Tag: Crispy texture

Did you know that authentic Japanese panko is traditionally made from bread baked using an electric current instead of an oven? This unique, crustless process is the key to understanding what type of bread is panko made of and how it achieves its signature flaky texture for cooking.

Food science reveals that oil can reach temperatures much higher than water, leading to chemical reactions that fundamentally change how we perceive food. This is a primary reason why is frying better than boiling when the goal is to develop rich, complex flavors and desirable textures, such as crispiness.