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La ciencia del pollo frito

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La ciencia del pollo frito

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Todos los trucos para hacer el más rico y crujiente pollo frito, sin poner en riesgo la salud en el intento.

Created by

Ciencia Viva
Ciencia Viva
Argentina

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La ciencia del pollo frito
 

La ciencia del pollo fritoOnline version

Todos los trucos para hacer el más rico y crujiente pollo frito, sin poner en riesgo la salud en el intento.

by Ciencia Viva
QR
1

Se recomiendan estos aceites debido a que tienen un sabor "neutro".

2

Los triacilgliceroles presentes en los aceites poseen solo ácidos grasos insaturados, por eso, son líquidos a temperatura ambiente.

3

¿Cuáles son los métodos de propagación del calor que se mencionan?

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4

¿De qué son esas burbujas?

5

La hidrólisis es indeseable en el aceite, pero es deseable en otras preparaciones como en los quesos maduros.

6

¿Qué clase de ácido graso es?

7

La oxidación de los aceites se potencia por la hidrólisis porque esta última libera ácidos grasos que están más propensos a reaccionar.

8

¿Cuál de las dos vitaminas va a ser más efectiva?

9

¿Cómo es posible detectar que el aceite ya no es apto para las frituras?

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10

¿Cuáles modificaciones se producen en la costra?

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