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.
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Looking for SciShow elsewhere on the internet?
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)
Deep Fryer: https://commons.wikimedia.org/wiki/File:Frituren.jpg
Chicken Bubbling: https://commons.wikimedia.org/wiki/File:Deep_frying_chicken_upper_wing.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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