The Chemistry of Fried Food
659,487
Published 2016-11-17
Hosted by: Olivia Gordon
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Sources:
General:
www.ncbi.nlm.nih.gov/pubmed/19595388 (I got a pdf of this, which I can send to you via email)
cst.ur.ac.rw/library/Food%20Science%20books/batch1… (frying starts at page 292)
scienceandfooducla.wordpress.com/2015/08/25/fair-f…
www.npr.org/sections/thesalt/2016/03/24/470396393/…
www.fsis.usda.gov/wps/portal/fsis/topics/food-safe…
www.huffingtonpost.com/amanda-greene/back-to-basic…
www.finecooking.com/item/48328/the-science-of-fryi…
www.encyclopedia.com/topic/Frying.aspx
Batter:
www.ncbi.nlm.nih.gov/pubmed/20623702
www.scientificamerican.com/article/beer-batter-is-…
www.livestrong.com/article/530119-when-deep-frying…
www.foodarts.com/tools/equipment/13431/the-frying-…
www.finedininglovers.com/stories/what-is-tempura-b…
www.finecooking.com/articles/light-delicate-tempur…
www.livescience.com/33128-why-does-beer-foam-.html
Oils:
www.heart.org/HEARTORG/HealthyLiving/HealthyEating…
www.mayoclinic.org/healthy-lifestyle/nutrition-and…
www.health.harvard.edu/staying-healthy/the-truth-a…
authoritynutrition.com/healthiest-oil-for-deep-fry…
www.bbc.com/news/magazine-33675975
onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.20…
www.foodarts.com/tools/equipment/13431/the-frying-…
Images: commons.wikimedia.org/wiki/File:Deep_Fried_Oreo.JP…
Deep Fryer: commons.wikimedia.org/wiki/File:Frituren.jpg
Chicken Bubbling: commons.wikimedia.org/wiki/File:Deep_frying_chicke…
Donuts: commons.wikimedia.org/wiki/File:Jack%27s_Donuts.jp…
All Comments (21)
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Why is butter fried. Seems like a heart attack on a stick, well that's what it is.
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You said Chemistry, but heat transfer, boiling, and oil uptake are all Physics!
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You can't meaningfully say "twice the temperature" when using Celsius. You have to look at it in Kevin. (Or Rankine, but that's uncommon.) The boiling point of water is around 100C, or 373K. 180C is 453K. Thus, oil that hot is about 21% hotter than the boiling point of water.
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I am at a chinese restaurant waiting for fried chicken and fried rice as i watch this I mean, the timing is insane
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SciShow Gastronomy; I'm down for that!
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lmao, i can always tell the host by the dislikes alot for the girl some for the guy barely none for Hank
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Two of my favorite things in the world: Fried food and chemistry, in one video
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Anyone else notice how this presenter completely loses all excitement in her voice as soon as she is on the last word of a sentence. Remins me of the sketch my name is laura from game grumps
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my eyes on the video but my mind on fried chicken all through the video.
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Olivia seems much more confident in front of the camera now. Good job, Olivia!
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this is the kind of content I'm on the internet for
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DOO SOME SHOWS ON CHEESE!!! I WANNA KNOW MORE ABOUT CHEESE SCIENCE!
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Don't forget that also higher temperatures reduce oil uptake. Never drop food into a cold fryer. The boiling water on the surface creates a pressure that pushes oil away and resists the uptake. If the oil isn't hot enough, it not only takes longer to cook but there's no vapor pressure to hold back the oil from getting into the food.
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The video linked at the end "Can you cook alcohol out of food?" is private, and it has probably been since it was first posted because I don't remember ever watching it.
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Ayyyyy she has nail polish before the advert, but not after!
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Can you do one on cerebral aneurysms? I had one rupture at 19 and would love to learn more!
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Thx scishow... now I'm hungry at 1:00 in the morning....
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WHY IS FRIED FOOD SO TASTY BUT SO UNHEALTHY LIKE WTF I WANNA EAT BUT I ALSO DONT WANT DIABETES
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I feel like my eyes have opened. I finally understand why we do what we do, and why coat things in batter sometimes.
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to me she is one of those girls that you can't quite understand why you find attractive
