Crustare

Crustare is a term used in several Romance languages to describe the process of forming a crust on a surface or on food. In modern usage it is most commonly encountered in culinary contexts.

In cooking, crustare refers to creating a crisp outer layer on items such as fish, meat, vegetables, or pastries. This effect is achieved by methods like breading or coating with breadcrumbs, wrapping in pastry dough, or applying a sugar, salt, or nut crust to a dessert or savory dish. The crust often helps to lock in moisture and contributes texture and flavor through browning.

The specific technique and terminology can vary by region and cuisine, but the overarching aim is to provide structure and a contrasting texture to the interior.

Outside the kitchen, the term is less common, and in many contexts native terms for crust or crust-like coatings are used instead. When it appears in non-culinary writing, it generally refers to the formation of a crust or crust-like layer on other materials.

Etymology: crustare derives from Latin crusta, crust, with the verb-forming suffix -are, and has cognates in related Romance languages.