Why Small Portions? +19 Food Facts That’ll Leave You Speechless

Delve into intriguing food facts! Discover why upscale restaurants serve petite portions and more in this captivating exploration of culinary curiosities. Join us for a revealing journey into the world of food!
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It all started in early 20th century France they introduced the idea of some fancy French word basically eating small amounts of beautifully served food 5 10 15 up to 20 courses in one meal you could try soups appetizers pastries pastas rudos all that good stuff when

You go to a restaurant to try a new dish it stops tasting lifechanging after about the 10th mouthful when you’re only given a few bites worth you somehow appr appreciate the taste more luxury restaurants always try to be as different as they can from cheaper places they’ve got elegant Interiors

Expensive Cutlery and small portions the opposite of what you get at your regular Diner it makes the meal more unusual that’s why it’s more memorable truffles caviar all those fancy schmancy ingredients cost a lot and deep down you know that so when you see them bring a

Tiny plate with a tiny serving your brain’s happy it’s logical somehow how would you feel if you ordered a cheap plate of something fany and it was huge you’d be weirded out wondering if the quality was really low or something luxury restaurants get their ingredients from various places it’s not really a

One-Stop shop thing that adds up fast a bigger portion would be so expensive even for the wealthiest customers most fancy restaurants have at least 3 to six course meals at some you might get up to 30 you wouldn’t be able to try them all if they were regular size and if they

Keep the portion sizes down you’ll have room for dessert and a fancy coffee which means extra money for the restaurant it’s all designed to give you the limited edition Vibe you’re always more likely to appreciate something that’s rare and exclusive a mountain of pasta is something you can cook at home

Any old time some strands of multicolored pasta spread across a plate of exotic veggies that’s got food selfie written all over over it now Gourmet chefs don’t just cook they create edible works of art and it’s a lot easier to make a masterpiece with fewer things on

The plate the more you slap on there the more it’ll look like that meal you cook when you’re just trying to empty out your fridge and for the customer it’s not easy to look elegant when you’re trying to shove a huge Burger in your mouth when you’re eating your tiny

Portion at a fancy table wearing nice clothes you can’t not look elegant some restaurants are switching it up offering regular and smaller size meal options it’s perfect if you can’t eat that much or dieting or want to save some money but it’s not like the smaller portions

Are going to be fancier they’ll just be smaller most restaurants have dim lighting and cozy secluded seating areas to make you feel more comfortable and relaxed and stay longer and order more you’ll feel less guilty about ordering a ton of expensive food when you feel in invisible in the dark smells can affect

Your meal choices vanilla and cinnamon make you crave dessert the smell of bacon might make you order a bigger breakfast lavender helps you relax slow down and eat and spend more fancy restaurants use incense and nice smelling oils to try to make you order more at cheaper restaurants it’s all

Different when you sit by the window and see people in sunlight you’re more likely to feel conscious of your choices and order something healthy and sensible like vegetables wraps you know that sort of thing and you’re more likely to order a full meal cuz you think someone might

Judge you or something they put up TVs everywhere to distract you that way you’re more likely to agree to whatever the waiter’s offering you sitting at a high top bar table makes you more alert since you can’t lean back and relax you’re more likely to order eat and

Leave then they can fill the table with someone else where can you always find fast food at the mall and at any rest stop they’re hoping you just impulse bu something even when you’re not hungry just looking at food or people eating can make you crave that burger and restaurants pay

Big bucks to get help designing their menus they use something called Power positioning it helps you pick something even if you didn’t know you wanted it whatever’s on the top right of the front page that’s what they want you to order you’ll always we see the most expensive ingredients mentioned in the dish

Description even if it only has one tiny drop of it you’ll want to order it for that luxury Vibe some gourmet restaurants really do make their specials out of the freshest ingredients the one they just got in that morning most specials though they’re made from stuff that’s about to expire that way

They don’t waste as much food and watch out the specials at fancy restaurants might cost more than your new iPhone even the most luxurious places can always cook everything from scratch frozen veggies Zapped in the microwave vacuum packed soups they dump in hot water they might even use leftover

Shredded veggies from the salad bar to make tomorrow soup of the day when the greeter at the front door tells you there’s a 20-minute wait they just made it up can they see into the future how do they know exactly how long it’s going to take for that couple at the corner

Table to finish their pasta and leave that specific wait time just makes you feel more relaxed plus it makes it look like the restaurant’s really well managed the restaurant manager knows you’re more likely to order a $20 pizza if it’s right below a $45 steak you

