Crisp
Fractures cleanly under the tooth with an audible snap.
Recipes using this tag
eleven- Second revision
South African Pepper Steak Pie
The South African garage pie, made as individual pies in 120 mm foil tins.
South African · Braising - First revision
Three-cheese shokupan toastie
A grilled cheese on shokupan for 2. Cheddar gives the flavour. Emmentaler and mozzarella give the melt and the stretch, and they hold the cheddar fat in.
American · Toasting - First revision
Gan Bian Si Ji Dou (干煸四季豆)
Green beans are dry-fried in oil until the skins wrinkle and blister. Pork mince, fresh shiitake and suimiyacai are fried together until the crumbs are crisp.
Sichuan · Chinese - First revision
Sauce Périgueux Spaghettini with Seared Duck Breast
Sauce Périgueux is the classical French truffle sauce. It is built on demi-glace, not on butter.
French · Italian - Second revision
Dan Dan Udon
Hard-fried pork with bloomed dried chilli, garlic, ginger and Yibin suimiyacai, on udon. A cold sauce of blended silken tofu and peanut satay binds the bowl.
Sichuan · Chinese - First revision
Gai Ob Hom Yai
Four chicken Marylands braise on 1000 g of onions cooked to deep gold.
Northern Thai · Isaan - Second revision
Pan-Seared Duroc Pork Chop, Demi-Glace and Mustard Sauce
Bone-in Duroc chops, 2.5 cm thick. Dry-brine with salt and MSG for 45 min. Render the fat cap on its edge. Sear in the pan and turn every 30 s to 55 °C.
British · French - First revision
Giga-Brûlée
A vanilla custard baked as one thin sheet in a tray. This version uses 2000 ml of cream at 34 percent fat and 355 g of egg yolk. The custard is 1 cm deep.
French · Steaming - Second revision
Pickled Jalapeños
A refrigerator pickle of jalapeño rounds in a warm spirit and cider vinegar brine. Ready in 24 hours. Best crunch in the first 3 to 4 weeks.
Mexican · Pickling - First revision
Gai Yang Isaan
A 1.2 kg chicken, spatchcocked and slashed. It marinates overnight in a pounded paste of coriander root, garlic, lemongrass and bird's eye chilli.
Isaan · Thai - First revision
Gai Yang Isaan, oven
The same bird and the same paste as the fire method. The heat is different. A 1.2 kg spatchcocked chicken roasts on a rack at 220 degrees C fan.
Isaan · Thai