The batter should be thick, with little
tiny bubbles on the surface.
Not exact matches
Firstly you will see lots of
tiny bubbles form
on the
surface which transform into larger ones and then begin to burst.
Cook until
tiny bubbles appear
on the
surface, about 2 - 3 minutes.
In this time you might start to notice a
tiny bit of
bubbling on the
surface or in the sides of the starter.
The function of the
tiny fat globules, which sit
on the
surface of the
bubbles and link them, is just to stabilize the foam.
But behind such atmospheric phenomena are billions of
tiny interactions between the air and microscopic drops of saltwater cast upward as
bubbles on the ocean's
surface burst.
If you've ever raised a glass of champagne in celebration, you may have noticed
tiny bubbles bursting
on its
surface.
Nanobubbles:
tiny air
bubbles on colloid
surfaces.
Cook until
tiny bubbles form
on the
surface of the batter, about 2 minutes.
Berg's direction is almost poetic as he orchestrates the percolating problem at the ocean floor,
tiny bubbles rising from the crust, a crack mirroring the rising tension beneath the facade of congeniality up
on the
surface.