Science hacks for crispy snacks

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Want to get super-crispy food at home? Maximize these two crisp-making qualities.

𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-Bordin K, Kunitake MT, Aracava KK, Trindade CSF (2013) Changes in food caused by deep fat frying: a review. Arch Latinoam Nutr 63:5–13. https://www.alanrevista.org/ediciones...
-Choe, E and Min, DB (2007) Chemistry of Deep-Fat Frying Oils. Journal of Food Science 72: R77-R86. https://ift.onlinelibrary.wiley.com/d...
-Ziaiifar, A, Courtois, F and Trystram, G (2010) Porosity development and its effect on oil uptake during frying process. Journal of Food Process Engineering 33: 191–212. https://onlinelibrary.wiley.com/doi/a...
-Dickinson, E (2018) Critical Evaluation of Crispy and Crunchy Textures: A Review. International Journal of Food Properties 16 (5): 949–963. https://www.tandfonline.com/doi/full/...

𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀 & 𝗵𝗼𝘄-𝘁𝗼𝘀:
-https://www.latimes.com/archives/la-x...
-https://www.finecooking.com/article/t...
-https://www.cooksillustrated.com/how_...
-https://www.seriouseats.com/use-vodka...
-https://www.seriouseats.com/the-food-...
-   • Fry Fidelity: The Science Of Fried Ch...  
-   • The Chemistry of Fried Food  
-   • Harold McGee Will Teach You Everythin...  

𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝘀𝗽𝗼𝗸𝗲 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰:
-Lisa Duizer, Associate Professor & Chair of the Department of Food Science at the University of Guelph
-Eric Decker, Professor & Head of the Department of Food Science at the University of Massachusetts, Amherst

MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC.

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