How to Read Chips

Making good French fries seems to be too much a daunting task for many people yet we got our chips from teenagers who not yet old enough to vote in fastfood chains. But anyhow, I read a very interest book about the science of French fries.

Frying is a way to dehydrate the surface of food. However, when the oil is new, it is sticky and hard to penetrate the moist surface of chips. Remember, oil and water don't mix. That's why you should be ready to throw away the first batch of fried stuff. As the frying process goes on, the oil starts to break down to free fatty acid call polymer and some substance behaves like "soap". The soap-like substance marries the oil and water, thus, the hot oil penetrates the surface and cooks the interior. The moist becomes steam. The steam is trapped inside the less-moist surface and traveling around when an uneasy balance between water and oil is achieved. That's the reason why the inside of a chip is soft and seems like being steamed. Which goes the best with the crunchy, golden brown exterior, yum!

My food obssession comes and goes. I remember I was crazy about duck noodles about 2 years ago and wanted to eat them for every meal. I traveled everywhere for the shred of possibility of good, hearty duck noodles. Strangely, obssession went away after few months. I was then obssessed with Lahore's lamb shish, I even dreamt about it, I begged to go to Lahore everytime we tried to find a place to eat. That went away, too. Same thing happened to chips as well. I really don't know what is driving those craving. If it is chemical imbalance or something else?

I think the best way to eat is to be honest with yourself. Eating is to answer your stomach/hunger/craving, not to your brain. Well, that's why I don't really know what to eat now, I have no cravings and I have to answer to my brain otherwise I have no energy to get out of the bed...