%20--%3e%3csvg%20width='512'%20height='512'%20viewBox='0%200%20135.46666%20135.46667'%20version='1.1'%20id='svg185'%20sodipodi:docname='wserie.svg'%20inkscape:version='1.2.2%20(b0a8486541,%202022-12-01)'%20inkscape:export-filename='../../public/wserie.png'%20inkscape:export-xdpi='96'%20inkscape:export-ydpi='96'%20xmlns:inkscape='http://www.inkscape.org/namespaces/inkscape'%20xmlns:sodipodi='http://sodipodi.sourceforge.net/DTD/sodipodi-0.dtd'%20xmlns:xlink='http://www.w3.org/1999/xlink'%20xmlns='http://www.w3.org/2000/svg'%20xmlns:svg='http://www.w3.org/2000/svg'%3e%3csodipodi:namedview%20id='namedview187'%20pagecolor='%23ffffff'%20bordercolor='%23666666'%20borderopacity='1.0'%20inkscape:showpageshadow='2'%20inkscape:pageopacity='0.0'%20inkscape:pagecheckerboard='0'%20inkscape:deskcolor='%23d1d1d1'%20inkscape:document-units='mm'%20showgrid='false'%20inkscape:zoom='0.75187991'%20inkscape:cx='-219.44994'%20inkscape:cy='212.79994'%20inkscape:window-width='1920'%20inkscape:window-height='1029'%20inkscape:window-x='0'%20inkscape:window-y='27'%20inkscape:window-maximized='1'%20inkscape:current-layer='layer1'%20/%3e%3cdefs%20id='defs182'%3e%3cradialGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1249'%20id='radialGradient1251'%20cx='254'%20cy='95.249992'%20fx='254'%20fy='95.249992'%20r='67.65345'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1249'%3e%3cstop%20style='stop-color:%2334b86b;stop-opacity:1;'%20offset='0'%20id='stop1245'%20/%3e%3cstop%20style='stop-color:%23206f43;stop-opacity:1;'%20offset='1'%20id='stop1247'%20/%3e%3c/linearGradient%3e%3clinearGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1271'%20id='linearGradient1273'%20x1='225.37227'%20y1='95.249992'%20x2='297.42328'%20y2='95.249992'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1271'%3e%3cstop%20style='stop-color:%23ffffff;stop-opacity:1;'%20offset='0'%20id='stop1267'%20/%3e%3cstop%20style='stop-color:%23adadad;stop-opacity:1;'%20offset='1'%20id='stop1269'%20/%3e%3c/linearGradient%3e%3c/defs%3e%3cg%20inkscape:label='Layer%201'%20inkscape:groupmode='layer'%20id='layer1'%3e%3cg%20id='g1293'%20transform='translate(-186.26667,-27.516659)'%3e%3ccircle%20style='fill:url(%23radialGradient1251);fill-opacity:1;stroke:none;stroke-width:0.159763px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20id='path358'%20cx='254'%20cy='95.249992'%20r='67.65345'%20/%3e%3cpath%20id='path1748'%20style='fill:url(%23linearGradient1273);fill-opacity:1;stroke:none;stroke-width:0.127407px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20inkscape:transform-center-x='-12.008464'%20d='m%20225.37227,45.1744%20v%2032.19152%202.85227%20l%2031.87352,15.0318%20-31.87352,15.03181%20v%202.85226%2032.19153%20l%2072.05101,-33.97984%20-34.12905,-16.09576%2034.12905,-16.09576%20z'%20/%3e%3c/g%3e%3c/g%3e%3c/svg%3e){kind=small}
- wSerie
- TV Shows
- MinuteFood
- Season 1
- Episode 7
How to fry food better
MinuteFood - S1 - E7
Want to get super-crispy food at home? Maximize these two crisp-making qualities.
MinuteFood: Season 1 - 15 Episode s
1x1 - How to NOT overcook your food
March 11, 2022
It's possible to overcook your food AFTER you take if off the heat - but science can help you avoid it.
1x2 - Where do the weird flavors in wine come from?
March 15, 2022
Have you ever smelled popcorn or cat pee in your wine? Here's why.
1x3 - Get MORE from your garlic
April 11, 2022
Whether you love OR hate garlic, understanding how it works can help it work better for you.
1x4 - Why fish spoils so fast
April 29, 2022
Why does fish go bad so quickly - and what can you do about it?
1x5 - Simple rules for cast iron care
May 27, 2022
Taking good care of your cast iron (or carbon steel!) cookware starts with understanding the chemistry it relies on.
1x6 - There are actually three kinds of spicy
June 27, 2022
Not all spicy sensations are the same, so what does “spicy” actually mean?
1x7 - How to fry food better
August 1, 2022
Want to get super-crispy food at home? Maximize these two crisp-making qualities.
1x8 - Vanilla doesn't need to be so confusing
August 26, 2022
What’s with all the different kinds of vanilla - and are the pricey ones worth it?
1x9 - You're (probably) using fat wrong
September 15, 2022
Fats add flavor to food in all sorts of ways - but they can also backfire.
1x10 - How air fryers REALLY work
October 7, 2022
What IS an air fryer - and is it worth the hype?
1x11 - Why I eat "expired" food
October 21, 2022
Dates on food have basically nothing to do with safety….so how DO you know if something is OK to eat?
1x12 - Why turkey is hard to cook
November 3, 2022
Here's why cooking a turkey is so hard - and how brining can help.
1x13 - Why do some leftovers suck?
November 17, 2022
Why do some leftovers get better with age, and others get worse?
1x14 - Which salt is best for cooking?
December 1, 2022
Why are there so many different kinds of salt, and does it really matter which one you use?
1x15 - You couldn't do this 50 years ago.
December 15, 2022
It’s not your imagination: Brussels sprouts used to suck.