The best sounds in the world, part 2

I really love the sound of a cork coming out of a bottle. If you’re using a fancy-shmancy bottle opener, it tends to produce a muted pop! If it’s a minimalist waiter’s corkscrew, it’s a crisper pop! And, of course, if it’s a bottle of champagne, it’s a short and sharp pop!

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

Categories 2009Tags, 3 Comments

3 thoughts on “The best sounds in the world, part 2”

  1. Well given the frequency I carry the trombone around these days, I’ll go with the utility!

    But I think there’s something to the “real” way to do things. All these newfangled openers aren’t the same.

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