Might also fall for the special $3 off dessert even if it’s still 15 bucks it’s called the anchoring effect your brain gets stuck on the $3 off bit and ignores the actual price when a friendly waiter invites you to take another look look at the menu it’s impossible to say no you

Naturally want to please others the waiters know which items to push and they’ll describe them to you in the most beautiful way or recommend them as their personal favorites just try it ask them to recommend you a dessert I bet you anything it’ll be the most expensive one

The music you hear at restaurants affects the taste of food you’re more likely to rate your pasta or pizza as authentic if they’re pumping out some Italian oper jams chips taste fresher when they crunch super loud and oysters feel saltier when there’s some sort of Caribbean music going on waiters always

Want to start you off with a drink before you even open the menu to catch you off guard and if one person orders a pricey drink chances are everyone else will too menus that don’t use dollar signs make you feel better and more relaxed about spending money and they

Don’t use cents either the less numbers you see the the more you’re going to be willing to pay you’re more likely to order a meal that has a long juicy name like seasoned wood fire grilled fish filet with our head Chef’s signature sauce and Uncle John’s secret recipe

Fried potatoes I’m in hey sorry guys that sounds better than grilled fish with potatoes the first one sounds expensive and like it’s a secret Family Recipe restaurants always like to make meals sound more authentic that’s why they’re always loaded with foreign words makes it seem extra fancy restaurants

Get busy at lunch at least that’s the plan to stop you from noticing that your meals taking forever they slow everything else down too they’ll keep you waiting for a table then sit you at an empty table then put out the dishes and Cutlery then bring you the menu then

Well you get the picture sorry to burst your bubble but you aren’t always the first customer to get that bread basket what’s left from the previous guest you might be eating that right now when waiters bring you free snacks they’re trying to make you thirsty all those chips and crackers are packed with

Sodium when you eat too much of it your body sends a signal to your kidneys that is time to flush out the system before you know it you’re ordering a bunch of extra drinks the national Jamaican fruit akie has a truly unique taste it’s mild and

Buttery and people who tried it say it tastes just like scrambled eggs it’s safe to eat akie only as long as it’s fully ripe so the import of raw akis was banned in the US almost 50 years ago the only edible part is the white creamy flesh itself the pink flesh looks

Mouthwatering but don’t fall for it it’s highly toxic same with the black seeds sour soop is one more fruit band from the US because of its toxins it’s also referred to as guanabana and can release toxic substances leading to some very unpleasant effects if not ripe sour

Soop fans don’t be sad chances are you might find some frozen pulp in supermarkets another thing that should be 100% ripe to be safe is elderberry raw Elderberry is rich in vitamin C which is good for you and cyanide which is not that good these berries are quite

Popular though you can find them in pies syrups teas jams you name it fully ripe and cooked berries aren’t dangerous and nope it’s not banned cyanide doesn’t seem that serious when it comes to food with tetrodotoxin which is 1200 times stronger puffer fish is a Japanese delicacy and it’s loaded with the

Substance no person can eat this fish without consequences but Japanese chefs have mastered their skills to Perfection to make it edible they simply remove the poisonous Parts this delicacy is called called Fugu and costs about $200 per portion you could buy a whole bunch of totally safe salmon instead it’s almost

Completely banned in the US there are only a few authorized places that sell it but you probably don’t feel like having such a gastronomic adventure either way kasum marzu literally means rotten cheese sorry you can’t try a bite of it in the US so in case you can’t resist

The temptation just head to the island of Sardinia Italy in fact it’s just sheep milk cheese with a pinch of let’s say magic special flies leave their eggs right inside that cheese and they stay there for 40 days at the moment it’s ready for consumption this cheesy delicacy has some live

Maggots taking care of decomposing it thanks to them the cheese has that distinctive texture and spicy flavor it’s banned in the US for sanitary reasons unlike soft and creamy Cass zaru the Himalayan cheese chirpy is famous for being the world’s hardest just like any regular product of this type it’s

Made from milk what makes it different is that it stays fresh for up to 20 years the milk is quite special too the cows which are actually a cross between cows and Yaks eat a variety of mountain herbs this milk has a unique flavor thanks to those herbs but be careful

With your teeth nibbling on that hardest Stone cheese in Singapore you’ll never have cavities because of chewing gum and nope it’s not because they take care of your teeth the thing is it’s completely illegal there this place is known for its cleanliness and the country spent a fortune cleaning all the spots and

