The Cheesy Truth About Open Spaces
We often take for granted the peculiar yet delightful presence of holes in our food. Our minds immediately conjure up images of Swiss cheese, its distinctive eye-filled interior a familiar sight on charcuterie boards and in deli sandwiches. But the world of foods with holes extends far beyond this dairy staple. From the chewy texture of bagels to the airy lightness of honeycomb candy, these porous provisions offer a fascinating glimpse into culinary traditions, scientific principles, and the art of turning empty spaces into gastronomic delights. This article explores a diverse collection of foods with holes from different corners of the globe, examining their unique characteristics, their intriguing origins, and their varied uses in the kitchen. Prepare to embark on a culinary adventure where absence is just as important as presence, and where the humble hole elevates ordinary ingredients into extraordinary experiences.
Let’s begin our journey with the food most synonymous with empty spaces: cheese. Swiss cheese, with its signature “eyes,” has long been a beloved and sometimes misunderstood dairy product. The holes, far from being a sign of imperfection, are a natural consequence of the cheesemaking process. These holes are created by carbon dioxide gas released by specific bacteria (primarily *Propionibacterium freudenreichii*) during the fermentation process. As the cheese ages, this gas forms bubbles that eventually become the characteristic holes we know and love.
Within the realm of Swiss cheese, there exists a variety of types, each distinguished by its flavor and the size and distribution of its holes. Emmental, perhaps the most well-known, boasts large, prominent eyes and a mild, nutty flavor. It’s a versatile cheese, perfect for melting in fondues, grating over gratins, or simply enjoying in a sandwich. Gruyère, another Swiss cheese, offers a more complex and earthy flavor, with smaller and more tightly packed holes. It is a key ingredient in French onion soup and adds depth to various savory dishes.
But Swiss cheese isn’t the only cheese enjoying these holes. Jarlsberg, originating from Norway, offers a slightly sweeter and nuttier flavour profile and features larger, evenly distributed holes resulting from a similar production method. Exploring local artisanal cheese shops can also uncover unique, small-batch cheeses where hole formation is either intentional or a happy accident of the cheesemaking process.
The perception of holes in cheese has evolved over time. Historically, larger holes were sometimes seen as a sign of lower quality, suggesting an overactive bacterial culture. However, in modern cheesemaking, the size and distribution of the holes are carefully controlled to achieve the desired flavor and texture. Today, the “eyes” in Swiss cheese are generally considered a mark of authenticity and contribute to the cheese’s visual appeal.
Doughy Delights with Central Vacancies
Leaving the realm of cheese, we venture into the world of dough-based foods, where the presence of holes can serve a variety of purposes. Take the bagel, for example, a dense and chewy bread roll with a distinctive hole in the center. Originating in Eastern Europe, bagels have become a beloved breakfast staple worldwide. The hole in a bagel isn’t just for aesthetics; it serves a practical purpose. During the boiling and baking process, the hole allows the bagel to cook more evenly, preventing the center from remaining doughy. It also makes the bagel easier to handle and transport, a crucial consideration for street vendors in the bustling cities where bagels first gained popularity.
Bagels come in a wide variety of flavors and styles, from the classic plain and sesame to the more adventurous everything and cinnamon raisin. They are typically enjoyed with cream cheese, smoked salmon, or a variety of other toppings.
Next, we have the ubiquitous doughnut, a sweet treat enjoyed in countless variations around the globe. While doughnut shapes and flavors vary widely, many feature a prominent hole in the center. Similar to bagels, the hole in a doughnut helps to ensure even cooking, preventing the center from being undercooked while the edges become overly crispy. There are two main types of doughnuts: yeast doughnuts, which are light and airy, and cake doughnuts, which are denser and more crumbly. Both can be glazed, frosted, filled, or adorned with a variety of toppings.
From across the Atlantic, comes the humble crumpet. A griddle cake known for its porous texture that absorbs butter and syrup. The holes on the surface of the crumpet are formed during the cooking process as the batter heats and creates steam, resulting in its signature texture and ability to act as a vehicle for delicious toppings.
Pasta’s Perforated Appeal
Pasta, a cornerstone of Italian cuisine, also embraces the beauty of holes in a variety of its forms. Macaroni, with its curved, tube-like shape, is a prime example. The hollow center of macaroni allows it to capture and hold sauce, making it a perfect choice for creamy, cheesy dishes like mac and cheese.
Penne, another popular pasta shape, features angled ends and a ridged surface, both designed to enhance its sauce-holding capabilities. The hollow center of penne, combined with its ridged exterior, allows it to cling to both smooth and chunky sauces, making it a versatile choice for a wide range of pasta dishes.
Other pasta shapes, such as ditalini (small tubes) and anelli (small rings), also feature holes, each contributing to their unique texture and ability to pair with different types of sauces and ingredients. The design of these pasta shapes is all about maximizing the surface area available for interacting with sauces, ensuring that every bite is packed with flavor.
Beyond the Usual Suspects: A World of Porosity
The culinary world is full of less common but equally fascinating foods with holes. Bubble waffles, a popular street food originating in Hong Kong, are a testament to this. These waffles feature a distinctive honeycomb-like structure, with numerous small bubbles creating a unique and airy texture. The bubbles are formed by pouring a special batter onto a heated mold, creating a waffle that is crispy on the outside and soft and chewy on the inside. Bubble waffles are often served plain or filled with a variety of sweet or savory ingredients.
Then there’s honeycomb candy, also known as sponge candy or seafoam. This brittle confection features a light and airy texture riddled with holes. The holes are created by a chemical reaction involving baking soda, which releases carbon dioxide gas as the candy cools. Honeycomb candy is often enjoyed as a standalone treat or used as a topping for desserts and ice cream. The unique texture and the sweet, caramelized flavor make it a truly delightful and intriguing candy.
Even seemingly simple foods, like certain types of crackers or breads, can feature holes or air pockets. These holes can be the result of fermentation, proofing processes, or simply the way the dough is mixed and baked. They contribute to the texture of the food, making it lighter, crispier, or more airy.
The Science Behind the Gaps
The prevalence of holes in food is not just a matter of chance or aesthetics; it’s often a deliberate design choice driven by scientific principles. In cheese and bread, gas production during fermentation is the primary driver of hole formation. Bacteria or yeast consume sugars and release carbon dioxide, which creates bubbles within the food matrix.
In pasta and bagels, the holes are intentionally created to facilitate cooking or sauce absorption. The hole in a bagel ensures that the center cooks evenly, while the hollow shapes of pasta allow them to capture and hold sauce.
In honeycomb candy, the holes are created by a chemical reaction that releases gas, resulting in a unique and porous texture. This scientific understanding allows chefs and food producers to control the presence and size of holes in food, creating products with specific textures, flavors, and functionalities.
A Culinary Celebration of Emptiness
From the humble Swiss cheese to the exotic bubble waffle, the world of foods with holes is a diverse and fascinating one. These porous provisions offer a glimpse into culinary traditions, scientific principles, and the art of turning empty spaces into gastronomic delights. Whether it’s the intentional design of a pasta shape or the natural fermentation process of cheese, the presence of holes often enhances the texture, flavor, and functionality of food. So, the next time you encounter a food with holes, take a moment to appreciate the unique characteristics that make it so special. Embrace the diversity of the foods with holes, and explore the culinary traditions that brought them to be. They are more than just foods; they are a celebration of emptiness, a testament to the power of absence in the culinary world.
