The Science of Crispy Edges
Why smash timing and moisture control decide whether crust forms or fails.
Surface Chemistry in Plain English
Crisp edges happen when surface moisture clears quickly and proteins can brown under sustained heat.
The Timing Window
Early pressing increases surface contact while fat is still rendering, which creates faster browning across the patty.
Heat Management
Overcrowding drops griddle temperature and shifts from browning to steaming. Batch size discipline solves this.