Banning chewing gum it was prohibited back in 1992 and vendors had to stop the sales immediately to avoid super high findes walking down the supermarket aisles while traveling to different destinations you may spot that there’s no raw milk in stock it’s prohibited in many US states and other countries

Including Canada Norway Finland Sweden Denmark and Scotland for sanitary reasons while raw milk is a no-go for Scotland haggus is completely fine there still it’s banned in the US if you live in the states and you’re under 45 chances are you’ve never tried haggus since it was prohibited almost half a century ago

This Scottish pudding is made of a full range of sheep’s inner parts mixed with some oatmeal and spiced up with a bunch of minced onions oh and don’t forget sew it and some broth the texture is crumbly and coarse and no surprise the dish is quite spicy it’s usually served with

Mashed potatoes or mashed turnup casava is a poisonous tropical root with two types the sweet variation does contain some cyanide but it’s enough to cook it to reduce the toxic content to a non-toxic level to get rid of all the toxins in bitter casaba it’s necessary

To grate the root then soak it and finally cook properly to make it edible this root is very starchy and its flavor is really subtle cassaba can be used just like potatoes mashed boiled or fried what you think how about some haggus with mashed casaba instead of

Potatoes on the side by the way harmless potatoes aren’t that safe either it all depends on whether it’s ripe or not so-called green potatoes are full of toxins and potato Sprouts are also quite unsafe same with green almonds and cashews which are full of cyanide if not

Ripe enough luckily the nuts we get at the supermarket are well processed which means they’re completely safe yellow plums or Mirabel plums are banned in all the 50 States of America these fruits are completely fine and nothing that happens if you eat them but you can only

Enjoy these plums in luren France the importation law is a bit bizarre and this fruit is of protected origin if seab bass is the kind of dish you just can’t live without then the UK isn’t your destination this fish has been recently banned there because of declines in the Seabass population the

Same goes with Beluga caviar in the US one of the world’s most expensive Foods can’t be found in America because of new regulations protecting the fish hey feel like a burger with freshly cooked meat the softest bun and loads of ketchup go and grab it unless you’re a French

School student there’s a law in France regulating the use of ketchup and cafeterias for students and they’re only allowed to have it with you guessed it french fries Greenland shark bodies get rid of all the waste they produce filtering it through their flesh and skin so no wonder their flesh is toxic

Sounds like a fair reason not to eat them but not in Iceland hakarl which is processed shark meat is first hung to dry for 3 to 5 months in the end you get something like ammonia smelling fermented fish with the Jelly texture that reminds you of wet bread some

Things get better with age unless it’s food but there’s one Cafe in Bangkok where they’ve been cooking the same beef and noodle soup for 45 years this potion likee soup has been simmering for over four decades the broth has never been thrown away and it’s always kept overnight for the next day’s servings

One of the secrets of the unique flavor is the massive grease Rim around the pan that formed because they never washed it okay now I’ve got the perfect excuse to do the same thing what the food just tastes better this way from the iconic golden fries to a broken ice cream

Machine here are 10 fast food secrets that the fast food industry doesn’t really want you to know ah chicken nuggets those golden crispy bites you can get from fast food chains they’re even on the menu of school lunches what if I tell you that they aren’t actually made entirely out of chicken researchers

Took chicken nugget samples from unnamed fast food chains and analyze them they said that one sample for instance contained only 40% and another 50% of meat the rest well you’re eating mouthfuls of things like fat connective tissue and Bone spicules many fast food companies grind the meat with that stuff they make mechanically

Formed orbs of chicken parts why perhaps it’s because this method is cheaper and more profitable millions of restaurants worldwide have chicken nuggets on their menu so scientifically it’s not fair to say all nuggets are made this way but a lot of studies imply so the more the

Meat is processed the more you lose the good stuff like vitamin b6 and b12 the bitter truth is that companies add stuff such as sodium to the mixed paste sodium is added to get a better flavor it’s one of the ingredients that makes nuggets so yummy our bodies need sodium but not too

Much of it unfortunately most junk food contains more than our bodies can handle so it might be a safe option to avoid eating these sorts of foods frequently chains dip their nuggets into tempera batter and fry them in hydrogenated oil that’s also not a green light regarding

Health but this is how they catch the golden tint they put additional stuff in nuggets what about Grilled Chicken in recent years we’ve seen Brands highlighting grilled chicken as a healthier option research has been done about grilled chicken too and the same approach is applied here take chicken

