Some foods taste better when they are crispy, hot, and crunchy. Regrettably, preserving the crispiness of our beloved fried foods can be challenging, especially if you have to serve them in bulk at a party or an event. But fret not! We have decoded the tricks to keep your favourite pakodas and fries perfectly crispy for a long and never succumb to sogginess.
Sounds perfect, right? So, get your pen and paper now and take note of the tips to keep fried foods crispy for a longer time. Why Does Your Food Lose Crispiness? What Is The Science Behind Food Turning Soggy? According to The Journal of Texture Studies, crusted crispness refers to coatings with a dry and brittle surface contrasting a high-moisture core. This texture is "desirable for the enjoyment and quality of deep-fried goods.
" The findings state that those fried foods typically lose crispiness "due to the adsorption of moisture from the atmosphere or water mass transfer from the internal component." So, the idea is to avoid moisture absorption to keep up the crunchy texture of your food. Let's find out how.
Also Read: 5 Deep Frying Hacks Every Novice Cook Must Keep In Mind Here Are 5 Easy Tricks To Keep Your Pakodas And Fried Foods Crunchy For Long: 1. Wire rack is the saviour: Whether you air fry the food or follow the traditional deep-frying technique, transfer the fried food immediately to a wire rack to keep up the crispiness for long. Wonder why? It is because the wire rack provides 360-degree air circulation aro.
