Donte’s & Nayir’s Fantastic Fried Oreos

Introduction: In 2002, Charlie Boghosian, for the last decade or so, has been touring state fairs in California, and elsewhere with a trailer equipped with everything a man could want including a deep fryer. It was during one of these runs when he invented the deep fried oreo. Deep fried oreos are made by covering the oreo in some type of batter, Then deep frying it until the exterior is golden brown. With its crispy outside, and crunchy insides, this makes fried oreos one of the most desired deep fried snacks.

Summary Of Findings:  Deep frying is more of a chemical reaction. Unlike water, oil doesn't boil, it gets hotter and hotter, almost doubling the temperature of water’s boiling point, which allows for the cooking to be more fast paced and sped up. The first reaction occurs when the water vaporizes into the dough. This causes the dough to become dry, and to be utilized as a protective barrier that seals the inside, keeping it moist and intact. The last reaction occurs when the sugars fuse with the proteins to give the dough that golden brown color.

Summary Of Experiment: For materials, get fried oreos and some type of batter (preferably funnel cake or pancake batter), pot filled with oil, and 3 small mixing bowls. Pour water in batter, and stir until all of batter is included,and no dry pockets are left. Next, allow for oreos to be submerged in batter. Bring pot of oil to high heat, and fry oreos until golden brown. In this case, before the deep frying, place one small mixing bowl in the freezer for 10 minutes, make one batter watery, and leave a normal batter.

For this experiment we hypothesized that the watery batter would come out with pieces of batter missing, exposing some of the cookie, and be crispy. The frozen will come out similar to the regular batter, but just come out softer and fluffier.

The observations that we recorded on the first batch (watery batter) were that it looked more rigid along the edges, it had pieces of batter missing, it took longer to get brown, and it floated to the top of oil within a few seconds. Upon tasting it we concluded that it was chewy on the inside, and crunchy on the outside. This is due to the lack of batter on the outside and serving as a protective barrier to the cookie on the inside.

The observations that we recorded during the second batch (normal batter) were that it was smooth around the exterior, floated to the top right away, took less time to brown, and small portions of the cookie was exposed. After tasting it we concluded that it was softer and smoother than the first batch, the batter almost stretched all around the cookie, it also had a fluffy exterior, and a chewy interior. This is due to the fact that the carbon had more batter to help cook the outside, and server as that protective barrier to the cookie.

Lastly, the final observations we recorded were during the frozen batch. We recorded that it took a long time to float to the top, this is due to the carbon molecules taking so long to get heated, and create air bubbles. Also, it took the longest to brown, and it looks as it it’s a giant air pocket in the batter. After eating it we concluded that it was the softest and fluffiest of the three, and it was greasier.