Chapter 1
Tracing the breadcrumbs
Chapter 2
The chemical romance of fat and acid
Chapter 3
Anatomy of the perfect crunch
Chapter 4
The great sandwich debates
YOUR GOAL
Master of The engineering of a perfect BLT
Ch 3 · Anatomy of the perfect crunch
renato Anatomy of the Perfect Crunch
Hear that bacon shatter when you take a bite, That beautiful sound makes it taste just right!
renato Curing bacon with salt and sodium nitrite and smoking it over hickory or applewood infuses the meat with
Fun Fact
Tomato osmosis: Salting your tomato slices fifteen minutes before building your BLT draws out excess water, making the tomato taste richer and keeping your sandwich dry.
Glossary
turgor (noun)
The rigid state of a plant cell caused by the pressure of water against its wall. Soaking lettuce leaves in ice water restores this pressure, reviving the essential crispness of the sandwich greens.
The rigid state of a plant cell caused by the pressure of water against its wall. Soaking lettuce leaves in ice water restores this pressure, reviving the essential crispness of the sandwich greens.
Quiz
Which lettuce type is often criticized for having high water content but very little actual flavor?
Quiz
Which chemical compound in wood smoke gives bacon its signature smoky, campfire-like aroma?
Quiz
What is the scientific term for the water pressure inside lettuce cells that gives it a crisp crunch?
Quiz
Which tomato variety is famous for its rich, sweet-tart balance but has a less uniform shape than a beefsteak?
Quiz
What type of wood is traditionally burned to cure bacon with a sweet, mild smoky flavor?