The sizzling secrets of frying: Sound Bites with Swetha Sivakumar

Most oil isn’t absorbed by food while it is submerged; it’s absorbed later. Bubbles hold the key to how much oil is sucked in. Why? Take a look.

Why is it that baked goods never have the flavours, textures and aromas of fried snacks?

The temperature isn’t the issue. Ovens easily go as high as 160 to 200 degrees Celsius, which is the range at which most frying occurs. So what is it that changes, when heat is conducted by air (as in an oven), rather than by oil (as when frying)?

Another way to frame the question, one that also hints at the answer, is: Why we