The article discusses the American palate's preference for crunchy textures and how it often avoids gooey or slimy foods. The author shares a personal experience with textures, expressing their love for fried vegetables, particularly Hetty Lui McKinnon's eggplant katsu recipe. This recipe transforms the spongy texture of eggplant into a crunchy delight, using a simple batter and panko coating. The article emphasizes the appeal of treating vegetables like meat, suggesting a variety of vegetables can be prepared similarly for a pleasing texture and flavor contrast.
I can only eat okra if it's been crisped in besan or cornmeal beforehand, and I'm sorry but I just cannot gnaw on a chicken foot.
McKinnon applies it to soft rounds of eggplant, the typically spongy texture of which is rendered into a velvet-like filling between a sturdy, crunchy coating.
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