The Chemistry of Fried Food
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/Fo....od%20Science%20books (frying starts at page 292)
https://scienceandfooducla.wor....dpress.com/2015/08/2
http://www.npr.org/sections/th....esalt/2016/03/24/470
http://www.fsis.usda.gov/wps/p....ortal/fsis/topics/fo
http://www.huffingtonpost.com/....amanda-greene/back-t
http://www.finecooking.com/ite....m/48328/the-science-
http://www.encyclopedia.com/topic/Frying.aspx
Batter:
http://www.ncbi.nlm.nih.gov/pubmed/20623702
http://www.scientificamerican.....com/article/beer-bat
http://www.livestrong.com/arti....cle/530119-when-deep
http://www.foodarts.com/tools/....equipment/13431/the-
https://www.finedininglovers.c....om/stories/what-is-t
http://www.finecooking.com/art....icles/light-delicate
http://www.livescience.com/331....28-why-does-beer-foa
Oils:
http://www.heart.org/HEARTORG/....HealthyLiving/Health
http://www.mayoclinic.org/heal....thy-lifestyle/nutrit
http://www.health.harvard.edu/....staying-healthy/the-
https://authoritynutrition.com..../healthiest-oil-for-
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®ionCode=US-OH&identityKey=b97a5e3f-f919-4eaf-a79b-f49f55337a2c
http://www.foodarts.com/tools/....equipment/13431/the-
Images: https://commons.wikimedia.org/....wiki/File:Deep_Fried
Deep Fryer: https://commons.wikimedia.org/....wiki/File:Frituren.j
Chicken Bubbling: https://commons.wikimedia.org/....wiki/File:Deep_fryin
Donuts: https://commons.wikimedia.org/....wiki/File:Jack%27s_D