Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

What's the term for this texture, surface effect...?

lame username

By lame username
in Food Traditions & Culture

 Share

Recommended Posts

naguere

naguere

Posted
Posted

Ok, 'Delamination'

Failure, fracture.

The bottom shot says 'brush me !'

  • Haha 1

Martial.2,500 Years ago:

If pale beans bubble for you in a red earthenware pot, you can often decline the dinners of sumptuous hosts.

lame username

lame username

Posted
  • Topic Starter
Posted

The bottom shot says 'brush me !'

His (Ragdoll - growing out from a shave) fur always looks like that, even when brushed. :blink:

I like "delamination", thanks!

Inventing the Universe

Here in the South, we don't hide crazy. We parade it on the front porch and give it a cocktail.

The devil is in the details but God is in the fat.

judiu

judiu

Posted
Posted (edited)

Ripples? No, Riffles . That's what I meant ! Like a ruffle, only smaller!

ETA riffles.

Edited by judiu (log)

"Commit random acts of senseless kindness"

Joe Blowe

Joe Blowe

Posted
Posted

I'm gonna throw out 'feathered'...

So we finish the eighteenth and he's gonna stiff me. And I say, "Hey, Lama, hey, how about a little something, you know, for the effort, you know." And he says, "Oh, uh, there won't be any money. But when you die, on your deathbed, you will receive total consciousness."

So I got that goin' for me, which is nice.

andiesenji

andiesenji

Posted
Posted

I've heard it referred to as a "random scaling effect" that is, forming scales, thick and thin, on the outer surface as the material is manipulated.

"Ragged" is the term used in pastries.

  • Like 1

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

gfweb

gfweb

Posted
Posted

None of these seem quite right. There are no layers in ice cream to delaminate, so that can't be it.

An efflorescence is an out-blooming, like a tuft of mold on a cheese, which isn't quite right.

The fractures or whatever they are called come from the serving spoon/knife being cold enough to partialy adhere to the cold ice cream and tear it as it moves through. A hot spoon wouldn't do this, nor would warmish ice cream.

I suggest that we name it after you...its the Lame Username Effect.

lame username

lame username

Posted
  • Topic Starter
Posted

None of these seem quite right. There are no layers in ice cream to delaminate, so that can't be it.

An efflorescence is an out-blooming, like a tuft of mold on a cheese, which isn't quite right.

The fractures or whatever they are called come from the serving spoon/knife being cold enough to partialy adhere to the cold ice cream and tear it as it moves through. A hot spoon wouldn't do this, nor would warmish ice cream.

I suggest that we name it after you...its the Lame Username Effect.

I can't say no. I've always been fascinated with eponymous terms. Bovie, Alyce clamp, Dyson sphere... How fun to have my own that applies to ice cream and cheesecake.

Inventing the Universe

Here in the South, we don't hide crazy. We parade it on the front porch and give it a cocktail.

The devil is in the details but God is in the fat.

lame username

lame username

Posted
  • Topic Starter
Posted

I've heard it referred to as a "random scaling effect" that is, forming scales, thick and thin, on the outer surface as the material is manipulated.

"Ragged" is the term used in pastries.

It occurred to me that I should move this to a pastry thread. If pastry chefs call it "ragged", I am content.

Inventing the Universe

Here in the South, we don't hide crazy. We parade it on the front porch and give it a cocktail.

The devil is in the details but God is in the fat.

  • 2 weeks later...
  • 10 years later...
lame username

lame username

Posted
  • Topic Starter
Posted

I eventually heard from a food stylist that it’s called “barking”, like tree bark (especially in reference to ice cream). 

  • Like 2

Inventing the Universe

Here in the South, we don't hide crazy. We parade it on the front porch and give it a cocktail.

The devil is in the details but God is in the fat.

Alex

Alex

Posted
Posted

After nearly ten years! You should be nominated for sainthood, because you certainly have the patience of one.

 

So if I'm really, really fond of texture like that for my ice cream, am I barking mad?

  • Haha 1

"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

"Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged."  -Max Tegmark, physicist

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

A king can stand people's fighting, but he can't last long if people start thinking. -Will Rogers, humorist

 Share
Go to topic listing
×
×
  • Create New...