To use an example to set apart crispiness from crunchiness, let’s look at ice/snow. Long thing sheets of ice, are crispy, as they brake easily upon the tooth, and shatter into smaller pieces. Crunchiness, is like snow, or the ice specifically made to chew. It is a food item that is broken into small bits specifically by the Molars, and you can chew it just a little bit.
If I may make a recommendation. I'd think you'd enjoy Adam Ragusea's channel. He has some videos focusing on the science of food, sometimes has guest experts, does little food experiments, and just regular recipe videos. Great for random information on food and weekday cooking.
The difference is that crispy food is only crispy while it’s hot/warm. Crunchy food is crunchy at cool or room temperatures. No one can tell me otherwise.
but crisps (or chips if you're american) are not crunchy tho, they're crispy, hence the name "crispy" (because it's crisp-like). crisps are still crispy at room temperature. crispy food is thin like crisps, crunchy food is thick like crackers. that's the difference
I’d personally define it based on thickness of the dehydrated layer. If the layer is thin (such as a potato chip or the breading on fried foods) then it’s crispy. If the layer is thick (like a well-fried fry/tot, a lot of nuts, hard pretzels, etc.) then it’s crunchy. This interplays nicely with the temperature theory because a thin layer is more likely to be created temporarily via cooking, leading to a lack of crispness when it cools as the rest of the food equalizes moisture back into the layer. Crunchy foods on the other hand are more likely to remain crunchy at room temp because they’ve been more thoroughly dehydrated. Just my best guess.
So about the oil, I don't recommend using cast iron to fry with at home. It's much better and easier to use a wok if you can. It's cleaner (the sides catch splatter), uses less oil (the corners of the pot is where you can't use the hot oil) and it's easier to control the food with a spider since you can scoop easier. Just make sure your oil is hot enough and account for the fact that the temperature will drop when you place food in the oil.
I think she just meant to use cast iron cookware, not a cast iron skillet. Woks are still commonly made from cast iron, and the Dutch oven she was cooking in is also made from cast iron, so you can still get the great heat retention of iron in a high sided, large volume vessel
This only works if you have a way to cook with a wok, which means a gas oven. Most people have an electric stove which does not really work with a wok, and a few have managed to move on to an induction stove which...I have no idea if it will work but I highly doubt it. At least not with any rounded bottom ones. Really, if you have a gas stove you should probably upgrade, but I would agree, woks are wonderful if you sadly can't.
I'd say crunchiness is the quality of how hard a dried food is to chew. More crunchiness definitely leads to more crispiness, but too much could lead to an undesireable hardness when eating
I personally think of crunchiness as the concentration of individual breakage sounds that occur when applying pressure to (e.g. biting) something and crispiness as the degree of inflexibility. It sounds more complicated than it does in my head, but that is what comes to my mind when describing food. So for example, fries should be crispy but not crunchy, bell pepper strips should be crunchy but not crispy, and tortilla chips should be both.
At 4:18 I saw the doodle with pink hair and said to myself, hey that's the guy for Gastrofisica I'm really sure! And look for the credits to see it was him!! Happy to see he's working in minute food!
So I guess this is why convection ovens are better than standard ovens when it comes to activating that "crisp"? Because the movement of the hot air increases the dehydration of the surface of the food?
A long time ago, I worked at a gas station with a Chester's chicken. I think it was one of those that hadn't completely given up yet, so it was still edible. They always taught the employees to double-fry, though never told them _why_ that makes it better.
My definition is crispy is just the exterior. Like chicken skins. Its dried and loud on the skin but soft and succulent on the inside. Crunchy is all the way through. Thats how I personally differentiate the two
I have heard/read that re-heating the same oil again and again causes it to build up molecules which causes cancer. I personally don't reheat same oil more than 3 time. Is re-using the same oil 5-6 times really ok?
The breakdown of oil *does* create potentially toxic molecules, but you'd probably have to consume a LOT of these molecules to cause a problem. If you're only eating fried food occasionally, it's not something I'd worry about!
My parents would keep used oil in the deep fryer until it was too dark and then replace it, and that a while because we didn't fry every week. The fritters we made in the used oil were definitely better than from a fresh batch.
