korst

Korst is the Dutch word for the outer, hardened layer of bread, pastry, cheese, or other foods. It refers to the crust as seen on baked bread, the edge of a pie, or the rind around cheese. In geology, the term is used in combination with aard- to denote the Earth’s crust (aardkorst).

Formation and characteristics: The korst forms during heating when surface moisture evaporates and sugars and proteins react, producing browning and a firmer texture. The Maillard reaction and caramelization give flavor and color. Thickness, texture, and flavor of the crust are influenced by oven temperature, humidity, dough moisture, fat content, and whether steam is used during baking.

Types and examples: Bread crusts vary from thin, crisp edges on a baguette to thick, chewy crusts on rustic loaves. Pie and tart shells form a baked outer layer that supports and protects the filling. Cheese rind forms a protective crust as the cheese ages. In some dishes, crusts are prized for texture and flavor; in others, crusts may be trimmed or avoided.

Cultural context: In Dutch cuisine, korst is a common and valued feature of bread and baked goods, contributing to flavor and mouthfeel. The term is used across cooking and baking to describe the exterior layer of various foods.

Etymology and related terms: The word korst is related to cognates in other Germanic languages, such as German Kruste and English crust, reflecting a shared linguistic heritage.