It's Friday, the end of another blogging week and I thought I'd end the week on a simple note. Why do people cook with poppy seeds? They're in our muffins, on our bread. Ok so I'm nit-picking again but just to demonstrate my point let me just list the criteria I personally think need to be met in order to use an ingredient
- Adds flavour
- Adds to the texture
- Adds to the presentation
First point to be disregarded is flavour. I have tasted poppy seeds by themself as a test of this and I found it to have no distinguishable flavour. There is however a definate texture, but is it really a desirable one? They're just gritty and unpleasant. They're like a more hygenic substitute for droping the dish in the dirt. Lastly, the presentation. Well I can't deny that the orange and poppy seed cake LOOKS better for having the poppy seeds in them. I guess that's the point, it looks cool. But the enhanced appearance of a desert seems like a small benefit in regards to the reduction in your own appearance when you beautiful smile is compromised by all the small black poppy seeds stuck in your teeth.
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