Crispy is the outer, crunchy is the inner. Here's a ""sushi"" place technique for hour-long crispy: mix eggs, milk and cornstarch, batter your food in that, coat in panko, fry: it insulates inner moisture.
The 2nd time for French fries is called the, "shock fry," and that's when the oil temperature is raised to 375F. Places where they specialize in fries can cook the fries the first time all at once in the morning, and put them up to drain where they'll stay warm, and shock fry small orders throughout the day. I don't believe fries foods are only crispy when they're warm, but just like your baguette shouldn't be put in a plastic bag, once the internal moisture level equalizes with the outer layer you won't find it crispy.
I think it’s about density. Crispy things can be airy somewhat, like tempura or fried chicken. Crunchy things are harder, and denser, like baked pita chips.
I thought that reusing oil wasn't great because it builds up trans fats (depending on the specific oil and cooking temp)? Idk exactly how much is made with frying, but it's definitely a thing
I wonder... the part about the dehydration and empty spaces... would that mean that freezing and defreezing food (and wipe it for all escaping moisture) would help to achieve crispness/crunchines?
Great tips to finetune my frying crispy making skills. Especially the double frying & adding a cup of leftover oil for the next batch. Thanks! :) However I find the real challenges for crispy making magic is for food in the oven like oven fries, or appetizers. I haven't always been successful in making crispy food in the oven. Even when following the instructions on the packaging. Is there a trick to oven crispiness? And is it better to defrost food before making it cripsy or put frozen food directly in the hot oven?
The same two basics apply - the better you can dehydrate the surface of the food and create air spaces, the crispier food you'll get! Convection (if your oven allows) is very helpful, since the air moves moisture away from the food more efficiently. Cooking hotter and/or longer also helps (although beware of *overcooking* the food, since crispiness doesn't matter if something is burned!).
3:20 What about dumping in some "empty" batter and frying it? You just pour in the batter that's left over and fry that, then throw it out. Won't that result in surfactants which will make the food crispier?
FRICKLES omggggg I really want some now 😭 Crispy is crunchy on the outside, soft on the inside. Crunchy is...well...crunchy all throughout the food (chips are a prime example)
Crunchy goes throughout the food. Nuts for example. Crispy is on the surface. Also a magnitude, good (thin ) chips are crispy while bad ones are crunchy.
Crunchiness is based on how tough or hard the food is. Crispiness refers to a food that fractures loudly despite not being hard to break. French fries are crispy, but they’re not difficult to break.
The most crispy/crunchy "fries" are roast potato fries from the oven. Adam Ragusea has a good video on oven fries. It takes longer, but most of that time is unattended where you can do other stuff (for the rest of your meal), and you don't have to deal with the dangers, stink, and oil waste of deep frying.
I don't know why, but I've always disliked crispy food. When I was a kid, I'd ask for "extra squishy" fries because I hated the harder, crispier ones. I don't like breaded fish, crunchy tacos, and I very much dislike a hard crust on pizza. Fried chicken, potato chips, and onion rings are just about the only crunch I can handle.
Crispy foods are an aural experience -- kind of a white noise from the carb matrix fracturing. Crunchy foods are felt via vibrations transmitted via the teeth and jaw into the middle ear.
Using oil *does* create potentially toxic molecules, but as long as you're only eating fried food every once in a while, there's no way you'll consume enough to cause problems!
Actually I LOVE soft french fries! Whenever I buy fast food fries or get them to go from somewhere, I seal up the bag nice and tight to lock in all the steam and soften and hydrate them. SO GOOD!
The more you reuse oil, the more dangerous it becomes to your health. I came across this info earlier today listening to a video on oil smoke points and current scientific data on the safety of oil relative to their smoke points. I think it was an Adam Ragusa video.
My 2 cents to the debate... Crispy implies airiness while crunchy implies structure and density... You can have a crispy crunch (like a kettle chip) but you cant have a crunchy crisp... (great video. i'm a fan :))
Definitely! As long as you're heating food enough to dehydrate it, you are creating crispiness! The oven is a good - although not as efficient - way to create crispiness as well (think oven fries or the crispy skin on a roast chicken).
