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Crispiness or crispness is the gustatory sensation of brittleness in the mouth, such that the food item shatters immediately upon mastication. Crispiness differs from crunchiness in that a crunchy food continues to provide its material sensation after a few chews. On the other hand, a crispy food quickly loses the 'taut' equilibrium of its material, such as a tightly wrapped sausage. A delicately wrapped item is usually crisp, unlike such food items as loosely or unwrapped unfresh fruit or a wax-coated cheese. It is possible for a food to be crispy, crunchy, or both. ==Cooking techniques for crispiness== There are a number of techniques to achieve crispiness when cooking. Frying food can make it crispy, such seen in French fries. A breading coating using flour, egg wash, and bread crumbs will provide a layer of crispiness. Baking and roasting impart crispiness, as well, as noted in the skin of Peking duck or pernil. Crispiness is lost when food items are heated in the microwave oven as microwaves heat water within the food that then makes the food margins soggy. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「crispiness」の詳細全文を読む スポンサード リンク
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