Who doesn't love a beautiful crisp coating? That satisfying shatter of crackling before it melts away is the stuff of dreams. Well, our dreams, at least.
But if rows of roasted suckling pigs are just a little out of your reach, we have the answers to make that dream come true. From tofu to crackling, here are our favourite hacks to getting that elusive crunch.
1. Drying out the skin
Yep. That IS a hair dryer. Used mostly in tandem with the humble paper towel, many have used this household appliance to defeat the enemy of crispy goodness - moisture.
It's true: anything that helps retain moisture - brining, for example - always brings down the crunch factor. But if you don't feel like standing over the kitchen counter with a hair dryer, then just leave your candidate for crispness in the fridge overnight, uncovered. Just remember to leave it on the lowest shelf, away from cooked foods to prevent cross-contamination!
Do try this at home. Source: Twitter
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Crispy roast pork belly
2. Heat transfer
Imagine trying to cook something crispy in a dry pan lined with a tea towel. Assuming the pan is at the right temperature, you'll find that you're still never going to get that perfect crack. Why? Well, it's all about how the heat gets transferred. The tea towel insulates your food from the heat, and the reduced contact with the heat source is going to seriously put a dent in your crisp efforts.
The answer to this is simple: oil. This is the same reason why an egg fried in a dry non-stick pan never quite gets as crisp as one that's fried in a little bit of oil. Also, why deep-frying is such a revered, if somewhat unhealthy - cooking method. But if you're really craving that satisfying bite, a little bit of oil (or ghee!) will go a long way.
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Pan-fried prawn and pork parcels
3. Heat control
Going hand in hand with heat transference? Heat control, of course. After all, who wants an uncooked inside, with a burnt outside? Golden brown and delicious is what we're after, and it's all about keeping an eye on your food whilst it cooks.
Bacon, for example, requires starting on a low heat to render out excess fat. In fact, any sort of crackling benefits from this approach. Salmon crackling, for example, also needs a low start to dry out the skin and give you that glass-shattering-level of crunch.
Candied bacon... Source: Angie Mosier/Andrews McMeel Publishing
Deep frying, on the other hand, is usually done at a piping hot 180°C. And don't forget all those combination methods, such as twice frying - first at 130°C and then at 180°C. Consider your temperatures, and you're that much closer to guaranteeing that perfect bite!
4. Starch
No skin? No problem! Whether it's to batter, crumb or coat, adding a little something-something to your dish is sure to help capture that elusive crisp exterior.
Tofu especially takes to this. A simple coating of potato starch transforms the delicate silky morsels into the classic salt and pepper tofu. Just top with a sautéed mixture of garlic and shallots and you're all set to go.
Salt and pepper silken tofu Source: Alan Benson
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Salt and pepper silken tofu
5. Weight
And if all you've got is a pan and a touch of oil, then take it to the next level by adding some weight! No, I'm not referring to the one around our waistline from eating all the foods, but pressing down on a piece of fish as it fries helps to maintain the contact with the pan, and gets you that even browning, and crisp skin. Not a fan of fish? Duck breasts fry up beautifully too. Simply score through to the fat (helps with the rendering), and place skin side down on to a pan over medium heat. Weigh it down with a small pot filled with water (we figure you might not want to be continually pressing down for 10 minutes!) and voila! Restaurant level crispy-skinned duck right at home!
Tune in to Luke Nguyen's Food Trail 8pm, Thursdays on SBS and then on SBS On Demand. Visit the program page for recipes, videos and more.
