Why Starch Gets Crispy When Fried | Cook's Illustrated (2024)

FAQs

Why Starch Gets Crispy When Fried | Cook's Illustrated? ›

The hydrated granules swell when they are initially heated in the oil, allowing the starch molecules to move about and separate from one another. As water is driven away during the frying process, these starch molecules lock into place, forming a rigid, brittle network with a porous, open structure.

Frying starchy foods in oil is a complex process, comprising several closely linked physicochemical reactions and transformations, such as starch gelatinisation, water vaporisation, protein denaturation, and crust formation (Hindra and Baik, 2006; Sobukola and Bouchon, 2014).

The high temperature of the oil causes the water in the food to evaporate, creating a crispy exterior and a juicy interior. The oil also adds a rich and savory flavor to the food, as well as a moist and tender texture.

When paired with all-purpose flour, cornstarch helps prevent gluten development, which makes the flour coating crispier, and absorb moisture (from the frying and the chicken), which also means a crispier coating. If you already have a favorite fried chicken recipe, try replacing a quarter of the flour with cornstarch.

When the corn starch comes into contact with the hot oil, it forms a barrier that traps moisture within the potato while also developing a crunchy crust. This results in fries that are both tender on the inside and crispy on the outside, mimicking the texture of fries you might find in restaurants.

The hydrated granules swell when they are initially heated in the oil, allowing the starch molecules to move about and separate from one another. As water is driven away during the frying process, these starch molecules lock into place, forming a rigid, brittle network with a porous, open structure.

Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy. This is why rice flour is often used when making tempura because it produces a very thin and crispy, dry crust.

Use the Right Batter: Using a light batter or tempura mix will help keep your fried foods extra crispy while still sealing in moisture and flavor. Monitor Oil Temperature: Maintaining a consistent temperature when deep-frying is key to achieving a perfect crunch.

Cornstarch: A bit of cornstarch in the flour mixture makes the crust crispier. Vodka: Vodka or any other neutral spirit evaporates quickly in the frying oil, which sets the coating and creates flaky layers.

Blanching. Another restaurant trick is to blanch the fries in water, then freeze them, which allows more of the potato's moisture to escape, thus producing a crispier fry.

Is it better to fry with cornstarch or flour? ›

Both flour and cornstarch are used to coat chicken, fish, and vegetables before deep-frying. Cornstarch typically makes for a crispier finish than flour. Cornstarch absorbs moisture from the food and expands, giving deep-fried foods a crispy coating.

All-Purpose Flour

Although it won't produce the same glossy shine as cornstarch, it'll get the job done in a pinch. All-purpose flour contains about half the thickening power of cornstarch, so for every tablespoon of cornstarch required, you'll need to substitute two tablespoons of all-purpose flour.

The baking powder raises the pH of the surface, allowing it to crisp better*), and tossing in plain cornstarch to absorb some surface moisture and create a rougher texture for the batter to adhere to. *See more on the science of baking powder and chicken wings in this article on oven-fried buffalo wings.

The key to good crispy chips is: 2) Soak them in cold water and vinegar. The vinegar is like magic for potatoes. It keeps them pretty while you cook them, soaking out the extra moisture, while at the same time not transferring the vinegar flavor to the chips.

Temperature: Organic potato starch exhibits superior performance at high temperatures, while organic corn starch is more effective at low to medium temperatures. If you intend to cook your dish at high temperatures, organic potato starch may be the more appropriate choice.

When passed through the oil, cornstarch helps to seal in the juices of the protein and make it crispier. Towards the end of the cooking process, a cornstarch slurry is added to thicken the juices that will have gathered at the base of the wok.

Fried foods may contain harmful acrylamide

Starchy foods such as fried potato products and baked goods typically have higher concentrations of acrylamide ( 22 ). An older animal study suggests that it poses a risk for several types of cancer ( 23 ).

Starch granules are rapidly gelatinized upon contact with hot oil. The rigid structure of raw potatoes is lost in 1–2 min, and the fried chips become soft. On further heating, a firm crispy crust is formed on the surface of fried particles, which is highly appreciated by the consumer.

When we apply heat, the starch granules swell and then burst, causing the release of more starch molecules into the liquid; thickening then occurs. You should not add starches directly to hot liquids. The edges of the starch will immediately gelatinize and form lumps.

Starch gelatinization was shown to occur within the first frying time interval assessed (0–15 s) during which starch chains were in increased contact with water and in a rubbery state.