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.
This was going to be a Halloween post but I had trouble with it and had to revisit it later to get it right. I mean, really, nothing says ‘Happy Holidays’ like a champagne glass filled with hot blood pudding custard. Actually, everything does besides that. Anyway, I made hot blood pudding custard.
I really wanted to make glow-in-the-dark oysters. More accurately, I wanted to make oysters fluoresce under ultraviolet light (sometimes called “black light”). Why? Because it’s cool, of course. [If you were hoping for a more noble, practical reason, you’re probably reading this blog by mistake.]