{"id":6213,"date":"2015-11-04T12:44:02","date_gmt":"2015-11-04T20:44:02","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=6213"},"modified":"2015-11-04T12:44:02","modified_gmt":"2015-11-04T20:44:02","slug":"crunchy-elements-make-desserts-pop","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/crunchy-elements-make-desserts-pop\/","title":{"rendered":"Crunchy Elements Make Desserts Pop"},"content":{"rendered":"<p class=\"p1\">Cooking is often thought of as the careful manipulation of taste and flavor, but texture is a crucial part of making satisfying food. Using crunch to add textural contrast to desserts makes them more vibrant and memorable to diners. Crunchy elements in a dish make each bite different and interesting, especially compares with gooey elements and sauces. 5-star restaurants and quick-service chains alike have been experimenting with using fried, frozen, and baked foods to add crunch to sweets.<\/p>\n<p class=\"p1\">Read the full article here: <a href=\"http:\/\/nrn.com\/dessert-trends\/pastry-chefs-make-desserts-go-crunch\" target=\"_blank\" rel=\"noopener\">Pastry Chefs Make Desserts That Go Crunch<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cooking is often thought of as the careful manipulation of taste and flavor, but texture is a crucial part of making satisfying food. Using crunch to add textural contrast to desserts makes them more vibrant and memorable to diners. Crunchy elements in a dish make each bite different and interesting, especially compares with gooey elements [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"_links":{"self":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/6213"}],"collection":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/comments?post=6213"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/6213\/revisions"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=6213"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=6213"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=6213"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}