You might wonder how to keep fried food crispy. In a nutshell, it means avoiding plastic packaging that isn’t biodegradable and using cardboard or paperboard instead. Similarly, avoid using Styrofoam, which doesn’t allow steam to escape. This will ensure that the food remains crispy. Another tip is to re-heat fried foods to keep them crispy.

Styrofoam is not biodegradable

Styrofoam is a non-biodegradable material that has been used in shipping and product packaging for decades. Despite its convenience, Styrofoam contributes to environmental damage by releasing large amounts of ozone into the atmosphere. The chemical is harmful to our health and is toxic to our environment. Not only does Styrofoam not decompose in landfills, but it also contaminates our food.

Because styrene is not biodegradable, it will take years to break down. It will remain in landfills for 500 years or more. The Environmental Action Association (EAA) estimates that most of the Styrofoam in landfills will be in place at that time. Even so, the U.S. Environmental Protection Agency (EPA) estimates that polystyrene makes up only 0.5 percent of solid municipal waste.

Polystyrene is a common plastic that is used for a variety of applications. It is lightweight and pliable, but is not biodegradable. It can be used for insulation and is often mixed with isobutylene under high pressure. This mixture creates the foam-like substance we know today as Styrofoam. Unfortunately, Styrofoam is not biodegradable. Most of the Styrofoam products are used in the food service industry, and are contaminated with food residue.

Cardboard and paperboard packaging allows steam to escape

To keep fried foods crispy, food should be packaged in containers that allow steam to escape. Styrofoam is unbreathable and can trap steam around fried foods, but cardboard allows more of the steam to escape. KFC uses cardboard buckets with vented lids and other fast-food outlets have similar practices. Ensure that paperboard boxes have ample holes for air circulation. Other options include perforated plastic food containers.

Oil consumption causes fried foods to become soggy

Fry your favorite foods in high-fat oils for best results. High-fat oils will have longer shelf-lives and produce crisper results. The only problem with frying in high-fat oils is that they can break down even without the energy of the burner below. Heat, humidity and particulate matter are the oil’s worst enemies, so if you store your unused oil above your stove, you’re doing yourself a disservice. Ideally, you’ll store it in a dark, tightly sealed container.

Another cause of soggy fried food is excessive oil consumption. To avoid soggy fried food, use the right amount of oil for the size of the pan and the amount of food you’re frying. You can use a deep fry thermometer to ensure the correct temperature. Make sure to fry in small batches to prevent oil temperature fluctuations. Make sure to drain excess oil before serving and season food immediately after frying to lock in the flavor.

Reheating fried foods makes them crispier

If you’ve ever reheated fried foods, you know that they won’t taste as good as when they’re freshly cooked. In fact, the crispy coating on fried food will start to deteriorate once it’s been refrigerated. To make fried food crispier again, you should reheat it in the microwave. Microwaves can reheat many dishes quickly and easily, and you can keep the fried food crisp by using water or a damp paper towel.

Reheating fried foods is easiest when the food is hot and dry. The temperature should be above the rack to prevent them from becoming soggy or undercooked. Once you’ve finished frying, place them on a cooling rack on a baking sheet. Another method is to place them in a low oven to keep them warm. If you’re making several batches, you can place the baking sheet in the oven while the food reheats.