Samples from Iconic fast food companies and send those to labs for analysis the results show that companies are misleading people by advertising these products by labeling them as healthy natural and 100% chicken breast in reality a couple of things are added to the meat to make it tender and juicy

Plus these additives make it easier to cook the meat freeze and transport it and reheat it later without losing too much moisture the drawback of all these additives is that they affect the nutritional value of the chicken breast these ingredients aren’t the healthiest for us we should especially

Watch out for three things the first one is again sodium fast food samples had 7 to 10 times more sodium than home-cooked chicken breast imagine you have a cheeseburger but you say no to yourself and try to pick a less harmful menu item yet some chicken sandwiches have the

Same amount or even more sodium than a cheeseburger with medium fries the second thing you need to watch out for is phosphate additives these additives allow the protein to conjoin more water this means the white meat in the sandwich will appear juicier to you any word you see in the ingredient section

That contains Foss is a phosphate additive so it’s best to avoid them the last thing you should avoid is sugars and starches not just in grilled chicken but pretty much in all fast food products oh that’s hard to digest I admit cornstarch sugar malt they come with grilled chicken breast buns and

Even some fries have sugar too everywhere I look it’s sugar you see homecooked chicken has 0 g of carbs but the study samples had added sugar and up to 10% of the calories in the chicken breast comes from there so what’s the moral of this story if you’re a healthc

Conscious Diner you should maybe go for other options there are secret recipes from companies like KFC and Coca-Cola no company wants to share the ingredients that make their food irresistible but with a little research you can decipher many things you want to know the secret of McDonald’s fries it’s written on

Their website they add beef flavoring to the frying oil this may sound weird but apparently that’s a known practice amongst chefs and restaurants duck fat has also been used as a flavor for example in high-end restaurants I’m a fries lover so I added another fact about fries sadly they’re

Even saltier than you think experts suggest that a grown-up should consume at most 2,300 mg of sodium daily guess the McD’s large friy sodium number at least 400 mg classic fries from Burger King have 732 mg and Five Guys take the level even higher with 962 mg of sodium

Next time maybe you can ask workers to go easy on the salt as a solution picture this you’re in a hurry but your tummy says feed me or I’ll affect your mood and make life miserable for you for a quick snack you enter a fast food chain restaurant you order

Your favorite burger it looks and smells as if it’s just been taken from the grill and served nope they have different types of grills designed for this that can cook meat super quickly sorry to Bear the bad news but those perfect grill marks on your burger aren’t real tools the factory adds them

If you want to know how clean an eery is look under the ice shoot of the soda machine in places where you can get your own drink there you go inspector you solved the case various studies say that if such machines aren’t cleaned correctly dirty contaminated ice can

Lead to some health problems there could be mold or bacteria there e the process of cleaning ice machines isn’t easy the same thing applies to ice cream machines too rumor has it that those ice cream machines aren’t out of order employers just cannot find time to clean them

Properly now what’s the best time to get a good and fresh meal here are two opinions and they both have solid reasonings the first team recommends avoiding ordering grilled food in Chains from 7 to after midnight many former employees say that sometimes they had Taquito or hot dogs prepared at around 4

Or 5: a.m. but kept waiting to serve them till around midnight That’s not healthy the other team says you should order between 11:00 a.m. and 1: p.m. or between 6:00 p.m. and 8:00 p.m. to get the freshest meal since it’s going to be around lunch and dinner time there’ll be

Circulation and you can get decent food fast food companies have marketing design and psychological tricks to lure you in and make you order yet they don’t want you to stay inside for too long if you were dining in mood lighting you know under dim lamps and Candlelight you

Would take your time to eat as the name suggests you should be fast to like your food in chain restaurants they have fluoresence and they’re in full light similarly the floors and tables have reflective surfaces that make food look nice and bright Plus music is usually

Fast and Loud it’s done to prevent you from spending hours there yet they want you to take advantage of the first 20 minutes after your purchase the faster you eat the longer it will take you to feel full scientists say it takes about 20 minutes for our stomachs to inform

Our brain okay now I’m full it’s a good idea to eat in a clean area but most of these companies are using cleaning products that have super strong chemicals assume that the staff clean the place at the end of their shift they wipe down the soda machine

And Grill surface and then you showed up early the next day you may get some of that chemical residue on your food compared to other customers visiting the place later in the day the vegan Patty may not be 100% vegan I’m talking about the grill not

The meat itself in most of the chains vegan burgers are cooked on the same Grill as meat burgers do you have fast food chain secrets you want to share tell them to fellow brightsiders in the comments