Introduction:
I like to cook and I made fried Chicken before. Making chicken is one of the thing my grandma taught me on the weekend for Sunday dinner. In this experiment we used three different type of oils named peanut oil, vegetables oil, and canola oil .To see the differences between how it looks and the amount of time it take.
Science:
The science of fried chicken begins as the chicken is getting put in the oil. Some oils heat up slower and some heat up faster because they are difference structure of fatty acids. All the oils has a difference type of fat that can cause you to unhealthy.The oils also has a physical changes with the different mixing in the flour and getting seasoned. It’s a physical change because at this point the oils had no temperature or heat.when the chicken goes though a chemical change the frying of the oil. It become crispy from getting cooked with the oil but before the chick was frozen and uncooked.
This picture shows the different percentages of oil that influence how long the chicken will take to fry.
Experiment and Results:
First I started with canola oil and started with cleaning the chicken. Then I seasoned the chicken with black pepper and season salt, Next I added flour and turned on the fire to let the canola oil get hot. Will waiting for the canola oil to get hot for about 20 minutes I placed a piece of chicken in the oil and let it cook for 15 minutes. As the canola oil fried the chicken It took a long time to cook and as the chicken was cooking with the oil it made the chicken come out with a light crisp.
After cooking the chicken in peanut oil. First I seasoned the chicken with black pepper and seasoned salt, Next I added flour and turned on the fire to let the peanut oil get hot. Will waiting for the peanut oil to get hot for about 20 minutes I placed a piece of chicken in the oil for 15 minutes. Cooking with peanut oil would make the chicken a golden brown crisp color and cooks the chicken slow.
Finally I cooked the piece of chicken in vegetable oil. I started off seasoning the piece of chicken with black pepper and season salt then added the flour then put the vegetable oil on the fire and waited until the oil got hot. Then I placed the piece of chicken in the oil for 25 minutes. Cooking with the vegetable makes the meat darker and the vegetable oil cooks faster.
Summary:
After our experiment was finished we did a taste test. For the piece of chicken that was fried in canola oil the meat was light in the inside and it wasn’t greasy. For the piece of chicken that was fried in peanut oil the inside was a little dark and was dark on the outside and it wasn’t greasy. Lastly the chicken that was fried in the vegetable the meat was dark on the inside can crunchy on the outside it was greasy and the taste was a little salty. what I learned in this experiment is that frying chicken takes time.The difference between vegetable oil and peanut oil is that vegetable cooks the chicken faster and all the way through and with peanut oil the chicken cooks slower and doesn't absorb the oil. Peanut oil is usually the go-to oil for deep frying because its smoke point is 450°F (232°C), and it has a neutral flavor. Carefully track the temperature of the frying oil it'll result in a bitter-tasting bird due to its low smoke point. Go for a neutral-tasting oil with a high smoke point, like canola,vegetable, or peanut oil. Grandma said go BUY your vegetable its on sale only grandma special.
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