French Fries More Crisp When Fried at Jupiter!

In an attempt to create conditions of up to nine times the Earth's gravity, the European Space Agency cut up potatoes and deep-fried them in extra virgin olive oil one side at a time in a centrifuge.

They found that the higher gravity levels significantly upped the heat transfer between the hot oil and the potato, which shortened frying time and resulted in thick, crispy crusts.

Can French Fries be Healthy?
French fries may not be all that bad for us, researchers reveal, but the condition is that it needs to be fried the right way.

In fact, the scientists may have found ideal gravitational condition for making fries: The crust reached its max thickness when potatoes were fried at three times the Earth's gravity.

However, the fries' bottoms remained insulated from the oil by a layer of water vapor rushing out of its pores, which resulted in a soggy-bottomed fry.

The study is set to be published in Food Research International.

Study Finds Ways To Reduce Acrylamide Levels in French Fries
A new study has found the process for preparing frozen, par-fried potato stripscan influence the formation of acrylamide in the fries that people eat.

Source-ANI

Ownership of French Fries Claimed by Belgium
Fries, they are the orphan of street cooking, of low birth. That is why it's hard to establish where they really come from, says French historian Madeleine Ferriere.