I enjoy crispyness when it's a side effect of preparing delicious food, but I really have to say my sense of hearing is somewhere far behind my sense of taste, smell and touch and even seeing when it comes to flavor. My biggest pet peeve is those large scale breadings, it's more popular in fast food now and I'm not sure if it's because it's cheaper or because of the crispyness obsession but I loathe it. Awful texture, it distrupts the spread of flavor on the tongue, sometimes it's so hard you're not sure if you just bit on bone (looking at you KFC). It's horrible.
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
Crispy is a thin layer, crunchy is when the entirety of it has that texture.
Doesn't that mean that by that definition "crisps", as British people call "chips", are actually crunchy and not crisp?
@@JannPoo Yeah... *hmmmmmmm*
@@JannPoo chips are a thin layer, there’s just nothing underneath.
like crisp snacks, usually thin wafer like versions of a particular food, like cheez it snaps
@@JannPoo It's not a dichotomy, they fulfill the conditions of both descriptors
To use an example to set apart crispiness from crunchiness, let’s look at ice/snow. Long thing sheets of ice, are crispy, as they brake easily upon the tooth, and shatter into smaller pieces. Crunchiness, is like snow, or the ice specifically made to chew. It is a food item that is broken into small bits specifically by the Molars, and you can chew it just a little bit.
This channel is very underrated! I'm not even into cooking nor interested in it but man! This was very entertaining to watch.
If I may make a recommendation. I'd think you'd enjoy Adam Ragusea's channel. He has some videos focusing on the science of food, sometimes has guest experts, does little food experiments, and just regular recipe videos. Great for random information on food and weekday cooking.
But chips are called crisps in Britain they have to be crispy :(
your pfp is perfect for this lol
The difference is that crispy food is only crispy while it’s hot/warm. Crunchy food is crunchy at cool or room temperatures. No one can tell me otherwise.
I'd be hard pressed to call potato chips crunchy...
but crisps (or chips if you're american) are not crunchy tho, they're crispy, hence the name "crispy" (because it's crisp-like). crisps are still crispy at room temperature.
crispy food is thin like crisps, crunchy food is thick like crackers. that's the difference
I’d personally define it based on thickness of the dehydrated layer. If the layer is thin (such as a potato chip or the breading on fried foods) then it’s crispy. If the layer is thick (like a well-fried fry/tot, a lot of nuts, hard pretzels, etc.) then it’s crunchy.
This interplays nicely with the temperature theory because a thin layer is more likely to be created temporarily via cooking, leading to a lack of crispness when it cools as the rest of the food equalizes moisture back into the layer. Crunchy foods on the other hand are more likely to remain crunchy at room temp because they’ve been more thoroughly dehydrated.
Just my best guess.
THIS
nah, crunchy is about hardness, which crispy is about brittleness
I think that “crispy” is more like “first to third bite” crunch while “crunchy” is sort of like 3-10 bites of crunch
Can you talk about why water taste weird when it's been sitting.
So about the oil, I don't recommend using cast iron to fry with at home. It's much better and easier to use a wok if you can. It's cleaner (the sides catch splatter), uses less oil (the corners of the pot is where you can't use the hot oil) and it's easier to control the food with a spider since you can scoop easier.
Just make sure your oil is hot enough and account for the fact that the temperature will drop when you place food in the oil.
I think she just meant to use cast iron cookware, not a cast iron skillet. Woks are still commonly made from cast iron, and the Dutch oven she was cooking in is also made from cast iron, so you can still get the great heat retention of iron in a high sided, large volume vessel
Cast iron dutch oven, not a short cast iron frying pan
This only works if you have a way to cook with a wok, which means a gas oven. Most people have an electric stove which does not really work with a wok, and a few have managed to move on to an induction stove which...I have no idea if it will work but I highly doubt it. At least not with any rounded bottom ones.
Really, if you have a gas stove you should probably upgrade, but I would agree, woks are wonderful if you sadly can't.
@@Tinil0 Not totally the same, but there are flat-bottom woks that work perfectly well
@@Curtistopsidae Eh, they lose a LOT of advantages of normal woks, but ultimately you are right. It wouldn't be my first choice, but it does work.
