Crackling

Crackling refers to a series of short, sharp noises and to a crisp texture in food. The term describes sounds from burning wood, pops from hot fat, and snapping in electrical equipment or vinyl playback. It also denotes foods that become brittle on the surface.

Fire crackle occurs when wood burns and moisture and volatile compounds vaporize and rupture, producing bursts of gas and popping sounds. Intensity depends on wood species, moisture, log thickness, and airflow. Crackling also shapes heat distribution and aroma in a fire.

In cooking, crackling most often refers to pork crackling, the crisp skin formed when fat is rendered and the skin dries and puffs under high heat or frying. Techniques emphasize drying the skin, salting, and very hot heat to encourage puffing and browning.

In electronics and audio, crackle is a crackling or popping noise caused by loose connections, dirty contacts, aging components, or interference. In vinyl records, surface crackle is an audible artifact of the groove surface. Remedies include cleaning and improving connections and components.