WordNet
- a pleasing firmness and freshness; "crispness of new dollar bills"; "crispness of fresh lettuce"
- an expressive style that is direct and to the point; "the crispness of his reply"
Wikipedia preview
出典(authority):フリー百科事典『ウィキペディア(Wikipedia)』「2016/01/13 15:59:24」(JST)
[Wiki en表示]
Skin chips of pernil should be crispy
Crispiness or crispness is the gustatory sensation of brittleness in the mouth, such that the food item shatters immediately upon mastication. Crispiness differs from crunchiness in that a crunchy food continues to provide its material sensation after a few chews. On the other hand, a crispy food quickly loses the 'taut' equilibrium of its material, such as a tightly wrapped sausage.
A delicately wrapped item is usually crisp, unlike such food items as loosely or unwrapped unfresh fruit or a wax-coated cheese.
It is possible for a food to be crispy, crunchy, or both.
Contents
- 1 Cooking techniques for crispiness
- 2 Other meanings of crispness but not crispiness
- 3 Crispyness
- 4 References
Cooking techniques for crispiness
There are a number of techniques to achieve crispiness when cooking. Frying food can make it crispy, such seen in French fries. A breading coating using flour, egg wash, and bread crumbs will provide a layer of crispiness.[1] Baking and roasting impart crispiness, as well, as noted in the skin of Peking duck or pernil.
Crispiness is lost when food items are heated in the microwave oven as microwaves heat water within the food that then makes the food margins soggy.
Other meanings of crispness but not crispiness
Crispness and crisp are also used for other meanings besides crispiness and crispy. Thus a quick and sharp answer may be termed a "crisp answer". The term crispness is also used to indicate freshness. Thereby a "crisp salad" is a fresh salad, - no limpness in it. A wine may be described as "crisp" indicating in this context that it is refreshing and has some acidity. Cold and dry air may be termed "crisp" (but not crispy).
Crispyness
The slang term crispyness denotes an attitude of being up for new things or adventures.[citation needed]
References
- ^ Editors, America's Test Kitchen. The Science of Good Cooking. America's Test Kitchen, 2012. p. 152f. ISBN 978-1-933615-98-1.
UpToDate Contents
全文を閲覧するには購読必要です。 To read the full text you will need to subscribe.
English Journal
- Sensory, Physico-Chemical and Water Sorption Properties of Corn Extrudates Enriched with Spirulina.
- Tańska M1, Konopka I2, Ruszkowska M3.
- Plant foods for human nutrition (Dordrecht, Netherlands).Plant Foods Hum Nutr.2017 Sep 2. doi: 10.1007/s11130-017-0628-z. [Epub ahead of print]
- PMID 28866858
- A comparison of food crispness based on the cloud model.
- Wang M1, Sun Y1, Hou J1, Wang X1, Bai X1, Wu C1, Yu L1, Yang J1.
- Journal of texture studies.J Texture Stud.2017 Aug 23. doi: 10.1111/jtxs.12295. [Epub ahead of print]
- PMID 28834548
- Functionality of chitosan in batter formulations for coating of fish sticks: Effect on physicochemical quality.
- Martin Xavier KA1, Hauzoukim2, Kannuchamy N2, Balange AK2, Chouksey MK2, Gudipati V3.
- Carbohydrate polymers.Carbohydr Polym.2017 Aug 1;169:433-440. doi: 10.1016/j.carbpol.2017.04.041. Epub 2017 Apr 22.
- PMID 28504166
- Application of pretreatment methods on agricultural products prior to frying: a review.
- Oladejo AO1,2, Ma H1, Qu W1, Zhou C1, Wu B1, Uzoejinwa BB3, Onwude DI2, Yang X1.
- Journal of the science of food and agriculture.J Sci Food Agric.2017 Jun 28. doi: 10.1002/jsfa.8502. [Epub ahead of print]
- PMID 28657649
Japanese Journal
- Crispness Index (CI)と最大荷重によるカキ果肉部の物性評価
- 福岡県農林業総合試験場研究報告 = Bulletin of the Fukuoka Agriculture and Forestry Research Center (4), 109-113, 2018-03
- NAID 40021526475
- 布地の質感判断における視点位置推移に関する研究 (メディア工学)
- キウイフルーツ'レインボーレッド'における弾性指標による熟度の評価
- 高島ちぢみの触感の評価 (ハートウエアの展開可能性)
Related Pictures