What a great episode. Optimising my cooking with science. Yes.
This channel in a nutshell.
I'd say crunchiness is the quality of how hard a dried food is to chew. More crunchiness definitely leads to more crispiness, but too much could lead to an undesireable hardness when eating
I personally think of crunchiness as the concentration of individual breakage sounds that occur when applying pressure to (e.g. biting) something and crispiness as the degree of inflexibility.
It sounds more complicated than it does in my head, but that is what comes to my mind when describing food. So for example, fries should be crispy but not crunchy, bell pepper strips should be crunchy but not crispy, and tortilla chips should be both.
Wow insightful
I rate the crispiness of this video 11/10.
I feel that crispy is high pitched, crunchy is low pitched and requires more force to break.
This was my favourite episode so far! I learned the science AND it was very useful info for cooking!
I just learned that fried pickles are a thing. Very interesting. Never heard about it. But I'm willing to try.
At 4:18 I saw the doodle with pink hair and said to myself, hey that's the guy for Gastrofisica I'm really sure! And look for the credits to see it was him!!
Happy to see he's working in minute food!
Please do a video on astringent flavors and fermented protein products (ie fish sauce, soy sauce, etc).
This is exactly the type of episode I needed. Thank so much!
So I guess this is why convection ovens are better than standard ovens when it comes to activating that "crisp"? Because the movement of the hot air increases the dehydration of the surface of the food?
You got it! We're planning on a video on convection at some point, so stay tuned for that...
A long time ago, I worked at a gas station with a Chester's chicken. I think it was one of those that hadn't completely given up yet, so it was still edible. They always taught the employees to double-fry, though never told them _why_ that makes it better.
This is why we in Belgium double fry our Belgian Fries 🙂
As well as in most places
You what
This channel is so goofy and I love it
Love it! I hope the process isn't that hard to achieve with an air fryer (because I aim to eat as little oils as possible). Amazing video!
Why as little oil as possible?
@@lonestarr1490 excessive dietary fat isn't particularly healthy
Sugar or Fat . Both are Fuels. You use one or the other but not both at the same time.
My definition is crispy is just the exterior. Like chicken skins. Its dried and loud on the skin but soft and succulent on the inside. Crunchy is all the way through. Thats how I personally differentiate the two
What about air frying? I recently got one and have been on a quest to make everything I can find in the kitchen crunchy
My favourite channel that combine my 2 favourite topic, food and science
I have heard/read that re-heating the same oil again and again causes it to build up molecules which causes cancer. I personally don't reheat same oil more than 3 time. Is re-using the same oil 5-6 times really ok?
The breakdown of oil *does* create potentially toxic molecules, but you'd probably have to consume a LOT of these molecules to cause a problem. If you're only eating fried food occasionally, it's not something I'd worry about!
Most apples are quite crunchy sometimes too, well not the red delicious.
My parents would keep used oil in the deep fryer until it was too dark and then replace it, and that a while because we didn't fry every week. The fritters we made in the used oil were definitely better than from a fresh batch.
Great video as always! I would be interested in a video about the different salt types and for which kind of meal to use which type of salt.
FINALLY, I'VE ALWAYS NEEDED THIS VIDEO
I hope you'll soon do a contrast and compare air fryer video.
Can you do one breaking down how caramelization works?
I think MinuteFood is my favorite MinuteChannel. And I'm not much of a cook so this is what I need.
Those sizzles in the "Double Fry" text, delicious 👍
Crispy is the outer, crunchy is the inner. Here's a ""sushi"" place technique for hour-long crispy: mix eggs, milk and cornstarch, batter your food in that, coat in panko, fry: it insulates inner moisture.
The 2nd time for French fries is called the, "shock fry," and that's when the oil temperature is raised to 375F. Places where they specialize in fries can cook the fries the first time all at once in the morning, and put them up to drain where they'll stay warm, and shock fry small orders throughout the day. I don't believe fries foods are only crispy when they're warm, but just like your baguette shouldn't be put in a plastic bag, once the internal moisture level equalizes with the outer layer you won't find it crispy.
I think it’s about density. Crispy things can be airy somewhat, like tempura or fried chicken. Crunchy things are harder, and denser, like baked pita chips.
