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22

I believe you are referring to this article? https://www.seriouseats.com/2012/01/the-food-lab-how-to-make-best-buffalo-wings-fry-again-ultimate-crispy-deep-fried-buffalo-wings.html Funny enough, I was reading this yesterday. And if you go through the end, Kenji gives a very scientific explanation on how double-frying your wings can make them more crispy. ...


10

It does help, yes. The first frying acts to partially dehydrate the skin, while partially hydrolysing the collagen into gelatin. The second frying then completes the dehydration and "puffing up". If you didn't have the first frying, there would be less time for those effects before the food burned.


2

The actual USDA recommends that you let your oil cool down, strain it and store it in an air-tight, light-proof container if you plan on using it again. Refrigeration is not mandatory, but highly recommended. These precautions are in place to prevent your oil from oxidizing and giving a rancid smell to your food. 165 degrees Fahrenheit is the minimal ...


0

Found out that oil has to atleast be 165 degrees to be left inside the fryer.


1

So long as the end result is cooked, you can do it however you like. I'm assuming frozen, ready-made, supermarket hash browns [pretty much all you ever see in the UK] Oven bake - the lower-fat alternative, 220°C 15 - 20 mins. Nutrition content as stated on the pack. Shallow fry - medium heat, same total time, turn halfway through. More fat than the pack ...


5

You can cook your food any way that you like, or is practical. There are two issue to consider. First, is the packaged product already fully cooked (and thus only needs reheating) or does it need to be fully cooked? Your cooking or reheating procedure should be appropriate for this first distinction. Secondly, if you use a cooking procedure different ...


2

First, a little chemistry primer on what unsaturated fatty acids look like (this is petroselinic acid): By Yikrazuul (talk) - Own work, Public domain, Link You can see the double bond near the "middle" of the molecule. The "rest" of the molecule is attached to the same side of the double bond axis on both ends, making this a "cis" fatty acid. Rotation ...


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