Carrot Crunch

Crunchies in gastronomic dishes have multiple functions and are used to add texture, flavor and presentation to food. In this recipe, chef Martin Lippo presents a Carrot Crunchy in different forms; where he adds Dextrose 100% in powder form, Isomalt as a substitute for sucrose and Procrunx to add solids to the recipe.

Here we describe some reasons why crunchy elements are used in gastronomy:

Texture: Crunchies add a crisp and satisfying feel to dishes, which can help balance the smooth or creamy textures of other components of the dish. They can provide contrast and variety in each bite, which makes for a more interesting dining experience.

Flavor: Crunchy items can have their own distinctive flavor, which adds another dimension of taste to the food. They can be seasoned with spices, herbs or other condiments to enhance the overall flavor of the dish.

Presentation: Crispies are often used as decorative elements in the presentation of dishes. They provide color, shape and visually appealing height, which makes the dish more pleasing to the eye. They can be used as a garnish or as a central element in the presentation of the dish.

Temperature contrast: Some crisps are served cold or used as a topping on hot dishes, which creates a pleasant temperature contrast. This can enhance the sensory experience by combining hot and cold temperatures in one bite.

DurabilityCrunchies can also be used to add durability to certain dishes, especially those that may become soft or lose texture over time. Crispies can stay crisp even after some time, which helps preserve the quality of the food.

Crunchies in gastronomic dishes are mainly used to add texture, flavor and visual presentation. Below is chef Martin Lippo’s recipe for Carrot Crunchy.

Carrot Crunch

Crunchies in gourmet dishes are used primarily to add texture, flavor and visual presentation. They are versatile elements that can enhance the culinary experience by providing contrast and variety to dishes.

Ingredients

- 450g -
  Carrots
- 40g -
  Glacé sugar
- 65g - Isomalt
- 15g - Liquid glucose 40DE
- 10g - Procrunx

Prepared by

1. Peel and cut the carrots into regular pieces. Steam them in the oven at 100ºC for 15 minutes or until they are soft.
2. Weigh 300g of carrots and put them in a blender. Add the rest of the ingredients. Grind finely. Strain. Reserve in the refrigerator, covered, for 12 hours.
3. Place a spatula template on a Teflon sheet. Spread the carrot mixture on top with a spatula.
4. Remove the template and dehydrate at 55°C for 24 hours.
5. When dehydrated, store in an airtight container in a cool, dry place.