Finally i now know why the second fry/bake results in maximum crispity crunch. 3:37
How to extend the crunchiness of the fried snack during storage in shelf after packed?
Deep-fried pickles? _Deep-fried pickles?_ *DEEP-FRIED PICKLES?!*
Great series!!! Thank you so much!!!
Knowledgeable video thanks, a quick question, which oil is best to get crispiness TiA
According to Wikipedia, the difference is that crispness goes away quickly, but crunchiness lasts long.
I thought that reusing oil wasn't great because it builds up trans fats (depending on the specific oil and cooking temp)? Idk exactly how much is made with frying, but it's definitely a thing
Now we need some batter recipes and tips how to make the batter and breading stick to the food... and what about those fried pickles?
I wonder... the part about the dehydration and empty spaces... would that mean that freezing and defreezing food (and wipe it for all escaping moisture) would help to achieve crispness/crunchines?
Why I love you guys: You said panko instead of "panko bread crumbs"
Great tips to finetune my frying crispy making skills. Especially the double frying & adding a cup of leftover oil for the next batch. Thanks! :) However I find the real challenges for crispy making magic is for food in the oven like oven fries, or appetizers.
I haven't always been successful in making crispy food in the oven. Even when following the instructions on the packaging. Is there a trick to oven crispiness? And is it better to defrost food before making it cripsy or put frozen food directly in the hot oven?
The same two basics apply - the better you can dehydrate the surface of the food and create air spaces, the crispier food you'll get! Convection (if your oven allows) is very helpful, since the air moves moisture away from the food more efficiently. Cooking hotter and/or longer also helps (although beware of *overcooking* the food, since crispiness doesn't matter if something is burned!).
I've never even had fried pickles that were crispy! Now I have to make them myself since apparently other restaurants just can't do it right. 🤷♀
Another great episode! Thanks, Team Minute.
3:20 What about dumping in some "empty" batter and frying it? You just pour in the batter that's left over and fry that, then throw it out. Won't that result in surfactants which will make the food crispier?
FRICKLES omggggg I really want some now 😭
Crispy is crunchy on the outside, soft on the inside.
Crunchy is...well...crunchy all throughout the food (chips are a prime example)
Crunchy goes throughout the food. Nuts for example. Crispy is on the surface. Also a magnitude, good (thin ) chips are crispy while bad ones are crunchy.
Crunchiness is based on how tough or hard the food is. Crispiness refers to a food that fractures loudly despite not being hard to break. French fries are crispy, but they’re not difficult to break.
Is it not bad to use same oil again and again
You really just told us those wobbly french fries are bad and pretended like nothing ever happened. Those fries are the best part
Beautifully explained!
Food theory need to talk with this channel
The most crispy/crunchy "fries" are roast potato fries from the oven.
Adam Ragusea has a good video on oven fries.
It takes longer, but most of that time is unattended where you can do other stuff (for the rest of your meal), and you don't have to deal with the dangers, stink, and oil waste of deep frying.
I don't know why, but I've always disliked crispy food. When I was a kid, I'd ask for "extra squishy" fries because I hated the harder, crispier ones. I don't like breaded fish, crunchy tacos, and I very much dislike a hard crust on pizza. Fried chicken, potato chips, and onion rings are just about the only crunch I can handle.
Chicken tatsuta-age is so crispy and amazing.
Why is there only 360p, or 1080p (enhanced bitrate, and youtube premium paywalled)? Where's all the resolution options??? 😭
Odd question: would a small amount of coffee (I’m thinking like a teaspoon at most) work as a surfactant source to prime frying oil?
Crispy foods are an aural experience -- kind of a white noise from the carb matrix fracturing.
Crunchy foods are felt via vibrations transmitted via the teeth and jaw into the middle ear.
I like this definition. With it, foods can be both crispy and crunchy, just varying levels.
Beer battered foods are so taste vile to me, But I love me some, Fried foods such as, Cheese Curds or Sticks! 😋🧀
I love when fries are well fried but soft
love the new channel
imo crispy is thin and light (like a potato chip)
and crunchy is more solid (like a jolly rancher)
I personally just use a shallow pool of oil in a frying pan, because I personally can't really be bothered reuse oil in such high quantities
I watched the video and I’m still a bit lost.
