Crisping

Crisping is a culinary process intended to produce a dry, brittle, and pleasantly crackly surface on food. It is achieved by removing surface moisture and creating surface browning through heat, often aided by fat or oil. The result is a texture contrast between the exterior and the interior, which remains relatively tender.

Common methods include deep-frying, pan-frying, and oven-based techniques such as baking, broiling, and air frying. In many cases, the food is heated at high temperature to evaporate surface water quickly; fats render and help form a crisp crust. Some techniques use specialized equipment, such as crisping trays or convection ovens, to improve browning.

Crispness arises when moisture is sufficiently reduced and the surface undergoes Maillard browning or caramelization, depending on the sugars and amino acids present. Starch-rich foods may crisp by gelatinizing and then drying at the surface. The amount of fat on or within the surface influences texture and flavor; too much moisture can lead to sogginess, while overheating can burn.

After cooking, securing crispness can be aided by resting on a rack to allow steam to escape; reheating leftovers in an oven helps regain crispness, whereas microwaving alone may soften surfaces. Crisping is used for a range of foods, including bacon, chicken skin, pork cracklings, croquettes, fried fish, French fries, and crackers.