When something is crispy and crunchy, it adds an extra dimension, and crispness goes a long way to making food more exciting to eat. Crispness has an impact on whether a dish tastes the way it should - in other words, whether it is what we expect. If our pork rinds, chips or crisps have gone soft, we are far from getting the taste experience we expected, even if the taste is essentially the same and only the texture has changed.
The mouth's sense of touch naturally responds to hard elements, as they may be something unwanted (such as bone chips or small stones), and this means we are good at picking up when something is brittle. This also makes it a desirable texture to add, as it is easily perceived in the mouth. At the same time, crunchy elements don't have to be present in large quantities - it could be just a sprinkling of nuts or seeds that adds some texture to a dish.
How can we add some crunch?
Crunchy and crunchy foods stimulate food chewing by increasing chewing resistance. The crunchy texture can be found in raw vegetables such as cauliflower and carrots, but also in the form of nuts, seeds, croutons and toasted bread. The crunchiness is extra desirable in the context of soft. For example, crispy vegetables with a soft and creamy dip or French fries that are crispy on the outside and soft on the inside. It also applies to freshly baked bread with a crispy crust and soft centre, cookies with a crispy surface and soft centre, etc. But a salad with pasta and tomato, for example, could also do with a bit more crunch, such as croutons, almonds, sunflower seeds or other grains to make the salad more exciting and varied to eat.
Crunchiness can also come directly from raw vegetables - for example, cut into thin strips or paper-thin slices, which can add a crunch to prepared dishes. For example, raw cauliflower, fennel or beetroot can be served as an accompaniment to cooked vegetables, potatoes and meat - they add a nice crunch and, as an added bonus, some extra vegetables to the bill.
Crispness is also a good element to consider in desserts, for example. It can be a sprinkling of almonds or nuts on a fromage, mousse or cake. Crunchy elements that are also juicier can be raw, firm fruit such as apple or pear cut finely into cubes or strips.
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