This is what makes eating bread such a consuming experience, and the reason it often tastes so good despite being so simple. The oxygen bubbles trapped inside carry taste through the nasal cavities, creating a dual flavour experience on the tongue and at the back of the nose, where we also have taste buds.
Giving foods extra fluff makes them more satisfying without the addition of extra calories. This advertisement has not loaded yet, but your article continues below. Japanese cheesecake made of milk, cream cheese and butter is transformed into a tall, dreamy cloud through the addition of whipped egg whites. Takoyaki (octopus balls) are prepared with a crisp golden exterior that reveals a soft and salty inside. Rousong, the Chinese name for meat floss, which translates to “fluffy meat,” turns shredded pork, chicken and fish into a tangle of meat thread resembling a puff of fine cotton. Tamago sando (Japanese egg salad sandwiches) are made with whipped eggs, and served on fluffy white bread, often with the crusts cut off so as not to disturb the cloud-like eating experience. In many dishes in China and Japan, air is added to heavier dishes to make them lighter and more palatable. Pancakes are not the only food that have benefited from the addition of added oxygen. The ultra-fluffy texture is common in Japanese pancakes. It tastes as though a standard North American pancake has been inflated with air. Article content Getty Imagesĭespite appearing like a gargantuan pile of carbohydrates on a plate, the cake is shockingly light. Manage Print Subscription / Tax Receipt.
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