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this post was submitted on 18 Sep 2025
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ShowerThoughts
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Sometimes we have those little epiphanies in the shower.. sometimes they come from other places. This is a home for those epiphanies.
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there's no buoyancy without gravity, so the steam evaporating from the fry creates an insulating bubble-blanket that stops it from cooking properly:
so the fryer has to be on a centrifuge, but it's better to spin at 3g than 1g cuz it fries faster and forms a crispier crust.
the steam bubbles get pulled away faster in the increased buoyancy, so there's more heat transfer. past 3g's though, steam bubbles start forming inside the french fry to make hollow holes that could potentially explode during cooking. https://www.sciencedirect.com/science/article/abs/pii/S0963996913005929
i dont know if this is useful information that you'll ever use