Tag: Crispiness

According to food science, the temperature of oil during frying is more than twice that of boiling water, reaching between 150–190°C. This intense heat is the secret behind why fried things taste better, triggering chemical reactions that create irresistible textures and flavors. This is not just a culinary trick but a fascinating interplay of chemistry, physics, and human biology that makes us crave that golden-brown crunch.

While they may appear similar at first glance, the manufacturing process of these two crackers is significantly different. A key difference between water crackers and saltines lies in their ingredients and leavening agents, which give them very distinct textures and flavors.