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18 04 2007


Science Crowns Crispy Crunch Over Tough and Chewy

18 04 2007

Cock of the snook to Leeds University food science researchers, via the girl geeks from Inky Circus:

Dr Graham Clayton, who led the research, said: “We often think it’s the taste and smell of bacon that consumers find most attractive. But our research proves that texture and the crunching sound is just – if not more – important.

“While there was much debate within our taste panels on the smoked or unsmoked decision, everyone agreed that tough or chewy bacon is a turn-off.”

The formula is: N = C + {fb (cm) . fb (tc)} + fb (Ts) + fc . ta, where N=force in Newtons required to break the cooked bacon, fb=function of the bacon type, fc=function of the condiment/filling effect, Ts=serving temperature, tc=cooking time, ta=time or duration of application of condiment/filling, cm=cooking method, C=Newtons required to break uncooked bacon.

If this chewy commercialized news release sticks annoyingly to the roof of your mouth, never mind. The satisfying crunch is tucked away in the crispy comments. Danish, anyone?

Plus I just noticed the odd collection of Google Ads that had self-generated to accompany this post at Inky Circus, with full-color BLT art. I see them as another whole story full of texture in itself:

Roast beef sandwich

Keep pork off your your fork

True Sandwich Unit

Sandwich recipes

Beef recipes