29 Food Pics That’ll Make You Tingle With Pleasure
These 29 Food Pics That’ll Make You Tingle With Pleasure will have you looking at food in a whole new way. We all eat with our eyes. Its amazing how food culture has evolved over time, and how the presentation of food is almost as important as the recipe itself. Food is a way of life, social behaviour, an interest, a hobby, and a passion for many. Our senses are how we perceive the world, how we form experience and memory. Food, though surely is a means of nourishment and essential vitamins, minerals, amino acids, so on and so forth, has become something that we form emotional connection or meaning to. Some of the interesting food photos you will find include things like eggs. A beautiful arrangement of shiny egg yolks, along with a perfectly round egg yolk that fits perfectly in the sink. Then you have a photo of some super gooey cheese streaming out onto a plate. Syrup being poured into a bowl of icecream. Dough rising in a bowl. A GIF image of a doughnut being frosted in reverse. Macaroni being made, a soft serve ice cream and so much more. A beautiful meringue crust. It's easy to take the food that we eat for granted when we have such an abundance of it all around us. We live in a time when whatever type of food we desire, is readily available. These photos are a reminder of some of the processes of making food, the beauty of food, and food in all the colors of the rainbow.
Ice cream is food that is frozen and sweetened and typically eaten as a snack or dessert recipe. Ice cream is usually made from dairy products, like milk and cream, and can be combined with fruits or other ingredients and flavors. Ice cream is typically sweetened with sugar, corn syrup, beet sugar, cane sugar, and other sweeteners. Typically, ice cream has flavorings and colorings that are added in addition to stabilizers. Ice cream is stirred to incorporate air spaces and cooled below the freezing point of water to prevent detectable ice crystals from forming. The result is ice cream a smooth, semi-solid foam that is solid at very low temperatures. Ice cream becomes more malleable as its temperature increases.
Meringue is another one of the photos you will see on the list. There is lots to know about the chemistry of meringue recipes. When the egg whites are beaten for the meringue recipe, some of the hydrogen bonds in the proteins break, this causes the proteins to unfold and to denature. This change in the structure of the egg whites leads to the stiff consistency required for the meringues recipes. Cream of tartar is an ingredient that is also required to denature the proteins in the egg white and to create the firm peaks, otherwise, the egg whites will not be firm. Plastic bowls, along with wet or greasy bowls will likely result in the meringue mix being prevented from becoming peaky, so you want to avoid using these types of bowls for the recipe. Wiping the bowl with a wedge of lemon to remove any traces of grease can often help the meringue recipe process. When beating egg whites, they can be classified into three stages according to the peaks they form when the beater is lifted to be soft, firm, and stiff.
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