"Mouth Feel" is one of those things that's hard to describe, but the moment you experience it you know exactly what it is. Like art, mouth feel is up for interpretation. Everyone's palates are different, but there are those foods which almost everyone can get behind. Thankfully, we have self-proclaimed 'foodies' to steer us in the right direction.
Reddit user, u/Wakizeki, wanted to know about the best foods with the best feels when they asked:
All The Best Explosions
This local chinese restaurant has these AMAZING dumplings. Even disregarding the fact that the outer layer is so smooth, the inside is filled with soup, so when you bite into it, there's just an explosion of flavor and a literal explosion of liquid that happens in your mouth. Really the best mouth feel of all time.
The Juxtaposition Of Soft And Crunch
Toasted sourdough with butter. Warm crunchy softness.
A perfect grilled cheese sandwich: the crunch from the crust of the grilled bread, the softness of the middle part of the bread, the unctuous, gooey middle, then you repeat the soft bread and finish it off with the crust of the grilled bread.
If you layer the outside with cheese and put that on the grill as well, then you get some extra texture as well. For me, that bite is amazing.
Frozen, Hot Brownie
Warm brownie. Cold ice cream.
I didn't know what my answer was when I entered this thread. Now I do.
Only The Best Pizza
Crispy pizza, not squishy pizza, if you go to a top notch Italian pizza joint you'll know what I mean
A nice, thin crust that is crisp on the bottom and on the crust, but still has bend and chew to it. A good tell is when both the top and the bottom of the pizza get a nice mid-brown coloration and the sauce begins to dehydrate around the edge of the crust.
Oh, also brick oven all the way.
Mousse And Squirrel
Like... Legit mousse, the stuff made by folding heavy whipped cream into egg whites.
It's soft and fluffy while still managing to somehow be dense and heavy. It's like if someone took brownie batter and superimposed it with cool whip while maintaining the texture of both.
It's weird. And awesome.
Fresh-Made, Or Not At All
A freshly made good croissant. Delicate, flakey and crunchy when you first bite into it which instantly gives way to soft, slightly chewy, melt in your mouth buttery goodness.
On the flip side biting into a badly made, dried out one is just the biggest disappointment ever.
You get flakiness then crispiness then a soft squishy feel. It can depend on how you make it.
How Is This Scientifically Possible?
Have you ever had a rootbeer float and the rootbeer made the ice cream crunchy?
The trick is to use your long spoon to baste the ice cream with the root beer.
Sometimes, Price Equals QualityGiphy
Good quality macarons.
There are a lot of bad macarons out there & a lot of people have only had the bad ones.
I should add, I love the Laduree ones, they're pricey but worth the experience to eat in every once in a while & take a fancy box home. If I lived in London, I'd probably buy one or two on my way home all the time!
I still haven't tried making them myself even though I'm an experienced baker, due to all the horror stories. But I think I should bite the bullet & try it now.