The Chemistry of Fried Food
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- čas přidán 24. 06. 2024
- 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:
www.ncbi.nlm.nih.gov/pubmed/19... (I got a pdf of this, which I can send to you via email)
cst.ur.ac.rw/library/Food%20Sc... (frying starts at page 292)
scienceandfooducla.wordpress....
www.npr.org/sections/thesalt/2...
www.fsis.usda.gov/wps/portal/f...
www.huffingtonpost.com/amanda-...
www.finecooking.com/item/48328...
www.encyclopedia.com/topic/Fry...
Batter:
www.ncbi.nlm.nih.gov/pubmed/20...
www.scientificamerican.com/art...
www.livestrong.com/article/530...
www.foodarts.com/tools/equipme...
www.finedininglovers.com/stor...
www.finecooking.com/articles/l...
www.livescience.com/33128-why-...
Oils:
www.heart.org/HEARTORG/Healthy...
www.mayoclinic.org/healthy-lif...
www.health.harvard.edu/staying...
authoritynutrition.com/health...
www.bbc.com/news/magazine-3367...
onlinelibrary.wiley.com/doi/10...
www.foodarts.com/tools/equipme...
Images: commons.wikimedia.org/wiki/Fi...
Deep Fryer: commons.wikimedia.org/wiki/Fi...
Chicken Bubbling: commons.wikimedia.org/wiki/Fi...
Donuts: commons.wikimedia.org/wiki/Fi...
You can't meaningfully say "twice the temperature" when using Celsius. You have to look at it in Kevin. (Or Rankine, but that's uncommon.) The boiling point of water is around 100C, or 373K. 180C is 453K. Thus, oil that hot is about 21% hotter than the boiling point of water.
Upvoted and commented for visibility.
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I came here to say this, but it appears I don't have to.
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Why is butter fried. Seems like a heart attack on a stick, well that's what it is.
Scott Velez deep fried butter is just ridiculous
There are absolutely no links between butter (saturated fats) and heart attacks. If you can show me a single, clinical, scientific study that concludes otherwise, I'll take it back. But, since there aren't any clinical studies linking saturated fats to cardio-vascular disease, I won't have to.
Good luck.
SpektralJo Just delicious*
gustavlp its a joke
RayBlueCow pure Butter is just disgusting
You *said* Chemistry, but heat transfer, boiling, and oil uptake are all Physics!
Micah Philson Please tell me you aren't serious...
Everything is physics, except math.
Dealing with chemicals is chemistry.
Everything is physics!
RockCandii How is that not serious? Boiling points, heat transfer, and movement are all physical properties. Cooking something is a chemical change, but they just talked about the heat transfer and moisture evaporation here. They could have brought in what different organic compounds made what kinds of oils, or how those isomers affected their properties like boiling point, but this was just entirely "Heat transfers, water boils, oil takes its place".
Are you trying to imply I'm wrong, then? This may be a pedantic subject, but it's no worse than being that one guy who actually spends the time to complain about "those one guys" in their comments.
I am at a chinese restaurant waiting for fried chicken and fried rice as i watch this I mean, the timing is insane
Jarrell Jones LOL. How is chinese food?
It truly is. How come that one of almost 4 million SciShow subscribers is eating or waiting for fried food as he/she discovers the video? What a coincidence! :)
Jarrell Jones herregud!!!
Burlak
know what's fucked up? that fried chicken was the worst shit ive seen in my life. i didnt even eat it. i just threw it the fuck away.
Ifly 777
it was terrible, actually. i had to throw it away :( im never going there again
lmao, i can always tell the host by the dislikes
*alot for the girl*
*some for the guy*
*barely none for Hank*
Her voice is just really, really painful to listen to.
I disagree with that point.^
SoulOfTheReaver Agreed. She's also really nasal, and there's something about her cadence that makes me want to punch walls. I just can't stand listening to her.
i actually really like her. But i'm bias, i always like nerdy girls. Don't see why shes getting so much hate.
she's new...give a year and we'll see how that goes.
SciShow Gastronomy; I'm down for that!
but it's evil when you're hungry xD
Anyone else notice how this presenter completely loses all excitement in her voice as soon as she is on the last word of a sentence. Remins me of the sketch my name is laura from game grumps
Two of my favorite things in the world: Fried food and chemistry, in one video
this is the kind of content I'm on the internet for
Her voice is like listening to nails scratching a chalk board.
Agreed, such an abrasive voice.
