What makes a food crispy, as opposed to crunchy? https://www.epicurious.com/expert-advice/is-it-crispy-or-is-it-crunchy-article
@swinemiester @estherschindler
Tempura is crispy.
French fries that have been in the fryer too long are crunchy.
They nailed it, it's a difference in "crush pressure".
Iβm gonna make a scientific wild ass guess guess before I read this article:
Crunchy things have high failure points - itβs harder to make them break, but both have /sudden and catastrophic/ failure - they donβt rip or compress, they snap, and they do it relatively instantly.
So it takes the sudden and complete structural failure to be crispy or crunchy, and the amount of force it takes to cause that failure distinguishes crisp from crunch.
Ok gonna see if Iβm right.
Huh.
Well, I think I was at least on the right track, but yeah, that Grand Central Station survey hit the nail on the head.
@estherschindler fried chicken is crispy. Fried pork rinds are crunchy