liquid and the electric beater is used to generate the air and the air is recovered from the surface. Oil airs can be made, in this case it is essential to heat the oil to 60ºC for the lecithin to act correctly.
Large bubbles
Bubble: Powdered preparation based on egg white and xanthan gum to generate stable bubbles. For optimal use, mix 23g of preparation with 1 litre of liquid and vacuum pack to avoid air bubbles. Use an aerator (air pump) to create the bubbles, let them stabilise for a few minutes and recover the generated bubbles with a skimmer. This texturiser is ideal to give dishes and desserts an extraordinary finish and a subtle and elegant taste. A dosage of 23g/l is recommended.