You two are dicks, hope you got off watching the vid :)
Nothing like it at all.
dicks
Oh no, my free education is presented by a person I don't like and I refuse to deal with it like an adult. (;_;)
DOO SOME SHOWS ON CHEESE!!! I WANNA KNOW MORE ABOUT CHEESE SCIENCE!
Jay Xan they did a whole compilation of cheese vids at some point
Cheese! It gives you gas! 😟
CHEESE SCIENCE
Real cheese or the plastic you eat on pizza? Cuz teal cheese just go and ask a grandma
The fat people have spoken. Lol
Can you do one on cerebral aneurysms? I had one rupture at 19 and would love to learn more!
yea, i feel ya. i get one whenever i see, or hear, this creature. scishow became very dangerous
di nf Well, hopefully the next one gets you, then.
WHY IS FRIED FOOD SO TASTY BUT SO UNHEALTHY LIKE WTF I WANNA EAT BUT I ALSO DONT WANT DIABETES
heart disease or diabetes, while it IS a possible outcome, would only occur if you ate fried food everyday, every meal, for a few months. So eating fried food every now and then is A-OK, just don't go completely nuts.
Sleepy .Time I feel a crippling depression now ):
It tastes good, because our taste evolved in an environment, where it was important to find the food sources with the most energy in them. An deep fried food has a lot of Energy (Calories) in them because of the fat. Therefore it tastes good.
***** yes and no, while you are correct, when fat is ingested, your body turns the fat into usable energy(sugar). Some of it goes to storage, aka your waste line but most is transferred to all of your cells through your blood.
By that logic, 100Rhiannon, biting into a block of butter or drinking a glas of salad oil should both be taste nirvana while in reality both is just gross. Your logic is flawed.
my eyes on the video but my mind on fried chicken all through the video.
Don't forget that also higher temperatures reduce oil uptake. Never drop food into a cold fryer. The boiling water on the surface creates a pressure that pushes oil away and resists the uptake. If the oil isn't hot enough, it not only takes longer to cook but there's no vapor pressure to hold back the oil from getting into the food.
Yeah if you drop something into a cold fryer then it just sucks up all the oil.
holy crao im so early
hello scishow, just wanna say thanks for teaching us and making us smarter by allowing us to absorb the daily knowledge that you guys have provided
Jesus you people are shallow. Majority of the comments about the appearance of the girl hosting the show, instead of the actual content of the show.
greenfloking for me appearance dont matter, its those fluctuating vocal pitches gets obvious whenever she finishes her dependent clauses. The other scishow host do this less obviously. #thevocalfry pun intended
greenfloking +
Absolutely, and I actually think she's pretty cute
Andre Tsang same lol
it's her beauty and and the way she moves so much while talking that distract me so much from the video that i miss out on half the stuff
The video linked at the end "Can you cook alcohol out of food?" is private, and it has probably been since it was first posted because I don't remember ever watching it.
to me she is one of those girls that you can't quite understand why you find attractive
I know, right?
seriously, I don't find her attractive at all...
Stfu, not relevant
Jamalma Zahoe she's ugly as fuck
Lucille Audinet YOU SHUT THE FUCK UP! The opinions and discussions of a few CZcamsrs is none of your goddamn business so go mind your own fuckhole!
Olivia seems much more confident in front of the camera now. Good job, Olivia!
I wonder how she is doing now
Thx scishow... now I'm hungry at 1:00 in the morning....
Ayyyyy she has nail polish before the advert, but not after!
I feel like my eyes have opened. I finally understand why we do what we do, and why coat things in batter sometimes.
and then you have all the falafel places that don't know that the frying temp for the falafel is higher than the one needed for chips and they end up with crappy chips
I saw a bird today
O k?
James Larson its really cold
Sketch It D.I.Y I like how u add in the "(sarcasm)"
Wowe holy sht you deserve more likes! Kappa
NAIL!! Kick it's ass...
HOW DOES SOMETHING BECOME SOFT AND CRISPY AT THE SAME TIME
soft on the inside, crispy on the outside, think of it like an armadillo
sokiX1 I'm cracking up, comparing an armadillo to fried food XD
Soft from the outside and crispy from the inside?
I know where this reference from.
Or think of crickets. Crunchy dog-food flavored exoskeletons encasing soft peanut-buttery cricket flesh. Mmm.
Mmmm, now I want fried armadillo.
