These tasty little experiments will change how you think about food.
Textures often merge into one another and the most fragile jellied textures can melt into liquid regardless of whether they’re a wobbly plum jelly or the set juices within a pork pie. However, there are many other jellied textures, including unctuous, gelatinous-textured meat, such as pulled pork; crunchy cloud ear fungus; slippery tapioca; or dense agar-agar set sweets. Some even verge on the chewy, such as marshmallows or Turkish delight.
A chewy pizza base, for example, allows the eater to enjoy the different tastes and textures of its topping, while chunky strips of candied orange peel in rough-cut marmalade underline the bitter-sweet orange taste of the marmalade jelly. However, tastes and flavours change with prolonged mastication, so it’s wise to consider the final taste and texture on any dish when introducing a chewy element.Make a simple burger with good chopped beef, salt and pepper and grill alongside a sirloin steak.
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