Some food trends have deep roots, some are flying, some are silly and some are just simple fun. I am setting the label “just simple fun” in this: pearl -shaped foods that appear in your mouth.
Small spheres -shaped foods seem to be everywhere, entertaining their mouths with their ability and sometimes unusual transformation of household food.
Call that part of a moment of bubbles: the bubble hem is hot in fashion, and the decor is loving, soft, round corners and vibrancy.
Here are some examples of pearl, old and new foods.
Straight out of nature
Some pearl -shaped bubbles have been with us for a long time no fabrication.
Perhaps the classic is caviar, and fish eggs in general.
Different fish eggs have different types of “pop” and different fragrance profiles.
The fish fish are great in Blinis, the toast and potato pies, but also eggs, shellfish and pasta.
Not all the caviar is the price, neither.
Tsar Nicoulai based in California, for example, offers Pearl Gold’s trout for about $ 14 a ounce; Bright orange is with a strong shell and a soft, special pop.
Their wealth Malossol Caviar is withdrawn for about $ 100 a ounce; It has a software structure, a brown-black color and a terrestrial aroma.
Could it be the time for finger lime?
Another natural product, in pearl-one not so popular-is finger lime. It looks like a skkinny lime, in pink, but inside are the wonderful slightly strange pearls of lemon with lime juice. Definitely is undoubtedly a novelty, but not a trick: aroma and quality are an addition of territing for everything from the sea to the Ceviche Scallop.
The finger lime skin can be green, burgundy or dull orange. Pulp pearls can be green, pale peaches or red.
To harvest a caviar of a finger lime, simply cut the lime down the middle and then squeeze every half. If the lime of your finger is fresh, the caviar should be poured lightly. Look at them in specialty stores or online.
Boba tea and boba
Teaaj Boba and Boba (also known as bubble tea) have been around the 1980s, presented by Taiwan, and now taking the world from the storm.
Boba pearls are usually made of tapioca starch (from the kasava plant), water, and sometimes a dessert, like brown sugar, using a process known as gelatinization. Small boba balls are chewed and fiery, and while they are often served in sweet sweet tea, they can also be used in various preparations.
There is also a boba that appears, created to explode when you bite it.
Boba Teaaj is usually sweet and soft, shocked before it serves to create a soft structure. A straw is used to remove the balls, which chew while drinking.
You can buy boba tea in cafes and specialty stores, and get the packed pearls of boba to make drinks and other home confectionery. Twrl milk teaaj, for example, does boba works like lychee that exhibit boba and coffee boba. You can also buy boba tea ready for drinks in a can, or bubble tea sets.
SEBRIZATION: Making food displayed
A tendency that has been spreading for years is spheres – liquids that become small vain orbes when creating a clinging membrane around them.
One of my favorites is balsamic and other pearls of vinegar. From Nigris, for example, make a line of pearls of Italian balsamic vinegar, including some aroma with truffle and orange.
Messino makes balsamic pearls and also lemon pearls, filled with real lemon juice and pomegranate pearls. Tartulanda transforms the truffle juice into the pearls of the truffle, and also makes the pearls of anchor and plague.
The vanilla, coffee and pearls of the test cocoa are made for the priest’s chefs to serve in cakes.
You can sprinkle balsamic pearls in Crsttini or Bruschettta, salads, men or other cheeses.
Try lemon pearls at the top of the sea or grilled fish.
Pomegranate pearls can be served in yogurt, tarts and cocktails-can be pomegranate natural pearls, jelly-like arms covering several seeds.
The spoken, or the opposite sphere as it is officially called, uses sodium and calcium algina to create small orbs.
The technique was invented in the 1940s and popularized by Chef Ferran Adrià in the 2000s at its famous restaurant, now closed El Bull, Spain.
Chefs like Wylie Duffresne on the WD-50 in New York have helped bring it to AW the Away.
The sphere beyond the liquids
Some restaurants specify their food, from ravioli to melon.
Olive lovers can be blinded by olives spilled in Jose Andres’ Mercado Little Spain in NYC.
Belgiososo makes small pearls of adolescent mozzarella, weighing at 2.5 grams each.
They look adorable in pasta salads and antipasti Platters.
They also melt in perfect pockets a little cheese in roasted pasta, like roasted black.
Easter candy, too
On the sweet side, there are translucent rabbits of hard cards filled with pearl pearls from pure sugar.
You will need to key yourself to destroy them open, or just shake the pearls from the bottom if you can’t endure to break the rabbit.
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