Really good video, learned things and felt I leveled up in fry skill.
idk who this girl is, but I like her. hank is still my dude but she's cool
yeah, I'd love to talk politics and drink beer with her.
he's on paternity leave
I don't typically ever watch anything without Hank Green but I love fried foods so much and this helped me realize why some oils would make my food taste... Strange even though my ingredients never changed!
Thank you scishow!
Why does it seem that every single sentence is a question with her?
The word for which you're looking is "upspeak".
I like how there going into the science of cooking it's really interesting!
FASCINATING!! I'm so glad I found this video!
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?
Why does everyone hate Olivia? You guys have issues. Imagine if you were a host, you would most likely be terrible, and a lot of people would hate you. So think of it from her perspective, and treat others as you would like to be treated. Even on the internet.
Matt Gibson those people r fuckers , i love her
Beth Johnathan agreed, she's amazing; very intelligent, and definitely beautiful as well. She's great!
Remember kids, everyone hates Olivia.
All 8 billion human beings, regardless of their walk of life… hates this educational host :P
Olivia + fried food = my favourite combo! :) I absolutely love this video!
It's good to see that _someone_ hasn't sailed right past Thanksgiving, into Christmas, though it would be nice if your website had a name that was easier to remember.
I saw this... and I drop my cheeseburger by mistake and picked it back up. 😉😊👉🍔🍔
The universe is proud of you, well done.
hydron powers lip hairs and crisp sandwiches
*with stereotypical nerdy voice* Actually, the Universe is proud of itself, because he is part of it.
hydron powers
fuck your emojis
YOU KNOW WHAT I LIKE MORE THAN FRIES? KNAWLEDGE
Doing a great job ... thx for making content on crashcourse and scishow that everyone in my family from 8 to 80 enjoys watching.
You know, i didn't really like Olivia at first, but she's getting much better at hosting. Kudos to her.
She kinda talks like if she is reading a school assignment. The other hosts have managed to obtain more of a "hey bud, I just heard this really cool thing" vibe when talking.
OTHER studies have shown that food cooked correctly at the right oil temp. has very little oil uptake and only slightly more fat than baked versions. Most people fry food wrong.
super helpful , thank you!
Lol I can still remember when my aunt was making fondue for the first time. The recipie called for her to heat the oil. She was going to wait until the oil was boiling! I took a peek in the pot and said it was hot enough and laughed at her wanting to wait for it to boil.
So we know about food frying
Now explain why we dislike vocal frying
Why do my lips dry up every winter ?
Cold air holds far less moisture than warm air. That's why your bathroom fogs up in the shower
Don't use Vasoline
Άννα Κωστα because you are dying
you aren't sucking enough
vegeta, im haunting you
I'm watching this while waiting for my order of fried food in a restaurant XD
Very interesting and worthwhile video.
"Or for any messy task..."
So I can have a snazzy SciShow sex apron? Cool.
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Observe how the male of the species demonstrates his ability to sexualize any item worn on the females of his species.
Who said a female would wear it?
Observe how a youtuber gets his rocks off by being snobby in comments.
I just realised she has a septum piercing, that's metal.
and unattractive
Christopher Rowe different strokes for different folks.
Christopher Rowe because this channel is clearly a fashion show
Jovan, the middle section of the ribs is the sternum
it's literally metal though, looks like some kind of stainless steel.
You guys should do a video on the different ways to cook a turkey. Especially frying a turkey and why it can cause a fire. It seems interesting and fitting for a thanksgiving video. You can teach how to fry a turkey properly and SAFELY.
I loved this episode. I love food and cooking and science and this was like a super-trifecta for me
Polyunsaturated oils have (weak) carbon=carbon (double) bonds. All oils have carbon-hydrogen (single) bonds, as well as c-c (1) bonds. Saturated fats have no c=c double bonds.
Few vegetable oils (except coconut) have a high smoke point. Most animal fats (lard, tallow, schmaltz) are saturated and have high smoke points. Partially hydrogenated oils / fats are to be avoided (artificial trans fats).
Sad.
Peanut oil is one of the best to fry in.
my mouth has enough space to fit 1 (large) carbon pizza=pizza (extra) pepporoni. THEN DEEPFRY IT.
yeah , she said carbon to hydrogen bonds which made me think the same
Ross Parlette: Sun flower oil, rapeseed oil both have high smoke point and they are very common oils. Certain kinds of olive oils have very low smoke point, though.
You forgot to mention dextrinization - the 'brown' flavour of crispy fried foods. It's the browning of starches through heat.
