Cooking / Week of taste. Soft, crunchy, crunchy… accustom your palate to all textures


Slack is a texture that deforms, that does not hold under the bite or pressure. Think of a chocolate éclair for example!

The crunch

Crunchiness indicates that the food is hard enough that when broken or pressed, it cracks, splits with a snap. Generally these products release a little juice and require chewing to break them into smaller pieces.

The crispy

When the noise under the tooth tells you that the food is crispy, it is because the product crumbles into small pieces and scatters in the mouth in thousands of tiny particles. Crispy is often very greedy! For example, we can think of lace pancakes or crisps.


It is the texture that fills the mouth and the palate, while still retaining a little thickness and consistency. The fondant is often hot and can be slightly grainy, it is not liquid in the mouth, but thicker than the sensation of runny (example: ice cream).

The grainy

It’s the sensation given by small grains that cannot be chewed. It can be a grainy flesh as well as a product itself in very fine grains. Some exotic vegetables are between grainy and floury in their texture on the palate. The strawberry is a good example of a grainy product.

The creamy

It is a rich consistency between flowing and fondant that we owe to ingredients such as cream, cheese, linked sauce. It is, in fact, due to an addition of fat which gives this sensation of richness on the palate.

The syrupy

A bit liquid, A bit sticky! A real consistency and richness in the mouth, which leaves a sweet and persistent sensation.

The sand

Close to grainy, it implies a greasy feeling and also a little crispy if the product is cooked. We owe it to the butter in a preparation containing a dry ingredient.

The fluffy

The air passes but there is matter! More noble than the spongy texture, the softness quickly loses its consistency when it is consumed but it is one of the most appreciated textures! Fresh bread is a good example to illustrate the effect of this texture.

The sparkling

The foam contains air, so the mouthfeel is light, a little vaporous, melting and finally barely noticeable. For example, any preparation mounted in a siphon is foamy.

The flowing

Often found at the heart of a cake, such as melted chocolate, a cream or a flavored insert, a sauce, this texture is not liquid but does come from the heating of a solid food.

the air

A foam, icing sugar or cotton candy, that’s what you can add to this consistency. Playful, this texture is accompanying and allows to keep a distant taste on the palate.


Here is a mixture of fondant and softness that most often applies to meat. It is appreciated because it does not require too much chewing, and often gives a very soft and pleasant feeling.

The gelatinous

Not really soft, not really melting or elastic, this texture is mainly found in jellies of all kinds.

The fibrous

We know a few ingredients that are naturally fibrous, and even cooking does not change their nature. In the mouth, we feel filaments, fine threads, fibers. Asparagus is a good example.


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