Legend has it that in 1762, an English aristocrat, the Earl of Sandwich, was playing cards and was so engrossed in the game that he asked his servants to put his dinner meat between two slices of bread so he could eat. with your hands. This is how the sandwich was born.
Become, more than 260 years later, one of the most basic dishes of international gastronomy, the sandwich has many varieties, but now science indicates what are the conditions What you must follow to make it perfect.
He Daily Mail has published a report in which he talks to gastronomy experts to find the perfect formula. one of them is Charles Spence, professor of experimental psychology at the University of Oxford.
For him, the key is where the wettest ingredients in the recipe are placed: “The wet fillings, like tomato slices, They should be placed in the middle and prevent the bread from getting soggy.
During preparation, instead of assembling the sandwich from the bottom up, you should place both pieces of bread next to each other and add each filling sequentially.
The two slices should not be so thin that they fall apart, but also not so thick that they are difficult to eat: The ideal point is about 2 centimeters.
Next, some type of essential fat emulsion should be spread to the edges of the bread, such as butter or mayonnaise. This not only adds flavor, but creates a moisture-wicking seal: another trick to help prevent the bread from getting soggy.
The meat and cheese chosen, which also contain a good amount of fat, also prevent unwanted moisture from reaching the bread. If we add lettuce, pickle or onionwe can remove it with a kitchen towel or use a salad spinner.
Meanwhile, tomato is a risky addition because it has a lot of water, which can also dilute the overall flavor of the sandwich, so you may want to heat it in an oven or in a a food dehydrator.
If this seems too complicated, Professor Spence emphasizes that the leafy vegetable is an essential element in producing a crunch when biting into it, and that a greater noise is associated with greater satisfaction.
“Since we all love crunchy and crunchy foods, you want to make sure that some of the fillings be pleasant to the ear and help transmit freshness,” he said.
“That’s where they come in pickles, or a slice of fresh onionalthough others cheat and add some fries in the middle of the sandwich just before eating it,” adds the expert.
Additionally, including as wide a range of colors as possible in a sandwich can “make what we eat look more appealing,” from the green of lettuce to the red of tomato. “The more vibrant the colors, the better,” says Professor Spence.
You should also make sure that the filling is always visible sticking out of the sandwich to make it more eye-catching. Finally, Professor Spence, who has written extensively about how people perceive food, warns that “Adding more layers is not always better.” “Never forget the narrow size of the opening the sandwich must fit into,” he says.
“Make sure everything is well connected so that the filling doesn’t fall from the sandwich from the plate to your mouth,” he adds finally.
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