- Title Pages
- One The Science of a Grilled Cheese Sandwich
- Two Sound Appeal
- Three Mediterranean Sponge Cake
- Four Spherification
- Five Konjac Dondurma
- Six Stretchy Textures in the Kitchen
- Seven Moussaka as an Introduction to Food Chemistry
- Eight The Sticky Science of Malaysian Dodol
- Nine The Perfect Cookie Dough
- Ten To Bloom or Not to Bloom?
- Eleven Bacon
- Twelve Scandinavian “Sushi”
- Thirteen Maximizing Food Flavor by Speeding Up the Maillard Reaction
- Fourteen Lighten Up!
- Fifteen The Meringue Concept and Its Variations
- Sixteen Why Does Cold Milk Foam Better?
- Seventeen Ice Cream Unlimited
- Eighteen Egg Yolk
- Nineteen Ketchup as Tasty Soft Matter
- Twenty Taste and Mouthfeel of Soups and Sauces
- Twenty-one Playing with Sound
- Twenty-two Baked Alaska and Frozen Florida
- Twenty-three On Superb Crackling Duck Skin
- Twenty-four Sweet Physics
- Twenty-five Coffee, Please, but No Bitters
- Twenty-six Turning Waste into Wealth
- Twenty-seven Restructuring Pig Trotters
- Twenty-eight Innovate
- Twenty-nine Eating Is Believing
- Thirty Molecular Gastronomy Is a Scientific Activity
- Thirty-one The Pleasure of Eating
- Thirty-two On the Fallacy of Cooking from Scratch
- Thirty-three Science and Cooking
Playing with Sound
Playing with Sound
- (p.155) Twenty-one Playing with Sound
- The Kitchen as Laboratory
- Columbia University Press
This chapter describes how crispness is achieved, perceived, and analyzed in foods with a crispy crust and a soft, moist interior. All products with a crust commonly have a mixed structure of high-water-content, a soft and deformable interior, surrounded by or attached to a dry, firm, and brittle crust. The key issue in these kinds of products is how to maintain the crispy character after preparation; in general, the loss of crispness is due to the diffusion of water from the high-water-content part to the low-water-content, crispy part. Tempura or battered-and-breaded fried foods—like fish, seafood, poultry, cheese, and vegetables—are good examples of foods with crisp external crusts. Frying is the most common method for cooking or reheating tempura or battered-and-breaded food. But one problem associated with the consumption of battered-and-breaded deep-fried foods is the great amount of oil absorbed during the frying process. Baking is increasingly used as an alternative to avoid the excessive absorption of fat that occurs in deep frying. The remainder of the chapter discusses a case study of prefried chicken nuggets cooked by classical and new methods (deep frying, electric oven, microwave oven).
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