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Mandatory Credit: Photo by Tim Stewart News/REX Shutterstock (5092606b) The 'perfect burger' Food scientist creates the 'perfect burger', Oxford, Britain - Aug 2015 The 'perfect burger' created by leading food scientist Charles Michel, chef-in-residence at Oxford University's Crossmodal Research Laboratory. He says that eating a burger is a multi-sensory experience and that its smell and feel are more important than the taste. Apparently 30 per cent of a burger's appeal lies in its smell; 25 per cent in its feel; and 15 per cent in each of how it looks and the sound made eating it. How the burger actually tastes in the mouth accounts for only the remaining 15 per cent. According to Charles the best burgers are 7cm tall, 5cm wide and boast nine layers - Warmed seeded burger bread sprayed with sesame seed oil, Chipotle sauce, Crunchy lettuce and sliced gherkin, Juicy, vine ripened tomato Crunchy slices of serrano ham and deep fried onion, Slices of melted, Camembert cheese, Patty of Wagyu beef seasoned with BBQ sauce, salt, pepper and finely chopped onion, Ketchup sauce, Lower bread splashed with soy sauce
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Mandatory Credit: Photo by Tim Stewart News/REX Shutterstock (5092606d) Food scientist Charles Michel Food scientist creates the 'perfect burger', Oxford, Britain - Aug 2015 The 'perfect burger' created by leading food scientist Charles Michel, chef-in-residence at Oxford University's Crossmodal Research Laboratory. He says that eating a burger is a multi-sensory experience and that its smell and feel are more important than the taste. Apparently 30 per cent of a burger's appeal lies in its smell; 25 per cent in its feel; and 15 per cent in each of how it looks and the sound made eating it. How the burger actually tastes in the mouth accounts for only the remaining 15 per cent. According to Charles the best burgers are 7cm tall, 5cm wide and boast nine layers - Warmed seeded burger bread sprayed with sesame seed oil, Chipotle sauce, Crunchy lettuce and sliced gherkin, Juicy, vine ripened tomato Crunchy slices of serrano ham and deep fried onion, Slices of melted, Camembert cheese, Patty of Wagyu beef seasoned with BBQ sauce, salt, pepper and finely chopped onion, Ketchup sauce, Lower bread splashed with soy sauce
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Mandatory Credit: Photo by Tim Stewart News/REX Shutterstock (5092606c) An infographic for the 'perfect burger' Food scientist creates the 'perfect burger', Oxford, Britain - Aug 2015 The 'perfect burger' created by leading food scientist Charles Michel, chef-in-residence at Oxford University's Crossmodal Research Laboratory. He says that eating a burger is a multi-sensory experience and that its smell and feel are more important than the taste. Apparently 30 per cent of a burger's appeal lies in its smell; 25 per cent in its feel; and 15 per cent in each of how it looks and the sound made eating it. How the burger actually tastes in the mouth accounts for only the remaining 15 per cent. According to Charles the best burgers are 7cm tall, 5cm wide and boast nine layers - Warmed seeded burger bread sprayed with sesame seed oil, Chipotle sauce, Crunchy lettuce and sliced gherkin, Juicy, vine ripened tomato Crunchy slices of serrano ham and deep fried onion, Slices of melted, Camembert cheese, Patty of Wagyu beef seasoned with BBQ sauce, salt, pepper and finely chopped onion, Ketchup sauce, Lower bread splashed with soy sauce
ED
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Rex Features
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Mandatory Credit: Photo by Tim Stewart News/REX Shutterstock (5092606b) The 'perfect burger' Food scientist creates the 'perfect burger', Oxford, Britain - Aug 2015 The 'perfect burger' created by leading food scientist Charles Michel, chef-in-residence at Oxford University's Crossmodal Research Laboratory. He says that eating a burger is a multi-sensory experience and that its smell and feel are more important than the taste. Apparently 30 per cent of a burger's appeal lies in its smell; 25 per cent in its feel; and 15 per cent in each of how it looks and the sound made eating it. How the burger actually tastes in the mouth accounts for only the remaining 15 per cent. According to Charles the best burgers are 7cm tall, 5cm wide and boast nine layers - Warmed seeded burger bread sprayed with sesame seed oil, Chipotle sauce, Crunchy lettuce and sliced gherkin, Juicy, vine ripened tomato Crunchy slices of serrano ham and deep fried onion, Slices of melted, Camembert cheese, Patty of Wagyu beef seasoned with BBQ sauce, salt, pepper and finely chopped onion, Ketchup sauce, Lower bread splashed with soy sauce
ED
  • добавлено
Rex Features
R170-8814
Mandatory Credit: Photo by Tim Stewart News/REX Shutterstock (5092606a) The 'perfect burger' Food scientist creates the 'perfect burger', Oxford, Britain - Aug 2015 The 'perfect burger' created by leading food scientist Charles Michel, chef-in-residence at Oxford University's Crossmodal Research Laboratory. He says that eating a burger is a multi-sensory experience and that its smell and feel are more important than the taste. Apparently 30 per cent of a burger's appeal lies in its smell; 25 per cent in its feel; and 15 per cent in each of how it looks and the sound made eating it. How the burger actually tastes in the mouth accounts for only the remaining 15 per cent. According to Charles the best burgers are 7cm tall, 5cm wide and boast nine layers - Warmed seeded burger bread sprayed with sesame seed oil, Chipotle sauce, Crunchy lettuce and sliced gherkin, Juicy, vine ripened tomato Crunchy slices of serrano ham and deep fried onion, Slices of melted, Camembert cheese, Patty of Wagyu beef seasoned with BBQ sauce, salt, pepper and finely chopped onion, Ketchup sauce, Lower bread splashed with soy sauce
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