adria.richards/FlickrFrom Popular Mechanics:
For fare that looks so effortlessly prepared by millions of restaurant chains and festivals all over America, fried foods undergo a harrowing series of chemical reactions before they end up on your plate. Take the common French fry. Copying the magic of even a simple oil-cooked potato at home requires diligence, resources and certain flirtation with danger. Here is the food science you need to know to fry.
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