You know it, and you love it. Fried food! But there’s more to fried dishes than just plopping food into hot oil. You have to know what’s up with the food you’re cooking and what oils will work best for you dish.

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Sources:
General:
http://www.ncbi.nlm.nih.gov/pubmed/19595388 (I got a pdf of this, which I can send to you via email)
http://cst.ur.ac.rw/library/Food%20Science%20books/batch1/Marcel%20Dekker,.Food%20Chemistry,%203rd%20Edition..pdf (frying starts at page 292)
Fair Food: The Science of Deep-Frying
http://www.npr.org/sections/thesalt/2016/03/24/470396393/fry-and-fry-again-the-science-secrets-to-the-double-fry
http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/deep-fat-frying-and-food-safety/ct_index
http://www.huffingtonpost.com/amanda-greene/back-to-basics-the-scienc_b_3276776.html
http://www.finecooking.com/item/48328/the-science-of-frying
http://www.encyclopedia.com/topic/Frying.aspx

Batter:
http://www.ncbi.nlm.nih.gov/pubmed/20623702
http://www.scientificamerican.com/article/beer-batter-is-better/
http://www.livestrong.com/article/530119-when-deep-frying-how-is-batter-different-with-milk-or-eggs/
http://www.foodarts.com/tools/equipment/13431/the-frying-game
https://www.finedininglovers.com/stories/what-is-tempura-batter/
http://www.finecooking.com/articles/light-delicate-tempura.aspx?pg=1
http://www.livescience.com/33128-why-does-beer-foam-.html

Oils:
http://www.heart.org/HEARTORG/HealthyLiving/HealthyEating/Nutrition/Saturated-Fats_UCM_301110_Article.jsp#.V-g7CpMrLVo
http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/cooking-oil/faq-20058170
http://www.health.harvard.edu/staying-healthy/the-truth-about-fats-bad-and-good
https://authoritynutrition.com/healthiest-oil-for-deep-frying/
http://www.bbc.com/news/magazine-33675975
http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2007.00352.x/full?wol1URL=/doi/10.1111/j.1750-3841.2007.00352.x/full&regionCode=US-OH&identityKey=b97a5e3f-f919-4eaf-a79b-f49f55337a2c
http://www.foodarts.com/tools/equipment/13431/the-frying-game

Images: https://commons.wikimedia.org/wiki/File:Deep_Fried_Oreo.JPG
Deep Fryer: https://commons.wikimedia.org/wiki/File:Frituren.jpg
Chicken Bubbling: https://commons.wikimedia.org/wiki/File:Deep_frying_chicken_upper_wing.JPG
Donuts: https://commons.wikimedia.org/wiki/File:Jack%27s_Donuts.jpg

All cooking is science: we use chemistry and physics to steam, fry, bake, or microwave almost all of our meals. However, there are some cooking methods that delve into even deeper and stranger scientific territory.

#cooking #chemistry #physics #kitchen

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Sources:
http://thefullapple.com/2016/06/25/the-science-of-food-pairings-why-does-gin-and-tonic-taste-so-good/

Taste vs. Flavor: What’s the Difference?

http://www.nature.com/articles/srep00196

Methylcellulose (metil)

http://thecookandthechemist.blogspot.com/2013/02/hot-ice-cream-methylcellulose.html
http://www.playingwithfireandwater.com/foodplay/2008/03/methylcellulose.html
http://www.scientificamerican.com/article/cryogenic-cooking/
http://food-hacks.wonderhowto.com/news/food-tool-friday-flash-freeze-anything-with-anti-griddle-0159897/
http://www.scientificamerican.com/article/the-science-of-sous-vide/
The Science of Sous Vide

Sodium Alginate (alginate, algin)

Basic or Direct Spherification

Transglutaminase (meat glue)

https://delishably.com/food-industry/Meat-Glue-What-It-Is-And-What-You-Should-Know

Maltodextrin: Converting High-fat Liquids into Powder

http://sciencemeetsfood.org/magicalmaltodextrin/

Lecithin (lecite)

http://drinks.seriouseats.com/2013/07/cocktail-science-foam-eggwhite-gomme-dry-shake-beer-foam-eggwhite-alternatives.html
The Science of Cotton Candy
http://www.portageinc.com/community/pp/cottoncandy.aspx
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3551143/
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# 1 Fat Burning Tip to reduce body fat and lose weight fast in just 10 days.
How to lose belly fat in 1 week? How to lose weight in 10 days? How to cut the fat from body at the fastest rate? If you are worried about these questions about fat loss, then. this video is for you.
In this video, I am going to share with you just one tip that will reduce the fat from your body at the fastest rate. Believe me, following this tip can take your weight loss journey to a whole new level. I will tell you why.
Let us briefly understand why do we get fat? When we eat in excess to what our body can utilise, it starts storing the excess in glycogen stores. And when the glycogen stores are full, it starts accumulating it in the form of fat. So, we will talk about just that one thing which will deplete the glycogen stores and tap the fat.
If you are someone who thinks that you have tried almost everything but this stubborn belly fat is not going off, you should try this. Or if you are someone who is extremely overweight and does not know where to start from, you should definitely try this.
The best thing about this tip is that it gives fast result, it is very easy to follow and then you need not spend even a single rupee.
For energy, our body first uses the glycogen stores then it moves on to the fat and then it goes to the muscles.
This is simple yet very effective way to cut fat from your body.
I challenge you to follow this tip for just 10 days. In a span of just 10 days, you will be able to see a striking difference in your appearance. You will see that the fat from your body is just getting melted down.

