In the world of crispness, it’s all about the bubbles. Or at least, the sound of bubbles popping. Studies at Oxford University have shown that when we bite into a surface filled with small brittle cells, each fracture releases a quick burst of high-frequency sound. The more fractures in a bite, the more bursts of sound, and the more crispy the food seems to be. So how do we make things super crispy? Why, we add bubbles. Through carbonation to be exact. Let’s try it out with onion rings.
Scott’s vision to introduce the world to the wonders of sous vide cooking took a huge step this morning when the Sansaire Kickstarter closed this morning with 4084 backers contributing over $823,000 dollars. It is now the most funded food Kickstarter ever. If you missed out on the Kickstarter, you can pre-order units at the Sansaire website.
A big congrats to the Sansaire team – we’re looking forward to heating up perfect eggs and tender steaks. In the meantime, just one thing comes to mind: BOOM.