Crust
How Deep Frying Works: The Science of Crust, Moisture, and Oil
How does deep frying work? The science behind crust formation, why steam keeps oil out, moisture loss, and how batter and breading affect the result.
BeginnerWhy Bread Crust Gets Hard and How to Control It
Bread crust forms through steam, Maillard browning, and starch dextrinization. After cooling, it softens as moisture migrates from the crumb. Here's how to control both outcomes.
Intermediate