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I wish you good health.
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Special thanks to John Gunstad, professor with the Department of Psychological Sciences at Kent State University, for speaking with us about his cutting-edge research on how losing weight affects brain function.

Following is the transcript of the video:

Here’s what losing weight does to your body and brain.

During the first week, you may find it easy to lose weight by simply switching to a healthier diet. But as your metabolism adjusts, you won’t burn as many calories as you used to.

So losing additional weight will become harder.

Making matters worse, as the fat melts away, you’ll start to experience an increase in appetite. After a meal, fat cells release a hormone called leptin into the bloodstream.

This surge in leptin levels signals to your brain you’re full and should stop eating. But with less overall fat, people who lose weight show a measurable dip in leptin.

Brain scans of obese patients who had lost 10% of their body weight revealed that less leptin leads to increased activity in regions of the brain that control our desire to eat.

The result isn’t just an increased appetite but an even stronger urge to eat fatty, high-calorie foods, because your brain is trying to restore the body’s leptin levels to normal.

However, fighting that early impulse to gorge on pizza and donuts is worth it in the long run.

Besides the decreased risk of heart disease, hypertension, high cholesterol and type 2 diabetes, scientists studying overweight people discovered that losing just one pound of body weight reduces four pounds of pressure on knee joints.

Losing excess weight also reduces strain on the blood vessels, increases blood flow to the brain, and boosts overall brain function.

Several studies have shown that people who underwent weight-loss surgery saw an improvement in memory, concentration, and problem-solving skills in as soon as three months.

Plus, brain scans indicate that people who lost weight and kept it off for nine months reacted differently when shown images of high-calorie foods than before they lost the weight.

The brain regions that process reward, motivation, and taste didn’t react as strongly, whereas the areas that promote overall self-control had a boost in activity.

So fighting those cravings early on might make them easier to control later. Turns out — like anything else — losing weight can get easier with practice.

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#Weight #WeightLoss #TechInsider

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What Losing Weight Does To Your Body And Brain | The Human Body
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For cooking, you can use various methods or techniques, for preparing varied food dishes. For example; French fries are fried, muffins, cookies are baked and soup is boiled.
So, one needs to have a basic idea of which cooking method is right for which kind of food item.
In this video, I explained all the cooking techniques or methods used for cooking various food items or dishes.
Some major cooking methods are:
Time Stamp
00:00 Introduction

Concepts: grilling vs roasting, grilling vs broiling, grilling vs bbq, grilling vs barbecue, roasting vs broiling, roasting vs braising, roasting vs rotisserie, grilling cooking method, pot roasting cooking methods, spit cooking, f&b practical, cooking techniques, cooking techniques and methods, cooking techniques video, cooking methods explained, cooking methods vocabulary,
cooking methods for vegetables,

Attribution:

Description
English: Boiling water in a pan
Date 30 November 2018
Source https://smart.servier.com/
Author SMART Servier Medical Art

“Icon made by Freepik from www.flaticon.com”

Description: A nice beef stew for dinner.
Source: Flickr: https://flickr.com/photos/81648904@N00/7136496
Author: Robin DeGrassi from Denver, Colorado, USA
Reviewer Andre Engels
This file is licensed under the Creative Commons Attribution 2.0 Generic license.

Description: Calcutta Maidan Chicken Stew With Toast
Source Own work
Author Sumit Surai: https://commons.wikimedia.org/wiki/User:Sumitsurai

Description: Braised Ox Cheek in Star Anise and Soy Sauce.
Source: originally posted to Flickr as Braised Ox Cheek in Star Anise and Soy Sauce
Author: Alpha: https://www.flickr.com/photos/10559879@N00/279944355

Rotisserie

Description: Doregrill Neoflame Rotisserie
Author: NwongPR: https://www.flickr.com/photos/nwongpr/15140359699

Description
English: Sous vide stick Wifi for precise control over the water temperature of sous vide cooking.
Date 31 July 2017
Source: https://www.flickr.com/photos/157258407@N06/35490135993/
Author: Anova Culinary
Under CC02 licence: https://creativecommons.org/licenses/by-sa/2.0/

#CookingMethods #BBQ
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Go and read some exciting stories
https://www.wattpad.com/user/GeneBorisanov
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