Your English writing platform
Discover LudwigExact(41)
The Swedish National Food Administration, which first discovered the compound in food, said that "acrylamide is formed at higher temperatures and longer cooking times during frying, deep-frying, broiling and grilling".
In food, acrylamide forms during frying, baking, or roasting.
Fat should be 325 to 350 degrees during frying.
Be careful not to let them get too soft, otherwise they will fall apart during frying.
The oil must reach no more than a third of the depth of the pan as it will bubble up during frying.
The result suggested that shrimp cracker underwent lipid oxidation to some degree during frying.
Similar(16)
Add a glass of water during stir frying.
If you add the chicken slowly but steadily to the fat, the temperature won't fall much, and you'll be able to cover the pan for the first few minutes of frying, during which most of the spattering occurs.
From fatty acid analysis it was shown that the amount of unsaturations in oils is reduced during heating and frying.
A contact heating device was specially designed to reproduce the operating conditions encountered during domestic pan frying.
The theoretical studies involved computer simulation of heat energy consumption, whereas experiments were conducted to measure heat energy consumption during French fries frying in the apparatus designed by the author.
Write better and faster with AI suggestions while staying true to your unique style.
Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com