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.

Hosted by: Olivia Gordon
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Sources:
General:
http://www.ncbi.nlm.nih.gov/pubmed/19... (I got a pdf of this, which I can send to you via email)
http://cst.ur.ac.rw/library/Food%20Sc... (frying starts at page 292)
https://scienceandfooducla.wordpress....
http://www.npr.org/sections/thesalt/2...
http://www.fsis.usda.gov/wps/portal/f...
http://www.huffingtonpost.com/amanda-...
http://www.finecooking.com/item/48328...
http://www.encyclopedia.com/topic/Fry...


Batter:
http://www.ncbi.nlm.nih.gov/pubmed/20...
http://www.scientificamerican.com/art...
http://www.livestrong.com/article/530...
http://www.foodarts.com/tools/equipme...
https://www.finedininglovers.com/stor...
http://www.finecooking.com/articles/l...
http://www.livescience.com/33128-why-...


Oils:
http://www.heart.org/HEARTORG/Healthy...
http://www.mayoclinic.org/healthy-lif...
http://www.health.harvard.edu/staying...
https://authoritynutrition.com/health...
http://www.bbc.com/news/magazine-3367...
http://onlinelibrary.wiley.com/doi/10...
http://www.foodarts.com/tools/equipme...


Images: https://commons.wikimedia.org/wiki/Fi...
Deep Fryer: https://commons.wikimedia.org/wiki/Fi...
Chicken Bubbling: https://commons.wikimedia.org/wiki/Fi...
Donuts: https://commons.wikimedia.org/wiki/Fi...