Tomorrow's my cheat day. I'm very much looking forward to some deep fried deliciousness.
Tomorrow's my cheat day too! I hope my marriage survives...
loving this food series. make a sciency cooking channel and youre my hero
Birch Weber Good Eats. Almost anything involving Alton Brown
shookings Exactly what I was thinking about. ChefSteps is also really awesome.
"Thanksgiving is coming up" You wot m8?
The right temperature is the key to great food.Speaking of fire...
Exactly 31 years ago,a smoker carelessly dropped a lit match into a wooden escalator.
For 15 minutes,the fire grew boringly slow.But then suddenly,a jet of flames erupted out of the escalator at 42kph(21.1mph),killing 31 people.
We all know that the crispier,the better.
+Out Of Place Ninja If you are an American,well I'm referring to London's underground Tube.
If you're British,that is because all escalators are now upgraded to metal.
Out Of Place Ninja I have. I pay $20,000 a year for a college that still uses them. NY.
Great presentation about the chemistry behind frying with various oils.
Keep it up! thanks! God bless you.
Hope to see you on another video presentation.Bye.
I came here to escape from my heat transfer homework, and you guys talk about heat transfer. What the hell.
If im this early, do sci show reply?
SciShow never replies. They don't care about us commenters anymore. :(
With good reason.
Sketch It D.I.Y Im early compared to the majority of viewers....
Yes!
my hevens
SciShow eyyyy
olivia looked super unimpressed to have to shamelessly endorse that apron 😂
Man am i glad i took that biology course last semester. It's much easier to learn from SciShow now that i understand most of it.
Good timing, I just learned how to deep fry stuff two days ago. I've made meat croquettes and deep fried salmon so far. Yummy. I might try potato wedges tonight.
Fluffing is always good.
huldu The Fluffer was bad, though.
About 0:42 , you say that bubbles come from the water (moisture) and not from the oil.
How come, then, if you boil only oil, you still get bubbles ?
That only hapens if you got something else in there usually water doesn't take much some drops are enough
So even if you boil a lot of oil for deep frying, you won't get bubbles as long as you don't put anything else in it?
right. the boiling points (rather: boiling range, because the oils are a mixture of different molecules) of plant oils are well over 300°C
The surface of the pot is not completely clean and dry is the usual reason.
you guys should really make a scishow cook series ~cooking chemistry
The tastiest episode of SciShow to date.
No mention of the risks involving acrylamide creation?
Well, as an environmental engineer, we do have scientific ways of estimating risk!
*Positive:* This is an informative video: Like the bubbles being caused by moisture evaporating off. Neat fact!
*Negative:*
"Since the Oil's temperature is nearly 2 times the boiling point of water"
Not really: Celsius isn't an absolute scale, Kelvin is.
Water boils at around 373.15K
Fat at 180C is at around 453.15K, which isn't double water's boiling point
(Just as I wouldn't say -10C is twice as cold as -5C, from an energy point of view)
*Question:*
Yes, the air bubbles could form a protective layer around the fried food like the Leidenfrost effect, but if the oil, or even the air from the food, is hot and is touching the solid food directly, isn't that conduction, not convection? I believed convection was the movement of fluid or even other materials due to hotter (less dense) and colder (more dense) areas. Yes, they do rise to the top, so yes the food is in a hotter area, but that's not what's directly cooking the food, right?
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They say conduction, where do they say convection?
Hey Dittoma! Food scientist here from the University of Illinois - First, you should realize that in Food Chemistry it is very common to use *C rather than Kelvin. Mainly, this comes from a standpoint of using repeatable and the ubiquitous temperature. So while it isn't an absolute scale, they are just doing 180/100*C, or the degrees of frying divided by water boiling in Celsius. She wouldn't be incorrect if she said "double the boiling point in degrees Celsius", technically. Furthermore, to answer your question: The mechanism of frying is a complex one. As heat penetrates, water inside the material turns to vapors and then diffuses out of the material. As this occurs, oil penetrates into the first little bit of layer around the food. With this opened parting, heat penetrates through the hot oil inside and through the surrounding hot oil. Thus, convection spreads the liquid, aka oil in this case, to spread heat. However, according to Dr. Pawan Tahkar, a very seasoned researcher in oil mechanics: "Heat penetrates by conduction and convection, water changes to vapor, a pressure gradient is formed, water moves ouwards, and oil brings in large amount of heat causing more water loss." So while they aren't fully correct, they aren't fully wrong!
