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Crisp (vegetables)
Also searched as: crunchy, al dente, not mushy, crisper, tender-crisp
In short: Crisp means: the cells still stick together and are plump with water.
Picture it
Like a fresh apple compared with an old one: the cells are plump and hold together.
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What Crisp (vegetables) means
Bite comes from the glue between the cells and the water pressure inside them. Heat dissolves the glue; lying around for a long time lets the water escape.
What happens
Short, hot cooking dissolves only a little glue. Acid in the cooking water slows the softening further; baking soda speeds it up. Limp vegetables firm up again in cold water.
Rules of thumb
- Cook briefly and refresh in cold water.
- Put limp lettuce or carrots in cold water for 15 minutes.
In practice
Vegetables
Stir-fried vegetables: small pieces, very hot, a few minutes.
Related entries
Sources
- Harold McGee: On Food and Cooking (2004), Kapitel Gemüse, Eier