Culinary applications of aeration in cooking?

Answer 1

Aeration is the process of adding very tiny pockets of air to something. In the case of fats and oils, this is normally done using mechanical/physical means, such as creaming a mixture together using a wooden spoon or using an electric whisk.

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Answer 2

Any recipe that requires sifting or whisking is usually to Aerate the ingrediants.

Answer 3

Aeration (also called aerification) is theprocess by which air is circulated through, mixed with or dissolved in a liquid or substance.

Answer 4

introduction of air mechanically

introduction of carbon dioxide chemically

introduction of carbon dioxide as a biological raising agent

introduction of steam

Answer 5

whipping, or blending