Top 10 foods beautiful but tasteless, those it is better to just watch
The rise of culinary programs and the idea of an all-round bistronomy contributed to spreading the idea that cooking was as much a visual matter as a gustative question. From then on, edible flowers and violet vegetables began to appear on our plates in a way appetizing as disappointing. That said, it was not necessary to wait for this trend to experience the beautiful food without taste.
1. The souffle
Golden and cracked on top, the annunciator of delicate textures and complex tastes, the soufflé is actually a flour cake consisting of 85% air and totally devoid of taste. In addition, just dip its fork so that the dish reveals its true nature by deflating. Like a souffle.
2. The pitaya (or fruit of the dragon)
Bright colors, alveolate flesh and flamboyant exterior, the pitaya typically has a head of stuff that one would like to swallow all at once. Pity ; To use, it has above all a taste of nothing, vaguely sweet.
3. The Surimi
If one puts aside the idea of its constitution, the stick of surimi, orange outline and crenellated forms, is of great beauty. Problem: when one bites into it, one quickly recalls that in the absence of mayonnaise, its taste recalls Swiss neutrality.
4. Ice cubes
It is magnificent, an ice-cube; That consolidated water by which the colors and the forms deviate, the delicate oozing of the drops at the outskirts; It is magnificent an ice cube. But it's still frozen water.
5. Decorative cabbage
Or sprouts, in English. The chefs use it in all sauces to decorate dishes and salads. Its intermingling stems are of the most beautiful effect, but its flavor on the palate is close to nothing at all.
6. The farfalle
Without offending the Italian science of well-cooked dough, it must be noted that the flavor of the pasta depends essentially on their sauce. Despite their bow-tie shape, despite the visual prowess they offer, farfalles do not deviate from the rule: without butter, oil, salt, pepper, sauce, they have absolutely no taste.
Source: Wikimedia
