'Everyone loves fried chicken! Except, that is, when the chicken—or any fried food, for that matter—is too greasy or overcooked. You can avoid that by knowing the science behind this unique method of cooking, from the importance of maintaining high oil temperature to ingredient selection for the batter to effective removal of surface oil from the food. Trust the science, and you’ll be serving up perfectly prepared fried foods in no time. Find out more about The Culinary Institute of America’s Bachelor’s Degree in Culinary Science.'
Tags: gelatin , fried chicken , Bonds , steaming , batter , suction , capillary action , Browning , Culinary science , Cooking in oil , Moisture in food , Oil molecules , Industrial fryer , Pressure fryer , Collagen breakdown , Reducing grease
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