What causes frying something to be crispy as opposed to boiling it?
In: 2042
Not everything gets crispy when fried. Mostly only starches do, and what we perceive as crispiness is just dried cooked starch. You can toss an unbreaded piece of vegetable into a deep fryer and it won’t get that crispy unless you overcook it. You can also toast breadcrumbs in a pan or in the oven and it’ll get similarly crispy when it dries out.
Obviously you can’t get dried cooked starch if you’re submerging the starch into water.
Latest Answers