The Chemistry of Fried Food

You know it, and you love it. Fried food! But thereâ??s more to fried dishes than just plopping food into hot oil. You have to know whatâ??s up with the food youâ??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/19... (I got a pdf of this, which I can send to you via email)
http://cst.ur.ac.rw/library/Food%20Sc... (frying starts at page 292)
https://scienceandfooducla.wordpress....
http://www.npr.org/sections/thesalt/2...
http://www.fsis.usda.gov/wps/portal/f...
http://www.huffingtonpost.com/amanda-...
http://www.finecooking.com/item/48328...
http://www.encyclopedia.com/topic/Fry...


Batter:
http://www.ncbi.nlm.nih.gov/pubmed/20...
http://www.scientificamerican.com/art...
http://www.livestrong.com/article/530...
http://www.foodarts.com/tools/equipme...
https://www.finedininglovers.com/stor...
http://www.finecooking.com/articles/l...
http://www.livescience.com/33128-why-...


Oils:
http://www.heart.org/HEARTORG/Healthy...
http://www.mayoclinic.org/healthy-lif...
http://www.health.harvard.edu/staying...
https://authoritynutrition.com/health...
http://www.bbc.com/news/magazine-3367...
http://onlinelibrary.wiley.com/doi/10...
http://www.foodarts.com/tools/equipme...


Images: https://commons.wikimedia.org/wiki/Fi...
Deep Fryer: https://commons.wikimedia.org/wiki/Fi...
Chicken Bubbling: https://commons.wikimedia.org/wiki/Fi...
Donuts: https://commons.wikimedia.org/wiki/Fi...

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