The Food Lab: Better Home Cooking Through Science

hold, the faster hydrolysis will occur, the lower the smoke point of your oil will be, and the less effici ...

problems with deep-frying is the buildup of detritus in the fat. Bits of batter, flour, and bread crumbs ...

of oil, and you’re looking at a drop closer to 50 degrees. So at home, you have to heat your ...

As any longtime fry cook will tell you, you should always save a bit of the old fry oil to add to the n ...

to an organization that collects spent oil to be used as fuel for specially adapted cars (in Boston, we ...

with cheesecloth or a paper towel between each use to completely clean it. Store the oil in a cool, ...

ability. It’s up to you, but I know which way I lean. My oil of choice for deep-frying is a ...

Shortening Lard 370°F 40% Extra- Virgin Olive Oil 375° to 410°F 13% Canola Oil 400° to 425°F 7% Sesame Oil 410°F 14% Li ...

Corn Oil 450°F 13% Palm Oil 450°F 81% Soybean Oil 495°F 14% Safflower Oil 510°F 9% Avocado Oil 520°F 12% THE MYTH OF T ...

pressure of water vapor bubbles escaping the food will prevent oil from rushing into the food, an ...

at relatively low temperature. Bound water, on the other hand, requires significantly more energy ...

70 percent of the oil absorbed by fried foods is absorbed within the first few seconds after it co ...

rightfully say to yourself, “Ah, I wish I had battered that first.” Batters are made by combi ...

precise opposite is happening to the batter or breading: it’s drying out and its structure is gettin ...

Breading: Flour Dredge Brined or soaked (often in buttermilk) pieces of food are tossed in seasoned flour and fried. ...

Breading: Panko Bread Crumb Same as for standard breading. Panko crumbs have tons of surface, area, leading to ...

while its bubbles help keep the batter light). Beer- battered items can be redredged in flour for increased crispnes ...

sometimes egg) and rapidly mixed, leaving the batter still lumpy. Foods are immediately dipped and fried briefly. throug ...

COATING Style 1: FLOUR DREDGING Southern-Style Fried Chicken I know how passionate people can get about fried ...

ultracrunchy, well-spiced crust that KFC puts on its birds, but that’s about the only thing ...