The Scientific Reason Fried Food Tastes So Good: Batter, Hot Cooking Oils, And Greasy Treats
If there’s one thing to know about fried food, it’s that the stuff is delicious. But what actually happens to the chicken, potatoes, calamari, or even Oreos that end up in the deep fryer? How are foods transformed into delectable, crispy snacks that are almost impossible to resist?
In SciShow’s video, “The Chemistry of Fried Food,” host Olivia Gordon explains the science behind frying food.
The cooking process requires oil to be heated to almost twice the temperature of boiling. Some oils, such as corn oil, can enter the food and change its flavor.
“First, the food’s surface dehydrates and a crispy crust begins to form,” Gordon explains about the process. “But also, the escaping water molecules leave gaps that let oil molecules enter the food, which is what researchers call the ‘oil uptake.’”
Meanwhile, the batter is what’s mostly being dehydrated during the cooking process. This added layer can add extra taste and creates a crispy texture. Adding beer to batter will make the outside softer and crustier.
Want to know more about how oil, temperature, and cooking batter can impact fried food? Watch the video above.
Read more:
KFC Korea's New 'Zinger Double Down King' Is A Heart Attack On A Fried Chicken Bun
