Lost in this discussion is the components of the ‘crispy coating’ and the water or steam level of the coated contents. Batters where the starch has been given a chance to swell and gelatinize versus breadcrumb or raw starch coatings that are toasted by cooking will affect the initial crispiness as well as how long a coating stays crispy. Also the moisture content of food can affect the results.

Potatoes are fried twice for chips or fries. Once to cook the potato, brown the surface, and seal the exterior, and again at a hotter temperature to crisp the exterior. Tofu coated with cornstarch will stay crisp for eons.

Ken’s bowl does the same thing as the cooling rack used in restaurants for deep-fried foods. It allows excess oil to drain but not collect under the recently fried foods.