Cooking Fried Crispy Shrimp!

[@easttennesseeexpat7545]

Your method of coating shrimp or chicken has just changed my life. Honestly, this is the clearest presentation on deep frying that I have ever seen. Thanks! I am a scientist (chemist) and have thought about the bubbling issue before. I think they bubble in the beginning for the same reason they float at the end. The oil temperature is much higher than the boiling point of water. Raw shrimp contains a lot of water, so they sink in the hot oil while steam rushes out of them, bubbling furiously. Once the water is nearly gone, the shrimp are a lot lighter and able to float on the oil. I also think this explains why too low temperature results in greasy food. If the temperature is high enough, steam rushes out rapidly, creating a sort of force field that prevents grease from seeping in until the cooked food forms an impenetrable barrier on the surface. If the temperature is too low, the steam force field is too weak to keep the oil out. Keep in mind I am speculating and do not know of any research that supports my opinions.

[@Bryansfoodreviews]

nice

[@antoenettesidwell369]

It's the egg that makes it bubble.

[@thecentralillinoisscratche6307]

Good job Cuzzo!!!! I knew they were good.

[@mattieford1674]

I would say it's the cornstarch that's bubbling up

[@pla4825]

Yes I was 2 egg yolks inside 1 shell 🤣🤣🤣

[@yolandam611]

Can you start listing your ingredients in the description box?

[@DaKountTV]

How did they taste? What happened to my shout-out? 🤣🤣🤣

[@80Cooks]

Lol my bad bro. Got so caught up in video and forgot.