Discussion
How important is it to you? In the Far East it is vitally important and often talked about. I believe it is to 'us' too but it's not often mentioned.
Crisp, crunchy and textural food is certainly high on my culinary agenda as i love nothing more than a well-rounded plate containing soft, forgiving food such as a creamy risotto alongside a crisp-skinned chicken thigh or a good piece of pork crackling.
I also love crisps and other than salt, the 'crunch' is very appetising to me.
How do you introduce textures in to your food?
Crisp, crunchy and textural food is certainly high on my culinary agenda as i love nothing more than a well-rounded plate containing soft, forgiving food such as a creamy risotto alongside a crisp-skinned chicken thigh or a good piece of pork crackling.
I also love crisps and other than salt, the 'crunch' is very appetising to me.
How do you introduce textures in to your food?
Seemingly most of the TV chefs try to emphasize it, as they do with mixing sweet, sour, flavours etc.
And, for some dishes at home I do make an effort, preferring chilli with nachos over rice, or properly crunchy crackling or chicken skin.
But, then, I quite like a potato-topped fish pie, and there's no crunch in that unless you forget to take the shells off something.
Guess I am sitting on the fence...
And, for some dishes at home I do make an effort, preferring chilli with nachos over rice, or properly crunchy crackling or chicken skin.
But, then, I quite like a potato-topped fish pie, and there's no crunch in that unless you forget to take the shells off something.
Guess I am sitting on the fence...
grumbledoak said:
Seemingly most of the TV chefs try to emphasize it, as they do with mixing sweet, sour, flavours etc.
And, for some dishes at home I do make an effort, preferring chilli with nachos over rice, or properly crunchy crackling or chicken skin.
But, then, I quite like a potato-topped fish pie, and there's no crunch in that unless you forget to take the shells off something.
Guess I am sitting on the fence...
There are still lots of textures in a fish pie, they're just a bit more subtle.And, for some dishes at home I do make an effort, preferring chilli with nachos over rice, or properly crunchy crackling or chicken skin.
But, then, I quite like a potato-topped fish pie, and there's no crunch in that unless you forget to take the shells off something.
Guess I am sitting on the fence...
Textures are very important to me, the way a dish 'feels' in the mouth adds hugely to the enjoyment (or otherwise).
Edited by escargot on Monday 20th July 08:25
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