What is a "siphon" used for in modern cooking?

A siphon, also known as a whipped cream dispenser or a espuma siphon, is primarily used in modern cooking to create foams or infusions. This kitchen tool employs pressurized gas, typically nitrous oxide, to create a light, airy texture in various culinary preparations.

When a liquid is placed in the siphon and charged with gas, it creates a foam that can be used to enhance dishes with interesting textures and flavors. This technique is often employed in molecular gastronomy, allowing chefs to innovate and introduce new presentations of flavors. The ability to create flavored foams, emulsions, or even sauces with a different mouthfeel adds an element of creativity and sophistication to modern dishes.

The other options pertain to different cooking methods that do not involve the use of a siphon. Baking bread requires specific flour and techniques that do not involve gas infusion, frying focuses on cooking food in hot oil, and steaming vegetables involves water and heat rather than pressurized gas. Thus, the siphon's unique capability to transform liquids into airy foams makes it an invaluable tool in contemporary culinary applications.