How is it that the thinner you slice cheese, the better it tastes? No other food on earth has this property. What's more perplexing is that the bigger the bite you take of cheese, the worse it tastes.
>>22102739My educated guess would be it allows more moisture to escape which changes the texture and in results affects the taste of the cheese.
>>22102739>What's more perplexing is that the bigger the bite you take of cheese, the worse it tastes.not on pizza
>>22102739Right. No other food. Definitely not deli meat. Or onions. Or garlic.You're an idiot.
>>22102783>not eating cloves of garlic by the fistful
>>22102739Cured meats like prosciutto and truffles also exhibit a similar phenomenon. Katsuobushi also.
>>22102783definitely not true of anything you just mentioned. Especially not onions or garlic and no way does it happen with deli meats. You have to stack those slices 50 deep in a sandwich to get a good bite of meat.
>>22102739>No other food on earth has this propertyDeli meats do.
>>22102739Wine is similar in that small sips are pleasant but gulps are bad; it has to do with the concentration/intensity of flavor
>>22102781You're a lard ass.You'd know a smaller bite is better were it not for your lard ass instinct to cram as much food as quickly as possible
deli meats, onions, and garlic also have this trait
>>22102826>You have to stack those slices 50 deep in a sandwich to get a good bite of meat.Yeah and it tastes a whole lot fucking better than a single slice that's as thick as 50 of the thin-sliced ones. Thickness changes texture and texture matters.
>>22102739I don't know, but salt does the same thing. Finely ground salt is far more salty than large salt crystals.
my favorite cheese is string cheese and it just doesn't taste as good if you don't string it
>>22102826>and no way does it happen with deli meatsWrong. There's a reason good sausages are rather sliced thin. You just have numb tastebuds if you need plenty slices to taste something.
>>22102739tastes the same regardless.you are suffering psychosis.
Surface area.
>>22102940This. Same with distilled drinks. I didn't see the differences in quality of wine and neat whiskey/tequila until I tried drinking it like 1/4tsp at a time. Plain stuff tastes 1-note or even bad. Good stuff tastes complex and inviting. This is obvious to any hobbyist, of course. But I thought proper tasting involved sniffing the glass, and spitting the wine back out, and etc. It was cool to realize, no, just pour a shot at a time and take miniscule sips. Totally different experience. Recently been enjoying Barboursville Cabernet and my gf's Crown Royal Chocolate. Thanks for reading my blog.
>>22102739Try a thick chunk of mortadella, it's not great.
>>22103947I'm a hobbyist with other things and one thing that varies a great deal between them is when you get diminishing returns. At what point are you getting a lot less complexity and nuance per dollar spent? Even as someone who isn't big into wine I'm sure that the difference between shitty boxed wine and a decent 25-dollar bottle is huge but have you found it's worth it to spend 50 dollars, or 100+ dollars on bottles?
>>22103519That doesn't quite track. There's more surface area on the bigger chunks. When you take a big bite, you'd think all that extra surface area would mean there's taste being distributed to your tongue bit it's altogether unremarkable... yet when you put that near paper thin slice of cheese on your tongue, its flavors just come to life on your tongue. I spent a good 10 minutes testing this with one of my wedges. Super bizarre.
>>22103956I’m not as much of a wine nerd since I’m avoiding alcohol, but with finer arts a lot of the appreciation comes from a deeper understanding. Historical influences in an older painting or the stylistic choices and habits of the artist add value which is hard to quantify. With food, the land and growing conditions can impact the end product almost as much as how it’s prepared, and it’s not something which can be so easily replicated through other means. The price factors in a lot of things you may not care about, and without understanding those you’ll be stuck with diminishing returns.
>>22103351You're actually right! More proof of the phenomenon. String cheese only tastes good "when you string it".
It's mostly temperature. If it's 1/8" thick it still has retains temperature, if it's razor thin it immediately loses all it's specific heat capacity to your tongue and raises to body temperature which then enables flavors to come outi didn't use 'specific heat capacity' in sentence correctly but it is the physics concept
>>22102739increased surface area for maximum flavor or some shit.Also cheddar cheese is the reverse of this phenomenon, thick chunks of cheddar are ideal.
>>22102739Because it's less cold and cold cheese has less flavor.
>>22103519This is the answer. You get more flavour, and it melts easier in your mouth.
>>22102781> worst. pizza. ever.
Thin slices are better suited for fatty beef or sashimi made from rich, oily fish. What are the foods that actually taste better when eaten in a solid block?
>>22104409based retard
>>22103975>There's more surface area on the bigger chunksStupidest post on 4chins rn. Be proud of it.
>>22102739Air dilutes thin slices of cheese in your mouth, "spreading" the flavor components and allowing you to taste more nuances. This is the same principle behind decanting wine and adding a bit of water to whiskey. Sometimes the flavor is so dense, you have to dilute it a bit to parse out various notes. A large chunk of cheese is hyper-condensed flavor (and fat), so your tastebuds can't process the delicate-ness. A thin slice is small enough for your tastebuds to fully detect each part and send it to your brain.
>>22103519Ctl-f'd this>>22103975>There's more surface area on the bigger chunksEmbarrassing
>>22103975Wew, get a load of this dunce
>>22104972>>22104991>>22105016All the same person. There's no way that more than one person is this stupid. Do I need to draw you a diagram?
>>22102739So this is definitely a thing with salami and other cured meats. The main issue with thick slices is that you get stuck in chewing hell, because you are eating a dried concentrated product. So the thickness results in a negative experience. Heck, you could even get a whole ass seed as a result in the slice and that would be a tooth breaker! So salami is better when thinly sliced. It makes it much easier to chew, and it even supports stacking! This of course applies to pep and other stuff. Plus when used in pizza you want it thin enough to cook through and cup. Otherwise you have cold meat on the za. Cheese functions similarly - it is dense concentrated preserved milk. It needs to be sliced down, shaved, or shredded to disperse it, to dilute it. These shavings can be used from topping to cheese sauce, or even sliced for sandwiches. Note: you don't need to do this with soft cheeses because you can easily bite through them. It's why it's specific to hard cheeses only. Heck, I don't even know if you could bite through something like parm or other wheel brick as a large chunk.
>>22104408>>22104972>>22104991>>22105016The surface area of a solid is proportional to the square of the linear scale.
>>22104420Fresh sausages/English ones. Larger segments or taking a big bite is much nicer. Obviously when hot, you can't even really make things slices, but even cold in a sandwich, cooked sausage is much nicer in thicker slices. Basically all fruit is nicer in chunks/whole.
>>22105527>*make thin slices
>>22102739>No other food on earth has this property.Are you kidding me?This applies to pretty much every foodstuff in existence.
>>22102739same with pork
>>22102739Those grocery store Italian ice cups are also nice that way. Skim the top, eat, repeat til you're at the bottom and there's that layer of syrupy crystal ice.
>>22105204We meant surface area to volume ratio, obviously. I'm ESL and have always seen it called surface area in academia, for short, I believe.
>>22102739>surface area to volume ratio
m2/m3
