How to Use Soy Lecithin
Soy lecithin is a powerful natural emulsifier. Chefs often use it to turn juices & sauces into foams (aka “airs”) which look lighter on the plate and have a different mouth feel. Because aroma plays a major role in our perception of flavor, foams may actually have a stronger flavor than the original liquid.
Here’s how you make a foam:
- Soy Lecithin
- Water-Like Liquid to be Foamed (demonstrated with carrot juice)
- Kitchen Scale
- Gram Scale
- Immersion (Stick) Blender
- Wide, Deep Container for Whipping
For foams, try using a concentration of about 0.6% lecithin.
Any leftover liquid can be stored in the fridge and whipped again, as necessary, to produce more foam.