The Chemistry of Fried Food
Video Overview & Insights
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.
I've always heard that by deepfrying a layer of the boiling water + other things, like with potato fries, forms around the food keeping oil from getting absorb, at least not too much. Is this true? Now with this video not as sure lmao
Hosted by: Olivia Gordon
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It’s 8 years already. I watched this when it was released as a kid due to curiosity. I hope to be a chemist one day but the struggle to enter a collage is tiring .❤️❤️
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No, "vegetable" oils aka seed oils are not good for cooking. Use Ghee, Tallow, Coconut oil or red palm oil.
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Greetings. I read your description mentioning that you can send the pdf via email. Can you email me the journal article?
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My question is what did they find out first, the science or the action
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Why do Americans sound so annoying. Every sentence starts high pithced and ends up aounding like a burp.
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Sources:
Nala is more of a disney princess than Mulan. Mulan was sort of a commoner and her love interest was a general, not royalty. Nala and simba were siblings.....but still daughter of the leader of the pride
General:
http://www.ncbi.nlm.nih.gov/pubmed/19595388 (I got a pdf of this, which I can send to you via email)
"For God so loved the world, that He gave His only begotten Son, that whosoever believeth in Him should not perish, but have everlasting life." John 3:16
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/
Pelicula
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
Vegetable oil is just trash for deep frying, just like for anything else. Deep fry in lard or Evoo or tallow (don't use the money excuse because lard costs the same as shitty sunflower oil but it's just so much more stable an reliable)
http://www.huffingtonpost.com/amanda-greene/back-to-basics-the-scienc_b_3276776.html
http://www.finecooking.com/item/48328/the-science-of-frying
I feel like my eyes have opened. I finally understand why we do what we do, and why coat things in batter sometimes.
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/
have you ever tried to be a chef?😊
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
Really. i dontsee anything from.you . is fried food healthy or not? and you are just talking from preparing food itself point of view.
https://www.finedininglovers.com/stories/what-is-tempura-batter/
http://www.finecooking.com/articles/light-delicate-tempura.aspx?pg=1
This was certainly interesting, but I was hoping for some more discussion on the chemistry of why fried foods are unhealthy (beyond calories, which aren't necessarily bad. I.e., the formation of trans fats during frying). Part 2 please?
http://www.livescience.com/33128-why-does-beer-foam-.html
Oils:
Female version of Dhruv Rathee😂
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
GOD IM GLAD THIS dad passed , YOUR ALBUM SUCK STINK BRO
http://www.health.harvard.edu/staying-healthy/the-truth-about-fats-bad-and-good
https://authoritynutrition.com/healthiest-oil-for-deep-frying/
Coolest
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
every time i see the woke thing... I stop watching
http://www.foodarts.com/tools/equipment/13431/the-frying-game
Images: https://commons.wikimedia.org/wiki/File:Deep_Fried_Oreo.JPG
Last time at band camp.
Deep Fryer: https://commons.wikimedia.org/wiki/File:Frituren.jpg
Chicken Bubbling: https://commons.wikimedia.org/wiki/File:Deep_frying_chicken_upper_wing.JPG
Watching this while making fried chicken... :D
Donuts: https://commons.wikimedia.org/wiki/File:Jack%27s_Donuts.jpg
Good information
More User Perspectives
What's the best cooking oil
@mlandvomayenzeke8801What's your favorite fried food? Mine's fried human 😋
@athenatanyimin4035My cholesterol risen just 1 minute into the video.
@sochyvonnnora6035Food does taste good just B4 the smoke point!!!!!!!!
@smeenasiddiqui2374Rev up those fryers cause I'm sure hungry for one HELP HELP MY LEG!
@joegover9452⏳⌛⏰⌚🐂🐂🐓🐖🐇🐄🐄🐙🐞🐞🐞🐞🐜📢🔊📞
@samfrench6235Deep fried food is by all means unhealthy!!!
@TheTruth-fullyWhere have you been all my life, you are the smartest person. On the planet. I love you
@joedryclnThanks
@diegonayalazoI came here for fried food not a brain overdrive
@Andriu_zxI don't recognize my french fries anymore, after all this science talk.
@lotfibouhedjeur9897Is it possible to obtain a crispy texture without the actual oil? Is it more about the dehydration of the surface, or is it about what you replace the water molecules with (in this case with lipids)?
@mathiasfantoni24582:57 .....says the Olive Oil shapes girl.
@augurcybernaut4785hey can anyone help me explain the different types of oils and how they interact with our food
@zionwithano8600yeap, now i'm even more sure i made a good choice by avoiding oil-fried food. I'm lucky - I do not ike the taste. All that oil is just eeeh. I do enjoy meat from open fire though. Just no oil.
@Cruel_pizzaOk you know when you comb your hair you get a bit of oil out some times? what if you used that for your cooking oil.
@bearcatben4762I was reading a novel and the characters were deep frying food so I started wondering how deep frying actually works, so here I am
@JadeCaroI feel really upset now after I eat fried food why is that ?
@matthiasrambally1899Ways to kill oneself faster.
@Olivier175lol I'm pretty sure no one thinks it's the oil boiling when you drop food on hot oil.
@69elchupacabra69Very interesting and worthwhile video.
@robertschlesinger1342Wrong Olivia, cupcake. "180 C is not nearly twice 100 C". To determine the true relative temperature ratio you need to work in Absolute: So hot oil is 453 / 373 K = 21% higher than the boiling point of water. Yes, that 21%, in conjunction with the higher specific heat of oil over water, holds enough differential heat energy to boil the water on contact. That is the mojo of deep frying, Cupcake.
@radzewiczIt wa an awesome video but its name should change to "The biochemistry of fried food".
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not love about it, idts
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