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 mouth with their ability and sometimes unusual transformation of popular foods.
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 bubble foods have been with us for a long time-no Fads at all.
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 caviar is costly.
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Their wealth Malossol Caviar is withdrawn for about $ 100 a ounce; It has a softer structure, a black brown and a butter, ground aroma.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 weak lime, in pink, but inside are the gorgeous slightly fragile lime juice. Definitely is definitely a novelty, but not a trick: aroma and quality are a scary addition to everything from the sea to 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 your finger lime 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 since the 80s, introduced 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 sweetener, 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 fat is used to remove the balls, which are chewed 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, makes boba offers like lychee that feature boba and coffee boba. You can also buy boba tea ready for drinks in a can, or bubble tea sets.
SEBRIZATION: Making food open by people
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. De Nigris, for example, makes 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. Tartuflanghe turns the truffle juice into the truffle pearls, and also makes pearls anchored and pesto.
Vanilla, coffee and trial cocoa pearls have been made for pastry chefs to serve cakes.
You can sprinkle balsamic pearls in crostin or bruschetta, salads, men or other cheeses.
Try lemon pearls at the top of the sea or grilled fish.
Pomegranate pearls can be served in yogurt, tart and cocktail-as they can be pomegranate pearls, jelly-like articles covering some 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 her behavior.
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.
Belgiosioso 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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Image Source : nypost.com