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Interactive video lesson plan for: The Chemistry of Fried Food

Activity overview:

You know it, and you love it. Fried food! But there’s more to fried dishes than just plopping food into hot oil. You have to know what’s up with the food you’re cooking and what oils will work best for you dish.

Hosted by: Olivia Gordon
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Sources:
General:
http://www.ncbi.nlm.nih.gov/pubmed/19595388 (I got a pdf of this, which I can send to you via email)
http://cst.ur.ac.rw/library/Food%20Science%20books/batch1/Marcel%20Dekker,.Food%20Chemistry,%203rd%20Edition..pdf (frying starts at page 292)
https://scienceandfooducla.wordpress.com/2015/08/25/fair-food-deep-frying/
http://www.npr.org/sections/thesalt/2016/03/24/470396393/fry-and-fry-again-the-science-secrets-to-the-double-fry
http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/deep-fat-frying-and-food-safety/ct_index
http://www.huffingtonpost.com/amanda-greene/back-to-basics-the-scienc_b_3276776.html
http://www.finecooking.com/item/48328/the-science-of-frying
http://www.encyclopedia.com/topic/Frying.aspx


Batter:
http://www.ncbi.nlm.nih.gov/pubmed/20623702
http://www.scientificamerican.com/article/beer-batter-is-better/
http://www.livestrong.com/article/530119-when-deep-frying-how-is-batter-different-with-milk-or-eggs/
http://www.foodarts.com/tools/equipment/13431/the-frying-game
https://www.finedininglovers.com/stories/what-is-tempura-batter/
http://www.finecooking.com/articles/light-delicate-tempura.aspx?pg=1
http://www.livescience.com/33128-why-does-beer-foam-.html


Oils:
http://www.heart.org/HEARTORG/HealthyLiving/HealthyEating/Nutrition/Saturated-Fats_UCM_301110_Article.jsp#.V-g7CpMrLVo
http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/cooking-oil/faq-20058170
http://www.health.harvard.edu/staying-healthy/the-truth-about-fats-bad-and-good
https://authoritynutrition.com/healthiest-oil-for-deep-frying/
http://www.bbc.com/news/magazine-33675975
http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2007.00352.x/full?wol1URL=/doi/10.1111/j.1750-3841.2007.00352.x/full&regionCode=US-OH&identityKey=b97a5e3f-f919-4eaf-a79b-f49f55337a2c
http://www.foodarts.com/tools/equipment/13431/the-frying-game


Images: https://commons.wikimedia.org/wiki/File:Deep_Fried_Oreo.JPG
Deep Fryer: https://commons.wikimedia.org/wiki/File:Frituren.jpg
Chicken Bubbling: https://commons.wikimedia.org/wiki/File:Deep_frying_chicken_upper_wing.JPG
Donuts: https://commons.wikimedia.org/wiki/File:Jack%27s_Donuts.jpg

Tagged under: SciShow,science,Hank,Green,education,learn,fried food,fried,oil,heat transfer,cooking,cook,cooking oil,fat,calories,high-calories,calorie count,content,polyunsaturated fats,lipids,double bonds,volatile compounds,smoke point,smoke,burn,taste,delicious,chemistry,bonds,ethanol,foaming agents,carbon dioxide,convection,conduction,oil uptake,uptake,olivia,gordon

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