Limit 1 per person, may buy 1 additional as gift(s). May be repurchased every 90 days. Limit 1 per vi...
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Limit 1 per person, may buy 1 additional as gift(s). May be repurchased every 90 days. Limit 1 per visit.
Pub dishes out comfort food such as mozzarella sticks, popcorn chicken, mini corn dogs, onion rings, and sausage and mushroom pizza
The Deal
- $15 for $25 worth of food and drinks
Deep-Frying: Boiling Food from Within
You’d
think fried foods—submerged in boiling-hot fat—would be soggy in the
middle, but they aren’t. Read on to discover the science that makes
deep-frying possible.
Despite cooking while submerged in vats of
bubbling oil, deep-fried foods always seem protected from grease on the
inside. Crisp french fries somehow maintain a fluffy interior, and the
meat of a fried chicken breast magically retains its tenderness within
the crunchy skin. The reason for this is simple: water and oil don’t
mix. When pieces of potato, cod, or candy bar enter a deep fryer, the
oil—so long as it’s hot enough (usually 345–375 degrees)—almost
immediately boils the water within the food, forcing it to escape to the
surface. As the moisture leaves the food, the vapor subsequently repels
the oil, preventing it from touching anything but the outer edges.
Of
course, there would be little to prevent those outer edges from getting
soggy were it not for the shield of starch that surrounds most fried
foods. Potatoes are naturally starchy, which is why they can fry with
little preparation, but other foods—such as meat, fish, or whole
pizzas—must be coated in breadcrumbs or batter before entering the oil.
Since fried foods continue to steam even after frying, an ideal coating
should allow the steam from inside to escape, lest it begin to sop up
the remaining moisture. For this reason, fried foods should be served
while they’re still steaming to ensure the crispiest outer crust.