Flavor Lab: Why Fries Turn Crisp… or Greasy (Cooking Science)

Flavor Lab Wednesday: Why Fries Turn Crisp… or GreasyOil, Steam & the Science of Frying | Unseen CuisineWelcome back to Flavor Lab Wednesday with Chef Riq — where we pause cooking and study what’s really happening in the pan.On Monday, we covered how to fry potatoes. Today, we’re talking about why fries come out crisp… or greasy.Frying is a battle between oil and water.When steam escapes quickly, it pushes oil away, creating a crisp shell.When steam gets trapped, oil moves in — and fries turn heavy.You’ll learn:• Why oil temperature controls steam release• How surface moisture sabotages texture• The sound difference between balanced frying and failing fries• How can your hands feel the difference between crisp and greasyCrisp isn’t created by oil.It’s created by escape.Visit UnseenCuisine.com for your free Culinary Cockpit™ e-book and coaching details.Follow Unseen Cuisine on social and subscribe on YouTube.Meet me Friday for Recipe Friday.Send us Fan Mail