Texture

[Pferdestarke]

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?

[grumbledoak]

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...

[Mr Dave]

I dont like prawns because of the texture, like the taste, just cannot bring myself to eat them. So surely texture is important in that regard too.

[escargot]

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.

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