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.
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 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.
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
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.
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!
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!
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!).
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
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 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.
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?
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?
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.
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)
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 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
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.
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.
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?
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 :))
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.
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!
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).
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!
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.
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.
1:16 wait... You guys fry the food... Fully in oil.? In a...pot? Not pan? Not with the thinnest line of oil possible, that still covers the entirety of the bottom?
![ILLSLICK - WINTER IS COMING [Official Video]](http://i.ytimg.com/vi/dwTMeM1zIhQ/mqdefault.jpg)
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.
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
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
What a great episode. Optimising my cooking with science. Yes.
This channel in a nutshell.
I think that “crispy” is more like “first to third bite” crunch while “crunchy” is sort of like 3-10 bites of crunch
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.
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'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
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 rate the crispiness of this video 11/10.
Please do a video on astringent flavors and fermented protein products (ie fish sauce, soy sauce, etc).
This was my favourite episode so far! I learned the science AND it was very useful info for cooking!
I feel that crispy is high pitched, crunchy is low pitched and requires more force to break.
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.
This is exactly the type of episode I needed. Thank so much!
My favourite channel that combine my 2 favourite topic, food and science
Can you talk about why water taste weird when it's been sitting.
I just learned that fried pickles are a thing. Very interesting. Never heard about it. But I'm willing to try.
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
Can you do one breaking down how caramelization works?
This channel is so goofy and I love it
Those sizzles in the "Double Fry" text, delicious 👍
I think MinuteFood is my favorite MinuteChannel. And I'm not much of a cook so this is what I need.
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!
Knowledgeable video thanks, a quick question, which oil is best to get crispiness TiA
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!
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!).
This is why we in Belgium double fry our Belgian Fries 🙂
As well as in most places
You what
I hope you'll soon do a contrast and compare air fryer video.
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
Great series!!! Thank you so much!!!
Another great episode! Thanks, Team Minute.
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.
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 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.
Beautifully explained!
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.
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?
Finally i now know why the second fry/bake results in maximum crispity crunch. 3:37
Why I love you guys: You said panko instead of "panko bread crumbs"
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...
Chicken tatsuta-age is so crispy and amazing.
love the new channel
Perhaps many dont care but I think its worth mentioning that things like reusing oil also makes that oil less healthy
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.
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)
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.
Most apples are quite crunchy sometimes too, well not the red delicious.
Is it not bad to use same oil again and again
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
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.
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?
According to Wikipedia, the difference is that crispness goes away quickly, but crunchiness lasts long.
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'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. 🤷♀
Deep-fried pickles? _Deep-fried pickles?_ *DEEP-FRIED PICKLES?!*
I love when fries are well fried but soft
Why is there only 360p, or 1080p (enhanced bitrate, and youtube premium paywalled)? Where's all the resolution options??? 😭
Food theory need to talk with this channel
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.
Love science about food!
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?
This become my go to food-science channel after Kenji Lopez
You really just told us those wobbly french fries are bad and pretended like nothing ever happened. Those fries are the best part
I don't mind soft spring rolls. Definitely better than crunchy ones.
Beer battered foods are so taste vile to me, But I love me some, Fried foods such as, Cheese Curds or Sticks! 😋🧀
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 :))
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.
imo crispy is thin and light (like a potato chip)
and crunchy is more solid (like a jolly rancher)
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
"we are cooking over apple wood low and slow "
cit a wise man
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
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).
soft fries are very yes to me, but i also like crispy ones
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!
Me, a horrific degenrate
“JUST RUN IT THROUGH A FILTER 700 TIMES”
Extra crispy memes
I love limp spring rolls and soft fries.
Captain crunch!
everytime I come to this channel I leave with hunger and a BIG APPETITE...
It will be fun when someone search for a CRISPR video and come here by mistake
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.
I think the 2nd title was way better than the first one
what is wet crispy? im legitimate curious
Stuff like apples and celery!
nice watch
Isn’t crispy used for fried food (ex:chicken,fries,egg rolls) and crunchy is used for everything else (ex:peanuts,cookies,toast)
There's no way watching this channel without watery mouth
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.
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.
Great
💯
Science is fun
1:16 wait... You guys fry the food... Fully in oil.? In a...pot? Not pan? Not with the thinnest line of oil possible, that still covers the entirety of the bottom?
YES CRISPYYYY
God I am so hungry, when I saw that quasadia my entire body shivered and my stoamache felt like it was collapsing
I’m suddenly hungry for a nice fried pork chop. Thanks
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?
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 :)
Crunchy means It does not contain water and does contain air,while crispy just means It breaks easily and isn't flexible.
"There's nothing more disappointing than a soft French fries"
Guess people who prefer fries on the softer side don't exist