The French fry, despite its name, is not French. The French fry's beginnings are traced back to Belgium, where scholars say that potatoes were fried in the late 1600s. The potato is about 80 per cent fat, 15 per cent starch and 4 per cent protein. Starch is the main component: it is the starch which consists of many glucose-connected molecules and is the most essential for the chemical reactions that occur when the potato is fried. This sequence of reactions contains carbohydrates and proteins when exposed to temperatures above 140 ° C.
Two frying phases are required to last the crispness. First is a frying with a minimum temperature which causes the starch in the granules from the top layer of the potato pieces to leak out, disintegrate and create a glue which strengthens the outer wall of the pieces of potato so that a solid crust may develop. In the second stage of cooking, frying at high temperatures, this hard crust will not impede when it is exposed to moisture in the potato. High-temperature frying allows for browning of the substratum reactions, resulting in increased strength of flavor and crispness
The question I was testing was the effects of oil on fries. To test this I set up an experiment running three trials of cooking French fries with three different oils, Vegetable oil, Canola oil, and Peanut oil. All other variables were kept the same. In conclusion, vegetable oil is the best oil to use when cooking fries. Cooking oil selection plays an important role in the cooking process. It can determine the taste and texture of your food. So, in the future, when cooking or challenging my theory, choose wisely or create your own.
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