Originally Posted by Huntsman
Does any one else find foamy sauces kind of unappealing? Not to point a finger at Matt's langoustine, but I see that a lot recently and am usually a little turned off.
I feel like the guy who goes to the orchid convention and says that he doesn't like flowers with spots. Thinks they're messy.
So, of course a lot of the appeal is aesthetic, but it is also functional. If you want to have a bit of sauce with every bite, you have a few choices. You can just spoon a lot of sauce in, but then you have a soup. You can make a very thick sauce that will adhere to the food as they in the old days, or you can have something that will stay on the food because it is light and frothy. As sauces and food got lighter, the solution to use a hand blender to whip air into sauces became popular, about in the 80s, as mentioned below. There is also a real visual sense of lightness, as long as it doesn't look like spittle, as it does to a lot of people.
Originally Posted by ehkay
No. He popularized espumas, maybe, but foamy/frothy sauces like Matt's there go back at least to the 80s. He has his own brand of lecithin though, so that's something.
It isn't as good as having your own edible clay.