Ever wonder why are we so drawn to the snap of a potato chip or the crackle of fried chicken? Biology, psychology, and an incredible amount of engineering. alex_beggs investigates.
.” There are other fantastic food textures out there. But why is crispy so alluring, so valuable, so desirable?used it around 500 times last year to describe everything from salmon skin to the top of baked French toast. Frito-Lay yearns to achieve hyperbolic levels of crisp. Popeyes has us lined up for crispy chicken sandwiches. The opulence-forward restaurantIn the datasphere, the use ofin U.S. reviews on Yelp has increased 20 percent in the past decade.
“Women really seem to like the kettle-cooked,” Dr. Chris said, “and usually the fold-overs are the secret”—fold-overs, as in, the chips that fold in the fryer like shells. Frito-Lay got the female fact from post-market reports and from consumer panels, but a 2015 study at the University of Arkansas came to similar findings: Female consumers were more likely to notice food texture, especially crisp and crunch, than their male counterparts, whose attention first goes to food color and flavor.
Kettle chips are all about that fry time. A regular potato chip is fried fast at a high temp. A kettle chip cooks longer at a lower temperature, getting browner and crispier. Cheetos get extruded, which means they get squirted out of a machine like cheese turds or Play-Doh noodles. By squirting the dough out with added air, they end up as Puffs. Cheetos Crunchy are extruded, but their time in the fryer is the key to their harder bite.
Well, sometimes crispy lives in the crumbs. At Popeyes, they call them crispy poppies. “That’s when you get that kind of gnarled or almost cornflake texture on the chicken,” said Amy Alarcon, vice president of culinary innovation at Popeyes. Her team’s latest creation, the wildly popular crispy chicken sandwich, captivated the crispy nation for weeks.
” Marshall Grupp was splayed on a rug in the offices of the Sound Lounge, a sound mixing studio in New York. He has wavy long hair and was wearing an incredible fleece pullover in a southwestern print, which is a look I’d say screams: I’m the sound guy.
I put on headphones and headed into the Sound Lounge recording booth with the tray of snacks. We cranked up the volume and I bit into a Ruffle; I could hear the crunch loud and surreally clear. It sounded plasticky. A Nature Valley granola bar that I snapped in my hands was sandy and anticlimactic. Corn Flakes crushed in my palms sounded like a giant walking on Legos. We looked at the sound waves of my crunches and you could see the sound spike up and down. “It has a personality!” Grupp said.
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