Hope this helps!
Thank you very much for your response :D
SyncShips, sometimes I hope I could like comment more than once. This is one of those times as your reply was very informative and thorough.
Great vid. Not to simplistic for those of us who don't need the extra explanations, but there addition makes this vid inclusive for those who do.
I dig this snazzy lady. Also, I could really go for some french fries right now.
Cooking is science :)
Jessie,we need to cook.
Senpai noticed me.
cooking is more art than science.
but baking is almost all science.
All I hear is "blah blah blah blah . . . everything is better fried"
Thank you for the subtitles .
I, for one, welcome the new scishow cooking channel.
Could you make one on the specifics of Convection/conduction cooking food?
I don't know why but it's really annoying that her voice clips are overlapping. She starts speaking the next sentence/clip before the previous one is even finished.
Is 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)?
great video, fantastic presentation.
My stomach clicked this video for me.
She looks so uncomfortable in that apron. xD
As a fry cook, this is kind of interesting. It's so weird how the smallest bit of water can cause the oil to start bubbling and crackling like crazy.
Tip: Flour helps a looot with oil. At my job, you have to lay the chicken horizontally into the grease, so hot oil will typically get splashed right onto you. If it happens, all we do is rub a little flour onto the spot immediately and it's like it never happened.
Good to see Olivia again!
With tempura veggies use a clear soda pop in the batter it's the best!
I don't get why people don't like certain hosts. The purpose of this channel is to teach you, not for you to rate how annoying a certain person is.
I have Aspergers and even I understand this aspect of human interactions. Do you really not understand how most humans think, or are you just saying you don't understand to feel good about you 'morality' while you actually do understand?
/r/iamverysmart
In this case I think we are free to interpret "I don't get" as shorthand for "I am exasperated by humanity to the point where I can't articulate it save by expressions of confusion". It's a phrase I've often used myself, also someone with AS. P.S.: I'd ask you kindly not to use the diagnosis as an excuse to be a smartass. q:
At first I felt reluctance towards her, mainly because she was new, but now its fine.
Boo! Olivia isn't an entertaining host. She is unprepared and nervous. She doesn't present well and ruins Scishow for the fans.
where can i get more info on this? i mean chemistry of cooking. thanks!
Getting much better now :)
Your glasses were so disturbing in that video Oo
I remember when SciShow had actual sciences
R0ZONGO lol
Then stop asking dumb ass questions ROZOtheHOMO
And what is this in your opinion? Chitchat?
how is it not science?
Hello SciShow. I appreciate you.
For the love of god, don't read from the screen verbatim
KylerHayes lame ass roast
why are you verified? :D
Are you a youtube employee or something?
Scishow aprons?.. Lol how specific of an audience do you wanna market to
Twice the boiling point of water?
So 746.3 K?
I thought this was *SCI*show! Who's editing this copy, anyway?
why dont you go protest in the streets
Ian Conn Glad I wasn't the only one to notice that! Glad to have you aboard.
David Yoon, no. 100C = 373.15K. 373.15K *2 = 746.3K.
You can't multiple any other temperature scale except for kelvin because it is the only one that is based around absolute zero. Other temperature scales use an offset making multiplication completely arbitrary. "twice as hot" really means the molecules are moving twice as fast. So it must be based on absolute zero or that makes no sense.
verdatum Spot on, man.
It is a science show, is it not?
Then why on earth would anyone even argue this point?
It is clearly only valid to multiply in the Kelvin scale.
Christopher Rowe I think you should expect more from them.
I certainly do.
Hi. question. is there a relationship between the boiling point of the oil and the smoke point? shouldn't vegetable oils have a lower boiling point and hence form the gases more easily, ruining the food? please clarify. thanks
Thanks for giving me a really good cooking tip girl
Olivia!
As a organic chemist, I've found that the worst episode of this normally good show, ever! Pyrazines muthafuckers! When the magic in the flavor of fried food is in the volatile nitrogenated (normally derived from proteins) in the food!
In the presented model fried food is good just because is just grease enough plus fluffynes from popped bubbles generated from the hot oil! It's like to say that the smell of popcorn was already inside the corn grain, and the heat just released them! Or that bread is just flour dried-by-the-heat! There are very fast and complicated organic reations that goes on when starch plus protein are heated (Maillard reactions to protein pyrolisys).
PS:Anti glare lens - just google it
awesome stuff!
awesome upload!