There's something satisfying about crunchy food. It's the sound.There's fun in noisy food. Imagine combining that with nutritious ingredients for a fun meal/
New contributor and deputy food editor at the New York TimesEmily Fleischakers gave three recipes in yesterday's Wednesday Food section. why do people like crunchy foods.Take a bite into an apple and get the answer. A crisp sounding fruit means its;s still good. A soft one signals rotting. According to Megan Povey, a food physics professor at the University of Leeds crunchy foods were received as being fresh because the cells were intact. Also people are conditioned to think of crunchy as fresh.It was done in a Pringles study back in 2004. Another theory comes from Charles Spences, one of that study's author and head of a research lab at The University of Oxford.People are just aware of crunchier foods in their mouth s than with a more silent one. It could d be that eating crunchy foods is just fun.Ms. Fleischakers looks to her New York Times contributors for recipes.Hetty Lu Mckinnon gives a mouthwatering fresh corn and black bean salad with corn chips. This is definitely party food.Avocados and cilantro are also added to this and are dressed with a lime garlic and cumin dressing.A pinch of sugar balances it out. Hit sauce can be added for more zest/
The other recipe is an interesting. I'ts fromJ-Jaye Shackleford Hurley who has made it for her tail gating parties at Ole Miss - the University of Mississippi.It's a crunchy ramen broccoli slaw. This has the unexpected ingredient of ramen noodles There are towards of broccoli cut into florets, along with the equally crunchy carrots and purple cabbage>There are also red onions and almonds.The ramens are stirred in uncooked.Discard the flavor packers or save for another soup.The dressing is an Asian influenced one with soy sauce and a bit of sugar mixed in with oil and vinegar.Jeme Claiborne has her crispy tofu nuggets.It;s as good as the store bought ones.Take a block of extra firm tofu and wrap it into paper towels. Lay something heavy on it so all the excess water comes out.Mix dill pickle brine with tamari, oil and sugar.Pour this over the torn tofu chunk and mix well. Then add flour garlic powder. smoked paprika and freshly ground pepper.Toss again to coat. Cook in a375 degree air fryer for twenty minutes. Flip the nuggets over halfway through cooking. These can also be baked in a 375 degree oven for forty minutes.
These recipes certainly provide the crunch factor. They;re a great party foods .They full of flavor and full of noise.
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