Cuisine Solutions, reputed for its Sous Vide technology is up with yet another exciting technique of producing delicious and light foams for the Chefs all over the world.
According to a recent product release, the new foams created by the Cuisine solutions in collaboration with ISI, will be on display at the National Restaurant Association (NRA) Show at McCormick Place in Chicago from May 20th – 23rd, 2006. These foams will adorn espressos, lattes, cocktails, desserts, soups and much more and foams. Foams which were more restricted to manual blending and whipping of creams and sauces are now available to a larger audience.
Gerard Bertholon, Corporate Chef at Cuisine Solutions says:
Cuisine Solutions is now able to bring this technique to a much wider culinary audience. The foam brings a new and innovative texture to the food experience combined with very intense flavor as well as being much lighter than a sauce or a cream.
These foams are manufactured by Sous Vide technique to preserve maximum flavors and are used ready-made by the chefs as per the purpose thawed, heated and garnished over the food via a canister whip. Cuisine Solutions has always added functionality to details that are usually neglected but stand as important elements in food technology.
Howvever, I cannot miss out the indirect concern it shows for the weight watchers as the froths and foams are lighter than creams and sauces.