Who is Chris P exactly?
He's the actor who plays Star Lord in Guardians of the Galaxy.
Isn’t all ready used oil bad for you?
Indeed. Luckily I am not the only one that noticed this 🙂.
Saw a video the other day how re-using fry oil increases certain molecules responsible in increased risk of certain cancers.
Using oil *does* create potentially toxic molecules, but as long as you're only eating fried food every once in a while, there's no way you'll consume enough to cause problems!
"we are cooking over apple wood low and slow "
cit a wise man
Actually I LOVE soft french fries! Whenever I buy fast food fries or get them to go from somewhere, I seal up the bag nice and tight to lock in all the steam and soften and hydrate them. SO GOOD!
This is a crime, heresy, you need to be stopped
Where are the food police
Deranged take, but you know, I respect and support your confidence
how would i store the old used oil? and up to how long?
Store it in a dark, cool place, and not longer than a month or two.
This become my go to food-science channel after Kenji Lopez
It will be fun when someone search for a CRISPR video and come here by mistake
I don't mind soft spring rolls. Definitely better than crunchy ones.
That's why it gets wet when I left the fried food uneaten for several minutes after cooked
Idk why Chicken Katsu Pork Chops usually taste better than Pork Katsu Pork Chops
Another way to make a thing crispy is make it watch waiting the DVD logo to hit the corner of the TV
The more you reuse oil, the more dangerous it becomes to your health. I came across this info earlier today listening to a video on oil smoke points and current scientific data on the safety of oil relative to their smoke points. I think it was an Adam Ragusa video.
soft fries are very yes to me, but i also like crispy ones
There's no way watching this channel without watery mouth
I think the 2nd title was way better than the first one
everytime I come to this channel I leave with hunger and a BIG APPETITE...
Love science about food!
To properly dehydrate the surface of your food, try frying in oil of vitriol.
(warning: don't)
To properly dehydrate the food quickly, try using 0W-20 full synthetic motor oil and bringing it up to 250 degrees celsius
@@NoorquackerInd i think my method is quicker and thorougher :)
I believe that batter is not crispier than a simple coating in many cases.
My 2 cents to the debate... Crispy implies airiness while crunchy implies structure and density... You can have a crispy crunch (like a kettle chip) but you cant have a crunchy crisp... (great video. i'm a fan :))
Is there a way to achieve the same crispiness without using oil?
Definitely! As long as you're heating food enough to dehydrate it, you are creating crispiness! The oven is a good - although not as efficient - way to create crispiness as well (think oven fries or the crispy skin on a roast chicken).
God I am so hungry, when I saw that quasadia my entire body shivered and my stoamache felt like it was collapsing
"There's nothing more disappointing than a soft French fries"
Guess people who prefer fries on the softer side don't exist
Crisp is shatter, crunch is like gravel under your shoe
Isn’t crispy used for fried food (ex:chicken,fries,egg rolls) and crunchy is used for everything else (ex:peanuts,cookies,toast)
I enjoy crispyness when it's a side effect of preparing delicious food, but I really have to say my sense of hearing is somewhere far behind my sense of taste, smell and touch and even seeing when it comes to flavor. My biggest pet peeve is those large scale breadings, it's more popular in fast food now and I'm not sure if it's because it's cheaper or because of the crispyness obsession but I loathe it. Awful texture, it distrupts the spread of flavor on the tongue, sometimes it's so hard you're not sure if you just bit on bone (looking at you KFC). It's horrible.
Crunchy means It does not contain water and does contain air,while crispy just means It breaks easily and isn't flexible.
What's on the thumbnail? Katsu or Schnitzel?
Katsu - a favorite in our house!
@@MinuteFood Katsu. 🤤🤤🤤
Hey Kate can you do an episode about how to cook a corn tortilla to be structurally sound so your taco doesn't fall apart? 😜
Haha love this idea!
@@MinuteFood where is the video tho?
did not know that fried picles are a thing... and now i am curious
This video is what made me discover fried pickles. I am shook
Like, there's no way that is good. But, you never know...