I chose to do my project on the science of how French Fries and how different oils Affect the cooking time. I never made French fries from scratch and I wanted to see what caused cooking time difference.
The science of French Fries
Before the fries are fully cooked, you must reach a temperature of 140 Celsius in the oil. When this occurs, the potatoes starts to undergo the mallilard reaction, where the fried starts to turn into the golden color we all know and love. The sugars within the fries and the amino acids starts to react with each other and produces that color French fries are famous for.
The experiment and results
The independent variable was the time it took the fries to cook. Heat, potatoes and pan were kept constant in this experiment.
Method and recipe
1. Cut the potatoes into long, rectangular pieces
2. Put a frying pan on the fire and put oil or butter into it. Wait until the oil starts boiling.
3. Put the potatoes 8nto the oil or butter and wait until the mallilard reaction is complete.
4. Remove the potatoes from frying pan and put into a plate.
5. Enjoy
Trial one : 14 mins
This trial, the fries were golden brown and had a crunchy texture to it. This form of fries resembles what is usually served in fast food restaurants
Trial two : 15 min
Soft on the inside, with a thin crust on the outside. The interior was filled with heat possibly from the heat conduction needed to cook the fries
Trial three : 11 mins
These fries were also similar to the first trial.
These results originated from the different chemical agents used to fry these Potatoes. Due to the smoke points for some of these frying agents, more of these agents were needed than others and with that the textures of these fries differ from each other. Butter has a low smoke point and as a result, the fries made from butter was made Softer than any other trial due the needed oil to cook. However, the inside properly cooked and held more air compared to the oils. This is a result of butter’s ability to conduct heat throughout the fry called conduction. Oil has a similar smoke point but there was enough to thoroughly fry and allow the crust to form.
The frying agents also influence the time it takes to cook this. Butter was used in the second trial to cook the fries. Using butter’s superior conduction abilities, the fries created in butter have the shortest cooking time out of the 3 trials. Due to the oils have similar conduction capabilities and smoke points they had similar cooking times.
The science of French Fries
Before the fries are fully cooked, you must reach a temperature of 140 Celsius in the oil. When this occurs, the potatoes starts to undergo the mallilard reaction, where the fried starts to turn into the golden color we all know and love. The sugars within the fries and the amino acids starts to react with each other and produces that color French fries are famous for.
The experiment and results
The independent variable was the time it took the fries to cook. Heat, potatoes and pan were kept constant in this experiment.
Method and recipe
1. Cut the potatoes into long, rectangular pieces
2. Put a frying pan on the fire and put oil or butter into it. Wait until the oil starts boiling.
3. Put the potatoes 8nto the oil or butter and wait until the mallilard reaction is complete.
4. Remove the potatoes from frying pan and put into a plate.
5. Enjoy
Trial one : 14 mins
This trial, the fries were golden brown and had a crunchy texture to it. This form of fries resembles what is usually served in fast food restaurants
Trial two : 15 min
Soft on the inside, with a thin crust on the outside. The interior was filled with heat possibly from the heat conduction needed to cook the fries
Trial three : 11 mins
These fries were also similar to the first trial.
These results originated from the different chemical agents used to fry these Potatoes. Due to the smoke points for some of these frying agents, more of these agents were needed than others and with that the textures of these fries differ from each other. Butter has a low smoke point and as a result, the fries made from butter was made Softer than any other trial due the needed oil to cook. However, the inside properly cooked and held more air compared to the oils. This is a result of butter’s ability to conduct heat throughout the fry called conduction. Oil has a similar smoke point but there was enough to thoroughly fry and allow the crust to form.
The frying agents also influence the time it takes to cook this. Butter was used in the second trial to cook the fries. Using butter’s superior conduction abilities, the fries created in butter have the shortest cooking time out of the 3 trials. Due to the oils have similar conduction capabilities and smoke points they had similar cooking times.
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