Science hacks for crispy snacks

The video tutorial explores the science behind achieving crispy food textures. It highlights the importance of dehydration and porosity in creating crispiness and explains how frying techniques, such as using hot oil and batter, enhance these qualities. The tutorial also covers the role of oil breakdown and temperature control in achieving optimal crispiness. Finally, it offers tips for maintaining crispiness after cooking, such as double frying and using a low oven.

Why is it important to fry food in small batches?

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What methods can be used to prevent moisture from rehydrating fried food?

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