[Sca-cooks] crunch

[A F Murphy]

Well, both and/or either... I've seen places that, in the interest of
convenience, prepared fried food in advance, and then  microwaved it.
Soggy mess...  Even worse than a steam table. Crunch isn't the only
texture that matters, just one of the easier examples. Rice can get
mushy, custards can separate... And it isn't even that one texture is
"good" and another is "bad." More that you need the right one for the
food in question.

Anne


Mark.S Harris wrote:

>
>I assume you are mostly talking about having the fried food when
>originally presented being crunchy rather than soggy,
>